Cook

POSITION OVERVIEW Our cooks are responsible for preparing and cooking food items based on standardized recipes while maintaining the highest standards to produce appealing and appetizing product. The cook must follow established recipes, including measuring, weighing, and mixing ingredients, and ensure that food portions and presentation meet company standards. In addition to cooking, the cook may manage work orders, plan menus, and respond to guest preferences and complaints. The cook must also ensure cleanliness, sanitation, and safety in and out of the kitchen and work area while minimizing waste and maximizing cost/production ratio. Food must be fresh and stored at the correct temperature to avoid spoilage. ESSENTIAL FUNCTIONS Perform opening and closing duties according to the established side‑work checklist. Have a thorough knowledge of menus and the preparation required according to standards. Prep food for service each day and cook all menu items to order during the shift. Keep station and work area clean throughout the shift and keep the kitchen stocked with necessary ingredients. Approach all encounters with guests and employees in a friendly, service‑oriented manner, greet guests, and attend to their needs to provide a pleasant dining experience. Maintain high standards of personal appearance and grooming, including wearing the proper uniform and nametag. Always comply with Timber’s standards and regulations to encourage safe and efficient operations. Maintain cleanliness and organization of all storage areas, attend meetings and training as required, perform other duties as requested, and assist other crew members in operational functions. DUTIES AND RESPONSIBILITIES Food safety knowledge – cooking methods, ingredients, equipment, and procedures. Assemble orders with accuracy and speed. Comply with nutrition and sanitation regulations and safety standards. Deliver guests their items accurately and efficiently. Maintain a clean work environment. Restock to keep par levels of products before, during, and after the shift. Keep the kitchen properly organized daily. POSITION REQUIREMENTS High school diploma or equivalent and/or experience in a hotel or related field is preferred. Minimum 1 year cooking experience; former line cook/fry cook with food service preferred. Valid driver’s license and motor vehicle background check (to be completed). Food Handlers certification (must comply with state regulations). Ability to read and follow recipes and understand units of measurement. Excellent communication skills, initiative, multitasking, and detail orientation. Ability to work well in stressful, high‑pressure, fast‑paced environments and maintain composure. Strong teamwork, reliability, adaptability, and a strong work ethic. WORKING CONDITIONS – PHYSICAL/MENTAL REQUIREMENTS Working in a confined space with exposure to hot kitchen environments on a daily basis; must stand, walk, bend, and stoop for prolonged periods; lift up to 40 pounds; work in various weather conditions, including high temperatures; operate kitchen equipment and safety equipment such as fire extinguishers. HOURS REQUIRED 40 hours per week, flexible schedule; required to work weekends and/or holidays. BENEFITS Medical, Dental, Vision plans. Paid life insurance. Short‑ and long‑term disability coverage. Paid time off & holidays. 401(k) with 100% match up to 4%. Commuter and company‑paid toll programs. Complimentary daily shift meal. RATE OF PAY $21.00 – $23.00 per hour. EEO STATEMENT Our company (“Company”) fully subscribes to the principles of Equal Employment Opportunity. It is our policy to provide employment, compensation, and other benefits related to employment based on qualifications, without regard to race, color, religion, national origin, age, sex, veteran status, genetic information, disability, or any other basis prohibited by federal, state or local law. In compliance with the Americans with Disabilities Act (ADA) and applicable federal, state and/or local laws, it is our policy to provide reasonable accommodation upon request during the application process to applicants in order that they may be given a full and fair opportunity to be considered for employment. #J-18808-Ljbffr BENCHMARK