Cook

Job Summary:

The Cook/Line Cook will prepare and cook meal ingredients simple dishes condiments and other items as directed by senior culinary staff. They will be responsible for preparing food items as ordered in a timely manner to ensure quality of food and ticket times are exceptional. They will coordinate food prep and cooking for events.

Supervisory Responsibilities:

• Zero to six staff

Duties/Responsibilities:

• Prepares meal ingredients as directed by the Food and Beverage Manager.
• Prepares and cooks menus for events.
• Prepares fresh produce by peeling cutting and portioning. Preps food to be used for shift.
• Operates large-volume cooking equipment such as griddles grills or deep fryers.

• Prepares and cooks food according to instructions provided on food order slips or through verbal directions; verifies the quality and quantity of all orders.
• Multitasks by cooking several different orders at once ensuring that all items are prepared in accordance with customer instructions.
• Maintains overall sanitation health cleanliness and safety standards for food preparation areas cooking services and dishes and utensils.

• Maintains compliance with applicable health safety food handling and hygiene codes and standards.
• Ensures that assigned work areas and equipment are clean and sanitary.
• Sets-up maintains and breaks down cook stations.
• Covers dates and neatly stores all leftover products that are re-usable.
• Makes recommendations for maintenance repair and upkeep of the line area and equipment.
• Closes the kitchen properly using the closing checklist.
• Assists with unloading inspection and storage of raw ingredients and supplies.
• Performs other related duties as assigned.

Required Skills/Abilities:

• Basic understanding of or the ability to learn basic sanitation and regulations for workplace safety.
• Basic understanding of or the ability to learn food handling techniques preparation and cooking procedures.
• Ability to function well in a high-paced and at times stressful environment.
• Ability to work quickly and efficiently.
• Ability to work well as part of a team.
• Ability to maintain personal hygiene.

Education and Experience:

• High school or vocational school coursework in kitchen basics such as food safety preferred.
• Prior related experience preferred.

Physical Requirements:

• Prolonged periods of standing and working in a kitchen.
• Exposure to extreme heat steam and cold present in a kitchen environment.
• Must be able to lift up to 15 pounds at times.
• Must be flexible with schedule and able to work weekends during busy season: May through October.
• Manual dexterity to cut and chop foods and perform other related tasks.

Required Experience:

IC