Cook I - Lounge

Summary

Cook Level I supports the Sous Chef in producing food products, adhering to SOPs and maintaining kitchen standards.

Essential Duties & Responsibilities

• Safely and efficiently produce food products, ensuring quality and quantity control.
• Maintain par levels, food storage, and product rotation, performing tasks such as cutting, slicing, sautéing, frying, mixing, grilling, etc.
• Follow Standard Operational Procedures (SOPs) and production lists to meet required specifications.
• Maintain standards of sanitation, kitchen and personal hygiene, and food service techniques.
• Communicate with supervising Chef about department activities and ensure kitchen and equipment are in good condition.
• Notify supervising Chef of any issues with kitchen and equipment.
• Work under pressure and meet multiple deadlines.
• Adhere to all corporate and local policies, procedures, and guidelines.
• Demonstrate ethical and cooperative behavior with guests, co-workers, and leadership.
• Perform other duties as assigned.

Qualifications

• Minimum age of 18 years.
• High school diploma or G.E.D. preferred.
• 6 months of related experience or equivalent combination of education and experience preferred.
• Math skills, measuring, estimating, and multitasking abilities.
• Basic food knowledge, including specifications for size, shape, color, package size, and weight.
• Scheduling flexibility, availability for weekends, holidays, overnight, or overtime.
• Knowledge of HACCP, NSF, OSHA, and local health guidelines.
• Strong customer service and interpersonal skills.
• Ability to work as part of a team and promote a cooperative approach between departments.
• Ability to work unsupervised.

Physical Demands

• Frequent brisk walking, climbing stairs, bending, lifting, stretching, reaching, kneeling, squatting, and standing for long periods.
• Working in small, confined areas with potentially slippery floors.
• Walking and/or standing 95% of the time.
• Lifting up to 100 pounds to stack, store, or move materials, supplies, and equipment.
• Pushing and pulling carts and equipment weighing up to 250 pounds.
• Entering walk-ins with temperatures ranging from -10 to 110 degrees.

Work Environment

• Inside building.
• Exposure to airborne particles, toxic fumes, and chemicals.
• Noise level in work environment is loud.
• Restricted second-hand smoke exposure.