Cook I

Position details

Food preparation and kitchen operations

• Prepare special meals or substitute items and prepare cold foods.
• Operate ovens, broilers, grills, and related equipment; thaw stored food safely in a refrigerator.
• Prepare and cook food according to recipes, quality and presentation standards, and preparation checklists.
• Ensure portions, presentation, and garnishes are prepared properly; monitor food quality and quantity and maintain food logs.
• Notify the chef about surplus food for daily specials and inform food-and-beverage staff about removed items and menu specials.
• Request assistance when needed during busy periods.

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 required safety training, and report maintenance needs, accidents, injuries, or unsafe conditions.
• Maintain a clean, professional uniform and appearance, protect confidential information, and safeguard company assets.
• Anticipate and address customer service needs; communicate clearly and courteously.
• Build positive working relationships, cooperate with colleagues, and uphold quality requirements and standards.

Recommended qualifications

• A vocational, technical, or trade-school diploma is recommended.
• At least 3 years of related work experience is recommended.
• No supervisory experience is listed; no license or certification is listed.

Physical work requirements

• Work for extended periods standing, sitting, or moving; bend, reach, and lift, carry, push, or pull objects weighing up to 25 pounds (11.4 kg) without assistance.