Cook I

Job Class: Full Time Hiring Range: $21.00 Direct Reports: This position has no supervisory responsibilities Essential Duties Executes daily food production ensuring that recipes are followed as directed by the culinary management team. Ensures all food prepared meets DMNS quality Knows and is able to describe what is being served, including all ingredients and some nutritional information. Engages with the guests and positively adds to their Museum experience. Professionally and courteous interaction with Museum guests and fellow staff. Achieves and maintains a clean and sanitary environment. Ensures the cleanliness of the kitchen at all times by keeping workspace and service area maintained and using the "clean as you go method". Minimum Qualifications/Requirements High School diploma or equivalent. 1 year of experience as a line cook in a high volume restaurant/cafeteria setting. Ability to pass a required Serve Safe Certification. Ideal Candidate Will Be/Have Strong work ethic and passion for cooking Able to be standing or walking up to 8 hours in a shift. Anticipates guests needs and reacts to any allergies and dietary needs both efficiently and quickly. Demonstrates and promotes safety awareness. Follows all health department rules and regulations. #J-18808-Ljbffr