Job Summary:

The Cook will facilitate kitchen operations, follow recipes, menu, and prepare food ordered by patrons.

Supervisory Responsibilities:

• Maintain quality and consistency in the product being served to customers
• Maintain safe working conditions for yourself and those around you
• Maintain a sanitary and safe work station utilizing chemicals and disposable gloves

Duties/Responsibilities:

• Set up workstations with all needed ingredients and cooking equipment
• Prepare ingredients to use in cooking, when requested (chopping and peeling vegetables, cutting meat etc.)
• Ensure great presentation by dressing dishes as set by manager before they are served
• Keep a sanitized and orderly environment in the kitchen by following daily and weekly posted cleaning duties as well as end of shift cleanup
• Ensure all food and other items are stored properly (Dated, Labeled, and stored FIFO)
• Check quality of ingredients
• Monitor stock and notify manager of possible shortages
• Check and record cooler temps
• Ensure proper temperatures are reached while producing food products
• Performs other related duties as assigned.

Required Skills/Abilities:

• Ability to produce an excellent experience for patrons.
• Excellent verbal communication skills.
• Excellent time management, scheduling, managerial, and organizational skills.
• Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.

Education and Experience:

• At least two years of cooking experience preferred.

Physical Requirements:

• Prolonged periods standing and preparing and cooking food.
• Must be able to lift up to 25 pounds at times.
• Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.