Cook 1, Culinary

Position Overview

The Cook 1 is a member of the Food & Beverage Team and is responsible for food preparation, cooking, and serving. This position reports to the Kitchen Manager and Director of Food & Beverage.

Key Responsibilities

• Work and master one kitchen station; accepts responsibility for personal decisions and actions.
• Ensure superior standards of service meet the requirements of guests and employees.
• Proactive in exceeding guest satisfaction.
• At times it may be necessary to investigate, quickly respond to, and resolve challenges from guests or employees.
• Follow cleaning schedule and checklist daily to ensure a clean and sanitary environment.
• Familiar with food preparation, cooking, and serving techniques; must be able to read cooking instructions.
• Wash, peel, cut, and shred vegetables and fruits to prepare them for use.
• Measure and mix ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods; adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Observe and test foods being cooked by tasting, smelling, and noticing the visual appearance.
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
• Other duties and responsibilities may be assigned.

Personal Attributes

• Must be highly customer oriented and responsive with high need for closure.
• Able to work under pressure and balance multiple priorities and assignments.
• Strong team-building skills including the ability to lead, cooperate, and motivate.
• Must be role model and able to live our BlueStar core values:
• Honesty and Integrity
• Respect for the Individual
• Teamwork
• Competitive Spirit

Minimum Requirements / Qualifications / Skills

• High School diploma, or equivalent combination of education and professional experience.
• Minimum of one year cooking experience in commercial kitchen.
• Current Food Handlers card.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to speak effectively before groups of customers or team members.
• Ability to think, work, solve practical problems, and make independent decisions, based on sound judgment.
• Must demonstrate initiative and accept responsibility for decisions and actions.
• Must be self-motivated, proactive, and a team player.
• Must be able to pay attention to multiple details and be comfortable working in a fast-paced environment where continuous improvement is expected.

Schedule Requirements

• Candidates must be available to work Wednesdays through Sundays for both lunch and dinner shifts.
• This position is part-time to start, with up to 30 hours per week.
• There is an opportunity to grow into a full-time role based on performance and business needs.

Physical Demands

• The physical demands described here are representative of those an employee encounters while performing the essential functions of this job.
• While performing the duties of this job, the employee is regularly required to speak and hear, taste and smell, sit, stand and walk for the duration of a work shift, bend, kneel or stoop, use hands to fingers, handle or feel, and reach with hands and arms.
• Frequent hand washing is required.
• The employee must be able to occasionally lift and/or move up to 50 pounds.
• The position requires manual dexterity, auditory and visual skills, and the ability to follow written and oral instructions and procedures in a fast-paced environment.

Employment Status

Part Time

Pay Range

$18.00 - $20.00 per hour