Cook I - Main Kitchen Part Time

Essential Duties And Responsibilities

• Prepare fruits and vegetables for serving, by washing, peeling, cutting, and placing items in their respective refrigerators for future use.
• Grill, roast, steam, broil vegetables, cook pasta or any components to be used in salad preparation.
• Prepare a variety of cold meats and seafood items such as cracking or removing the shell from seafood, slicing cold cuts for serving, and breading fish.
• Prepare various menu items and garnish them accordingly.
• Prepare all dressings following recipes provided.
• Prepare toast, pancakes, and hour d’oeuvres, both hot and cold.
• Dish up and garnish all desserts, such as ice cream, sodas, pies, cakes and fruit cups.
• Responsible for conserving waste and utilizing all products and byproducts to facilitate a lower food cost.
• Operate small kitchen equipment such as mixers, slicers, and cutters.
• Must provide courteous and friendly service to all staff.
• Performs related work as requested.

Qualification Requirements

• Must be at least 18 years of age
• High School Diploma or GED; culinary school graduate or specialty training preferred
• 2 years of experience preparing specialty menu items and assisting Chef de Cuisine or Sous Chef in a fine dining restaurant preferred
• Strong organizational and communication skills
• Proficient in basic math
• Maintains confidentiality of sensitive information
• Presents a professional, pleasant, confident, and well-groomed appearance
• Works effectively with team members, other departments, and guests
• Fully understands and adheres to company and departmental policies and procedures
• Proficient in reading, writing, and verbal communication in English
• Ability to read and interpret documents such as safety rules, operating procedures, and manuals in English
• Strong verbal and written communication skills to interact effectively with guests, team members, and management
• Able to convey information clearly and professionally in high-pressure or fast-paced situations
• Able to understand and respond to guest inquiries, concerns, and feedback with courtesy and accuracy
• Must be able to document incidents, complete reports, and follow written instructions precisely
• Proficiency in communicating policies, procedures, and expectations to team members

Reasoning Ability

• Ability to apply common sense and sound judgment to carry out written, oral, or diagrammed instructions
• Strong problem-solving skills in standardized situations involving multiple variables
• Capable of making quick decisions under pressure while maintaining guest satisfaction and safety
• Able to assess situations and respond appropriately to guest needs, operational challenges, or unexpected events
• Demonstrates logical thinking and adaptability in a fast-paced, high-volume environment
• Must be able to prioritize tasks and manage time effectively during peak business hours
• Interpret and follow company policies, procedures, and regulatory guidelines
• Maintains professionalism and discretion when handling sensitive or confidential information

Physical Demands

• Regularly required to stand for extended periods and use hands to handle tools, equipment, and objects
• Frequently required to reach with arms, speak clearly, and actively listen in a fast-paced environment
• Visual acuity required, including close vision, color differentiation, and peripheral awareness
• Ability to lift and move: Up to 30 lbs regularly, Up to 50 lbs frequently, Up to 100 lbs occasionally (with assistance or equipment as needed)
• Must be able to push, pull, bend, twist, stoop, crouch, kneel, and maintain balance in various work environments, including confined or crowded spaces
• May be required to navigate stairs, ramps, and uneven surfaces
• Must be able to perform physical tasks safely and efficiently in a dynamic and guest-facing setting

Work Environment

• May be exposed to secondhand tobacco smoke
• Fast-paced, high-energy atmosphere requiring excellent multitasking and communication skills
• Frequent interaction with guests and team members in a dynamic customer service setting
• May involve standing, walking, or moving for extended periods during shifts
• Exposure to varying noise levels, lighting, and temperature conditions
• Flexibility required to work nights, weekends, holidays, and overtime based on business needs
• Compliance with uniform and grooming standards is required
• Must adhere to all company policies, procedures, and regulatory guidelines
• Reasonable accommodations will be made for individuals with disabilities in accordance with applicable laws