Cook

Responsibilities

• Aid the F & B Manager and Lead Cook in meeting menu and guest service standards.
• Adhere to company recipes and follow safe food handling procedures.
• Complete food and safety logs according to company procedures and regulations.
• Cook and prepare meals as needed, working independently and with the team.
• Provide timely and courteous service to all guests.
• Maintain compliance with health and safety standards and policies.

Requirements

• Knowledge of food preparation, sanitation, and commercial kitchen equipment.
• Ability to work various shifts including day, night, weekends, and holidays.
• Strong communication and interpersonal skills.
• Ability to lift up to 50 lbs. occasionally and perform tasks requiring frequent bending, twisting, lifting, and squatting.
• ServSafe or state food handler certification.
• Minimum age of 18 years.

Education: High School Diploma or equivalent.

Experience: 1 year minimum of culinary training/experience.

Qualified candidates will be considered without regard to race, color, religion, sex, national origin, disability, or protected veteran status.