COOK I

About the role

Responsible for the safe, proper and efficient preparation of all food. Accountable for the efficiency and operation of the areas of the kitchen they are assigned. React to food orders in an efficient and proper manner, assuring presentations and procedures are being followed.

Responsibilities

• Work the grill, deep fryer, roasting, sauté, prep and pantry stations proficiently
• Estimate and requisition supplies from the receiving areas for service
• Set up and break down all food stations in the kitchens
• Season food, add garnish, sauce or vegetables on the order as determined by the chef
• Perform job combinations as necessary in the kitchen
• Maintain kitchen clean and in good working order throughout the shift
• Ensure the kitchen is closed down properly after each shift and be held accountable for this function
• Understand and follow safe food handling practices as described in Michigan Health Code
• Perform other job-related duties as assigned

Requirements

• Understand and comply with all company and departmental rules, regulations, policies, and procedures
• Skill in establishing and maintaining effective working relationships with staff
• Ability to read, write, and communicate verbally in English
• Ability to perform basic math

Benefits

• Day-one medical coverage
• 401(k) matching
• Annual performance bonus
• Paid time off earned according to local policy, increasing with length of employment
• Wellness programs supporting financial, physical, and mental well-being

Pay

Initial placement within the salary range is based on an individual's relevant knowledge, skills, and experience. Base salary is one component of a competitive Total Rewards package.