Cook I

About the role

The Cook I will work in all aspects of the Culinary Operations including off-premises locations under the leadership of the management team.

Essential Duties And Responsibilities

• Ensure the Culinary Kitchen is clean and organized, and maintain a clean work area
• Ability to finish work assignments in a timely manner
• Assist the Culinary Leadership in preparation of Banquet Event Orders (BEO)
• Must be assertive and ask questions if assignment is not clear and concise
• Other duties as assigned

Supervisory Responsibilities

• Supervise temporary labor staff as needed

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed above are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

Education And Experience

• Culinary Arts Degree or 3-5 years' experience in multi-purpose, high volume Catering Operation.

Skills And Abilities

• Knife skills
• Ability to be a team player, approachable and maintain a great attitude
• Ability to multi-task

Physical Demands

• While performing the duties of this job, the employee is regularly required to stand and walk for long periods at a time
• Required to stoop and lift
• Ability to lift 30 pounds to the waist