EDR Cook

Base pay range

$21.00/hr - $21.00/hr

Title: Employee Dining Room Cook

Reports To: Executive Chef

Department: Food & Beverage

Summary of Position: Responsible for preparing food items in accordance with Corporate recipes and standards in the company’s efforts to deliver delicious and healthy food to our employees.

• Prepare food of consistent quality following all menus and recipes (from the Kitchen Manager) and production and portion standards
• Prepare food that is both healthy and appealing to employees (Must offer at least one healthy food choice per meal)
• Serve appropriate portions to the employees in order to have all items available throughout a meal period
• Order all food for the EDR, per the guidelines, and stay within budget
• Maintain cleanliness and comply with Food Safety standards at all times
• Practice correct food handling and food storage procedures according to Federal, State, Local regulations and company procedures
• Ensure strict adherence to production schedule meeting/exceeding all expectations
• Complete all documentation in accordance with Company policies and procedures
• Build a strong working relationship with other EDR cooks to seamlessly serve breakfast, lunch, and dinner
• Actively participate in building a positive work environment that fosters camaraderie
• Understand Company ISO (Environmental & Quality) management systems, Health and Safety standards, policies, goals and initiatives and meet the specific responsibilities within these areas
• Perform all duties per Duties Checklist and other duties as requested

• Knowledge of food preparation and storage, sanitation requirements and commercial kitchen equipment
• Be able to obtain Serv Safe or equivalent certification as required by Company policy
• Strong communication and interpersonal skills; ability to interact with many personality types of 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 required

Education:

High School Diploma or equivalent. Culinary School or College Degree preferred.

Experience:

Minimum two (2) years of food preparation experience.

Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability or protected veteran status and all other status protected by law.

Entry level

Full‑time

Management and Manufacturing

Hospitality