Cook

Title: Cook

Reports To: Executive Chef

Department: Food & Beverage

Responsible for preparing food items in accordance with corporate recipes and established standards in the Company’s efforts to deliver extraordinary hospitality.

• 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 every 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 Serv Safe 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.
• Adhere to Duties Checklist and other duties as assigned.

• 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.

Education: High School Diploma or equivalent.

Experience: Culinary training/experience (1 year minimum).