Cook I

Position details

Food preparation and kitchen work

• Prepare special meals or substitute products as needed.
• Regulate oven, grill, and broiler temperatures; thaw frozen food in the refrigerator.
• Ensure appropriate portions, arrangement, and dressing of food.
• Maintain food records and monitor the quality and quantity of food being prepared.
• Report busy-period staffing support needs and excess food products for daily specials to the head chef.
• Inform Food and Beverage service staff about rejected products and available menu specials.
• Prepare and cook food according to recipes, quality and presentation standards, and preparation checklists; prepare cold dishes.

Team, service, and safety duties

• Assist management with hiring, training, scheduling, evaluating, advising, disciplining, motivating, and coaching employees.
• Follow company and safety policies; report accidents, injuries, and unsafe conditions; complete safety training and certifications.
• Maintain a neat, professional uniform and appearance, protect confidential information and company property, and meet quality standards.
• Anticipate and address guest service needs, communicate professionally, maintain positive working relationships, and support team goals.
• Perform other reasonable duties requested by supervisors.

Desirable qualifications

• A technical, trade, or vocational school degree is desirable.
• At least 3 years of related work experience is desirable.
• Previous supervisory experience is not required.
• No license or certification is specified.

Physical demands

• The role involves standing, sitting, or walking for extended periods.
• The role involves reaching, bending, twisting, stooping, and moving, lifting, carrying, pushing, pulling, or placing objects weighing up to 25 pounds without assistance.

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