Cook II - Pool - Seasonal

Responsibilities

• Learns and becomes familiar with facility’s room outlets.
• Answers general questions regarding the property.
• Reads food orders from computer printouts and prepares food items according to established menu plans.
• Prepares all food items according to standard recipes and menu to ensure consistency of products to guests.
• Washes, slices, peels, and/or cuts various foods to prepare for cooking or serving.
• Observes and tests foods to determine if they have been cooked sufficiently.
• Coordinates with and communicates orders to dining room staff.
• Prepares all food items accurately in a timely manner.
• Completes all assigned prep items as written on prep sheet.
• Uses and maintains all assigned areas and equipment in a sanitary, safe, and effective manner.
• Observes and enforces Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment.
• Attends company training programs as scheduled.
• Assists in training new Cooks.
• Completes opening, closing, and other side duties as assigned by the supervisors.
• Communicates as needed with Lead Cook and Sous Chefs.
• Performs all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and departmental standards.
• Maintains strict confidentiality in all company matters.

Requirements

• At least 18 years of age.
• A High School Diploma or equivalent required; a degree in Culinary Arts or recognized apprenticeship preferred.
• Minimum two (2) years of experience in a full-service restaurant preferred.
• Knowledge and ability to use all kitchen tools and equipment.
• Ability to identify all products used in kitchen operation.
• Ability to recognize spoiled or questionable products.
• Strong written and verbal communication skills; fluent and literate in English.
• Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation.
• Demonstrated understanding and knowledge of the application of sanitation procedures.

Qualifications

• Basic reading and math skills for recipes and measurements.
• Ability to work collaboratively and communicate effectively with team members at all levels of the organization.

Skills

• Confidentiality and professionalism.
• Collaboration and communication.
• Food preparation and sanitation.
• Time management and multitasking.

Benefits

• Paid time off is earned according to the local policy and increases with the length of employment.
• Wellness programs designed to support team members' financial, physical, and mental well-being.
• Specific benefits—such as day-one medical coverage, 401(k) matching, and annual performance bonus—may vary by position.

Pay

Starting from $13.50 per hour, based on experience.

Schedule

N/A