Cook

Summary:

• Prepares and serves all sautéed, fried, grilled, steamed, and baked items as required
• Maintains and ensures that kitchen work areas, dining room, and restaurant equipment and utensils are in clean and orderly conditions;
• Ensures that sanitary guidelines are followed in the handling and preparation of food;
• Plans food production to coordinate with meal serving hours;
• Determines amount and type of food and supplies required for daily menus;
• Monitors food temperatures as appropriate;
• Replaces food items on buffet line as needed;
• Inspects the time and date on all leftover food items;
• Observes all company rules and policies;
• May assist in monitoring and training food service employees;
• Performs other related duties as assigned

• High School Diploma or GED.

• Minimum of 1 year of related experience.

• Demonstrated knowledge of food service industry concepts, practices, and procedures.
• Ability to read, write and communicate clearly and concisely.
• Ability to work effectively in a team setting with internal and external customers.
• Ability to pass the food sanitation certification within the first six (6) months of hire.

• Standing for extended periods, walking, bending, and lifting up to 50 pounds.
• May be exposed to cleaning chemicals, oily mists, steam, heat, dusts, fumes, and smoke.