Cook

Responsibilities

• Assist the Kitchen Manager and Sous Chef in ensuring that the menu and guest service expectations are being met or exceeded.
• Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude every day.
• Adhere to defined Company recipes and Safe Food Handling procedures in order to deliver an exceptional guest experience.
• Complete all required food and safety logs in a timely and efficient manner per Company procedures and Federal, State, and Local regulations.
• Obtain ServSafe or State Food Handler Certification in accordance with F&B company policy.
• Comply with time and attendance policies and be able to work a variety of day, night, weekend and holiday shifts as requested.
• Understand Company’s ISO (Environmental & Quality) management systems, Health and Safety standards, policies, goals and initiatives and meet the specific responsibilities within these areas.
• Adequately adhere to Duties Checklist and other duties as assigned.

Position Requirements

• Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment.
• Strong communication and interpersonal skills with the ability to interact with many types of personalities in a positive and productive way.
• Majority of shift will be spent on feet in a fast-paced environment and in close proximity to other people.
• Ability to lift 25 lbs. frequently and up to 50 lbs. occasionally. Frequent bending, twisting, lifting and squatting will be required.
• Knowledge and Experience: Education - High School Diploma or equivalent; Experience - Culinary training/experience (1 year minimum).