Cook 1

Responsibilities

• Aid in receiving and storing all food deliveries, following FIFO method.
• Label and date all food items upon receipt to enforce FIFO.
• Maintain designated storage shelves and notify manager or Chef of expired products.
• Ensure a friendly and professional demeanor at all times.
• Report for scheduled events on time and report to assigned areas promptly.
• Fulfill assigned opening and closing duties.
• Carry out assigned tasks in a timely and safe manner using correct recipes.
• Maintain walk-in coolers, reach-ins, dry storage, and all work areas.
• Work as a team with fellow associates and other service departments.
• Keep the kitchen clean, sanitary, and orderly.
• Know the layout of the kitchen and back of the house area.
• Be aware of other food and beverage outlets within the venue.
• May be re-assigned to different locations based on venue needs.
• Work a flexible schedule to meet service demand levels, including days, nights, weekends, and holidays.

Qualifications

• High School Diploma or GED equivalent; degree or certificate in culinary arts preferred.
• Two to four years working in a fast-paced restaurant, caterer, or other relevant food service area.
• Proactive, self-motivated, organized, and able to prioritize tasks.
• Clean and aware of sanitation procedures.
• Ability to work under pressure and adapt to change quickly.
• Punctual and dependable.
• Able to read and retain information (recipes, prep lists, menus, and signage).
• Able to perform simple mathematical calculations.
• Able to speak and read Basic English.
• Able to work well with others in a stressful environment.
• Able to move quickly and act on assigned duties.
• Maintain personal hygiene and a well-groomed appearance.
• Able to walk long distances and stand for extended periods of time.
• Able to lift at least 30 pounds, carry items, push carts, walk at a fast pace, and bend down.
• Faced-paced, professional kitchen in close quarters to fellow workers.

Pay

Starting at $20.74 per hour.

Schedule

Flexible schedule to meet service demand levels, including days, nights, weekends, and holidays.