Cook I

Position overview

Culinary responsibilities

• Prepare special meals, substitute products, and cold foods.
• Regulate oven, broiler, grill, and roaster temperatures and thaw frozen foods in refrigerators.
• Ensure appropriate portions, presentation, and garnishes.
• Maintain food records and monitor the quality and quantity of prepared food.
• Prepare and cook food according to recipes, quality standards, presentation standards, and preparation checklists.
• Report busy-period assistance needs and excess food products for use in daily specials.
• Inform food and beverage service staff about removed items and menu specials.

Team and guest service

• Assist management with employee hiring, training, scheduling, evaluation, motivation, and coaching.
• Anticipate and respond to guest service needs using clear and courteous communication.
• Maintain positive working relationships, support common team goals, and respond appropriately to employee concerns.

Recommended qualifications

• At least three years of related work experience.
• A diploma from a technical, trade, or vocational school is recommended.
• No supervisory experience is required.
• Complete required safety training and obtain required safety certifications.
• No license or certification is listed in the qualifications section.

Work environment and safety

• Follow all company safety and security policies and procedures.
• Report maintenance needs, accidents, injuries, and hazardous working conditions.
• Maintain a clean and professional uniform and appearance and protect company assets and confidential information.
• The role involves prolonged standing, sitting, walking, bending, twisting, reaching, and squatting.
• Move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance.

Employer and brand