Cook I - Deli (4) Openings

The Cook I, under the direction of the General Manager, and is responsible for preparing and cooking all food products, including soups, sauces, hot entrees, pasta, and vegetables, in a timely fashion in quantities as business volume dictates.

The position assists in preparing and cooking for banquets, employee meals, and other special functions, including food products for the buffet and the upkeep of the buffet.

The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving to always exceed their expectations.

ESSENTIAL FUNCTIONS: (includes, but is not limited to, the following)

• Maintain consistent and attractive product presentation through portion control, fresh and attractive garnishes, and strict adherence to recipe standards.
• Consult with management on the daily prep list and on all prep work to be done for the day and the following shift.
• Clean and restock workstation for the following shift.
• Prepare food items such as making cocktail sauce, tartar sauce, horseradish sauce, cutting lemons, etc.
• Take temperatures each hour and logs information at the end of the shift.
• Work closely with the other Cooks to let them know when food products are getting low on the buffet.
• Cook, fill, and refill food products and keeps buffet neat and clean.
• Carve a variety of roasted meat each night on the buffet.
• Maintain a clean and appetizing buffet and ensures food is fresh.
• Monitor temperatures and notifies management of issues.
• Demonstrate safety, security, and hospitality.
• Check all backups for food already in use on the buffet.
• Check temperature and water content levels on all food-holding equipment in use.
• Inform management frequently on the status of assigned prep work.
• Date, label, and store all products in an efficient and sanitary manner.
• Keep and maintain a high level of cleanliness and sanitation with equipment and workstation throughout the shift.
• Responsible for daily preparations of all meals.

ADDITIONAL RESPONSIBILITIES: (includes, but is not limited to, the following)

• Maintain safe food handling procedures while adhering to recipe standards.
• Operates a point-of-sale (POS) system.
• Rotate food products in walk-ins and workstations.