Cook 1

The Role

A Cook 1 is responsible for the food preparation, execution, and delivery of safely handled food to the customer-facing employees for service. Under direction of the Executive Culinary Team, individuals will be responsible for effectively supporting all culinary operations. Specific responsibilities include but are not limited to:

Responsibilities

• Assist in receiving and storing all food deliveries.
• Follows FIFO (First In First Out) METHOD for receiving and storing food
• Label and date all food items upon receiving to enforce FIFO.
• Make sure product is rotated when storing on designated storage shelves.
• Notify manager or Chef of any expired product.
• Must maintain a friendly positive attitude and a professional demeanor at all times.
• Report for scheduled event on time and report to assigned area in a timely manner.
• Fulfill the assigned opening and closing duties.
• Report to direct supervisor for prep lists and time lines of the days tasks
• Carry out assigned tasked in a timely and safe fashion using correct recipes
• Constant maintenance of walk-in coolers, reach-ins, dry storage and all work areas.
• Must have extensive knowledge of all menus being offered including special.
• Work as a team with fellow associates and other service departments within venue.
• Maintain a clean, sanitary and orderly setting within the kitchen.
• Must know the “layout” of the kitchen and back of the house area where you are working, (i.e. - know where the closest First Aid office, bathroom and staircase are), and be able to direct staff and guests to their designation.
• Must be aware of other food and beverage outlets within the venue.
• May be re-assigned to a different location in certain situations based on the venue’s needs. Other duties and assignments may apply.
• Must be able to work a flexible schedule to meet service demand levels, including days, nights, weekends and holidays.

Qualifications

• High School Diploma or GED equivalent; degree or certificate in culinary arts preferred.
• Must have two (2) to four (4) years working in a fast paced restaurant, caterer or other relevant food service area.
• Must be proactive, self-motivated, organized and the ability to prioritize as needed.
• Must be clean and constantly aware of sanitation procedures.
• Ability to work under pressure and adapt to change quickly.
• Must be Punctual and dependable.
• Must be able to read and retain information (i.e. recipes, prep lists, menus, and signage).
• Must be able to perform simple mathematical calculations.
• Must be able to speak and read Basic English.
• Must be able to work well with others in a stressful environment.
• Able to move quickly and act on assigned duties.
• Must maintain personal hygiene and a well-groomed appearance.
• Ability to walk long distances and stand for extended periods of time.
• Must be able to stand, kneel, lift (at least 30 pounds), carry items, push carts, walk at a fast pace, and bend down.
• Faced-paced, professional kitchen in close quarters to fellow workers.

Pay rate

Starting at $20.74 per hour.

Education

• High School or better

Licenses & Certifications

• Food Handler's
• ServSafe-food handling

Skills

• Basic Knife Skills
• Must be able to communicate with co-workers and management
• Strong commitment to delivering a high level of customer and client service with demonstrated initiative and culinary skills
• Customer service oriented with the ability to interact with all levels of management

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.