Cook Open Availability

Responsibilities

• Operate a variety of kitchen equipment to measure, and mix ingredients, wash peel, cut and shred fruits and vegetables, and trimming and cutting meat, poultry and fish for use.
• Control food waste, loss and usage per Guidelines for Operations. Assist in setting plans and actions to correct any food cost problems.
• Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out of stock items or possible shortages.
• Start food items that are prepared ahead of time taking into consideration meeting rooms, hospitalities or employee events. Whenever possible, avoid over preparation.
• Assist in preparation, production, and service of special functions.
• Filter oil in deep fat fryer daily.
• Assist in storing food when any deliveries arrive. Date and rotate all food containers as required.
• Clean entire area, close and lock storage cabinets with help from the Dining Room Attendant.
• Set up, operate, clean, and sanitize all equipment in a safe manner.
• Check condition of area and equipment, notifying your manager of areas needing attention.
• Follow sanitation standards at all times making sure to follow proper hand washing techniques as frequently as possible.
• Practice safety standards at all times.
• Other duties as assigned by the Executive Chef or other managers.

Requirements

• Good communication skills, both verbal and written.
• Good attention to detail.
• Knowledge of food and beverage products.
• At least one year of experience as a cook.
• Ability to work weekends and holidays.

Qualifications

• Medical, Dental, Vision & 401 (k) with company match.
• Voluntary Short Term, Life & Accidental Death Insurance.
• Hotel Discounts.
• Paid Time Off.
• Training and Development Opportunities and Much More.

Benefits

• Competitive salary.
• Dental insurance.
• Employee discounts.
• Paid time off.
• Flexible schedule.

Schedule

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Pay

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