Cook I

Position Details

Culinary Responsibilities

• Prepare special meals, replacement dishes, cold foods, and other menu items.
• Operate ovens, broilers, grills, and roasting equipment at the required temperatures.
• Thaw stored food safely in the refrigerator and prepare food according to recipes and checklists.
• Ensure portions, presentation, garnishes, food quality, and food quantity meet standards.
• Maintain food logs and notify the chef about surplus food for daily specials.
• Inform service staff about unavailable items and menu specials.

Team and Guest Support

• Assist management with hiring, training, scheduling, evaluation, motivation, and employee coaching.
• Anticipate guest service needs and communicate clearly and courteously.
• Maintain positive working relationships and support coworkers in reaching common goals.

Recommended Qualifications

• A diploma from a technical, trade, or vocational institution is recommended.
• At least 3 years of related work experience is recommended.
• No supervisory experience or specific permit or certification is listed as required.

Physical and Safety Requirements

• The role requires standing, sitting, and moving for extended periods and reaching, bending, twisting, pulling, and crouching.
• The role requires moving, lifting, carrying, pushing, pulling, and placing objects weighing up to 25 pounds without assistance.
• Follow safety procedures, report hazards and incidents, and complete required safety training and certifications.