Cook I

Role and schedule

Food preparation and cooking

• Prepare special meals or substitute dishes, cold foods, and other food according to recipes, quality and presentation standards, and preparation checklists.
• Regulate oven, broiler, and grill temperatures and thaw frozen food in the refrigerator.
• Ensure portions, presentation, and garnishes are correct; monitor food quality and quantity and maintain food logs.
• Notify the chef about busy-period staffing needs and surplus food for daily specials; inform food-and-beverage staff about removed items and menu specials.

Teamwork, service, and safety

• Assist management with hiring, training, scheduling, evaluation, motivation, and coaching; serve as a role model.
• Follow safety policies and procedures, complete safety training, and report maintenance needs, accidents, injuries, and unsafe conditions.
• Maintain a clean, professional appearance, protect confidential information and company assets, and uphold quality standards.
• Anticipate and address guest needs, communicate clearly and courteously, and build constructive working relationships with colleagues.
• Perform other reasonable duties as requested by supervisors.

Recommended qualifications

• Recommended education: diploma from a technical, trade, or vocational educational institution.
• Recommended related work experience: at least three years.
• No supervisory experience or license or certification is listed.

Physical demands

• The role involves standing, sitting, and moving for extended periods, as well as reaching, bending, twisting, pulling, and crouching.
• Move, lift, carry, push, pull, and place objects weighing up to 25 lb (11.4 kg) without assistance.