Cook I

Key Responsibilities

• Prepare and cook menu items according to established recipes, portion sizes, and quality standards
• Assist with food prep, line cooking, and plating for restaurant service, banquets, and special events
• Maintain cleanliness and organization of workstations, equipment, and kitchen areas
• Follow all food safety, sanitation, and health department regulations
• Properly handle, label, store, and rotate food products to ensure freshness and minimize waste
• Communicate effectively with kitchen leadership and front of house teams to support smooth service
• Auxiliary in receiving and stocking kitchen supplies as needed
• Support team members and assist in other kitchen duties as assigned

Qualifications and Experience

• Previous cooking experience in a restaurant, hotel, or resort environment preferred
• Knowledge of basic cooking techniques, kitchen equipment, and food safety practices
• Ability to work efficiently in a fast paced environment while maintaining attention to detail
• Strong teamwork skills and a positive, service oriented attitude
• Availability to work flexible schedules, including mornings, evenings, weekends, and holidays

Physical Requirements

• Ability to stand and walk for extended periods of time
• Ability to lift, push, pull, or carry up to 50 pounds
• Ability to bend, reach, twist, and perform repetitive motions
• Ability to work in a kitchen environment with varying temperatures, including heat and humidity