About This Role
Cooking and preparing food items according to established menu plans and recipes is the main responsibility of this role. The Cook ensures work procedures and quality standards are met while maintaining a sanitary and safe work environment.
Responsibilities
- Learn and be familiar with the facility’s room outlets, and be able to answer general questions regarding the property
- Read food orders from computer printouts, and prepare food items according to established menu plans
- Prepare all food items according to standard recipes and menu to ensure consistency of products to the guests
- Wash, slice, peel, and/or cut various foods to prepare for cooking or serving
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
- Ensure work procedures, quality standards, and menu specifications are executed according to established guidelines
- Coordinate with and communicate orders to dining room staff
- Prepare all food items accurately in a timely manner
- Complete all assigned prep items as written on prep sheet
- Use and maintain all assigned areas and equipment in a sanitary, safe, and effective manner
- Observe and enforce Health Department regulations regarding food handling, storage, proper steam table temperature, and cleanliness of work environment
- Attend company training programs as scheduled
- Complete opening, closing, and other side duties as assigned by the supervisors
- Communicate as needed with Lead Cook and Sous Chefs
- Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and departmental standards
- Maintain strict confidentiality in all company matters
Requirements
- High School Diploma or equivalent required; degree in culinary arts or recognized apprenticeship preferred
- Minimum one (1) year of experience as a line cook required
- Strong written and verbal communication skills; must be fluent and literate in English
- Ability to maintain a high level of confidentiality and professionalism
- Basic reading and math skills for recipes and measurements
- Ability to work collaboratively and communicate effectively with team members at all levels of the organization
- Demonstrated ability to prepare a wide variety of food items, to standard, in a high-volume, fast-paced operation
- Demonstrated understanding and knowledge of the application of sanitation procedures
Benefits
- Wellness programs designed to support team members' financial, physical, and mental well-being
