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Overview
The Cook I is responsible for all kitchen prep work as well as assisting in preparing and cooking basic menu items in a fast-paced environment. Cook I is also responsible for the proper sanitation, cleanliness, and storage of all products and equipment in the kitchen, helping the dishwashing and kitchen stewarding team as needed.
This position requires the ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts on an on-call/event based schedule.
This position pays a flat hourly pay rate of $16/hr.
For PT roles: Benefits: 401(k) savings plan and 401(k) matching.
Close 8/30/24
Responsibilities

• Possesses the basic culinary skills and ability to execute, at a base level standard, the tasks required in knife work, preparing, cooking soups, sauces, meats, eggs, dairy products, hot foods, sandwiches, vegetables, salads, salad dressing, fruits, pastries, desserts, and breads.
• Possesses the basic culinary understanding of plating techniques and standards.
• Washes culinary and service dishes and utensils; cleans tables, walls, and floors, maintains the general cleanliness of the kitchen, and stocks food and other items using correctly written date labels.
• Has an active State Food Handlers Certification, and actively updates as necessary.
• Follows and re-enforces policies and procedures regarding the proper handling, sanitation, storage and dispensing of food and beverage products based on the State Food Handlers Certification standards. Example: Prepping food on the correctly colored cutting boards; Using handwashing skins only for hand washing, etc.
• Always adheres to the Equipment and Safety standards of clothing and appearance when working near and when handling food at all times. Example: Wearing a hat or hairnet; Wearing cut gloves when working with sharp knives or slicing blades; Always wearing non-slip shoes, etc.
• Assists in Serving and dispensing food products as assigned.
• Responsible for other duties as assigned.
• Responsible for continued growth and initiative to improve upon culinary skills on a day to day basis by seeking knowledge from those in higher positions.
• Can confidently relieve the Cook II of routine operations including watching, turning, and stirring food and tending to steam kettles when necessary.

Qualifications

• Ability to work weekdays and weekends, with availability for some mornings, noon, and evenings shifts.
• Ability to communicate with employees, co-workers, volunteers, management staff and guests in a clear, business-like and respectful manner which focuses on generating a positive, enthusiastic and cooperative work environment.
• Ability to speak, read, and write in English.