Cook

Responsibilities

• Prepare all soups, stocks, sauces; boils, braises and roast items per standardized recipes
• Serves all sauteed, fried, grilled, steamed and baked items per standardized recipes
• Prepares or directs the preparation of all food served, following standard recipes and special diet orders
• Plans food production to coordinate with meal serving hours, so that excellence, quality, temperature and appearance of food is preserved
• Determines amount and type of food and supplies required for daily menus and sees that supplies are obtained from storage areas in adequate time for meal production
• Maintains dependability and punctuality as outlined in Attendance Policy

Qualifications

• A high school diploma or GED preferred
• A minimum of one year of experience as a cook in a hotel, restaurant, club or similar institution preferred
• Ability to understand and follow instructions in English, communicate effectively, and perform simple arithmetic
• Ability to understand measurements and conversions
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards
• Knowledge of kitchen equipment
• Strong attention to detail
• Excellent organizational skills and ability to prioritize assignments

Benefits

• Competitive Pay
• Health Insurance
• Dental and Vision Insurance
• Life and AD&D Insurance
• 401(k) with a matching percent
• Employee Assistance Program
• Childcare Assistance
• Aflac
• Paid Time Off (PTO)
• Flexible Scheduling