Entry Level Cook

Responsibilities

• Responsible for the daily thorough cleaning and proper storage of all cookware, dishes, utensils, cooking equipment, kitchen and dining area
• Responsible for daily made-to-order cold items such as acai bowl and recovery shakes and associated prep/production
• Shared responsibility for end-to-end weekly inventory management—ordering, receiving, and maintaining precise stock levels and high-quality product displays throughout the lounge
• Responsible for salad bar and panini station and associated prep and cleaning
• Adequate adherence to HACCP, organization, and sanitation standards

Qualifications

• 1 year of restaurant & hotel experience in a professional kitchen setting
• Excellent organizational, interpersonal and time management skills
• Ability to work in a varied schedule including weekends and holidays
• Excellent understanding of proper food handling procedures
• Basic food preparation skills