Cook

Summary of Position Responsible for preparing food items in accordance with corporate recipes and established standards in the Company’s efforts to deliver extraordinary hospitality. Title: Cook Reports To: Executive Chef Department: Food & Beverage Responsibilities Assist the Kitchen Manager and Sous Chef in ensuring that the menu, which cannot be changed without Corporate F&B approval, and guest service expectations, as set forth by the Employee Handbook are being met or exceeded. Become a strong member of an efficient and highly motivated culinary team focused on surpassing expectations by presenting a positive, can-do attitude very day. Adhere to defined Company recipes and Safe Food Handling procedures in order to deliver an exceptional guest experience. Complete all required food and safety logs in a timely and efficient manner per Company procedures and Federal, State, and Local regulations. Obtain ServSafe or State Food Handler Certification in accordance with F&B company policy. Comply with time and attendance policies and be able to work a variety of day, night, weekend and holiday shifts as requested. Understand Company’s ISO (Environmental & Quality) management systems, Health and Safety standards, policies, goals and initiatives and meet the specific responsibilities within these areas. Adherence to Duties Checklist and other duties as assigned. Position Requirements Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment. Strong communication and interpersonal skills with the ability to interact with many types of personalities in a positive and productive way. Majority of shift will be spent on feet in a fast‑paced environment and in close proximity to other people. Ability to lift 25 lbs. frequently and up to 50 lbs. occasionally. Frequent bending, twisting, lifting and squatting will be required. Knowledge and Experience Education High School Diploma or equivalent Experience Culinary training/experience (1 year minimum) #J-18808-Ljbffr ExplorUS