Cook

DEPARTMENT: Food and Beverage

SUMMARY:  Under direction of the Food and Beverage the Cook is responsible for food preparation, service, sanitation, clean-up, and other culinary preparation items.  Performs a variety of food and beverage-related matters.  Adheres to sanitation and safety policies and coded of facility and MS Department of Health.  Practices FIFO food stocking rotation and food storage in accordance with ServeSafe guidelines.  Is knowledgeable of food temperature concerns related to health and safety issues.  Able to perform wide range of tasks including mise en place, equipment cleaning and maintenance, dishwashing, and kitchen opening and closing duties.  Performs related functions as required.  

ESSENTIAL DUTIES AND RESPONSIBILITIES 

• Assist in all food preparations

• Receiving and stocking of food orders

• Maintaining organization in dry storage, coolers, and freezer

• Equipment maintained and detailed cleaning

• Inventory management and reporting 

• Day-to-day food preparations

• Compliance with staff uniform and scheduling requirements

• Follow opening and closing directions

QUALIFICATION REQUIREMENTS

Education and Work Experience 

• Must have food service experience.  

• Catering experience is a preferred.  

Essential Job Qualifications  

• Must retain a valid Driver’s License and meet the eligibility requirements to drive while conducting company business.

Knowledge and Skills 

• Must be willing to work flexible and irregular hours

• Must be able to read and write

• Must be able to lift up to 25 pounds

• Must be able to stand for long periods

• Must have knowledge of food and beverage in a commercial setting

• Able to do repetitive work

• Knowledge of cooking procedures

• Able to work in a high paced environment 

• Able to follow written or verbal instructions

• Must be punctual, dependable, and flexible with job schedule

• Positive attitude and a willingness to learn

• Team Player

• Able to meet deadlines