A Cook is responsible for preparing, cooking, and presenting meals while maintaining high standards of food quality, safety, and sanitation. The Cook ensures efficient kitchen operations, supports menu planning, and contributes to a positive dining experience for guests and staff. Work schedule will be either a 5/2 or a 7/7 schedule.
Prepare, cook, and plate meals according to recipes, dietary needs, and quality standards.
Monitor food preparation processes to ensure consistency in taste, portion, and presentation.
Maintain proper food handling, storage, and rotation procedures to prevent waste and ensure freshness.
Follow and enforce all food safety, sanitation, and health guidelines.
Operate kitchen equipment safely, performing minor troubleshooting and routine maintenance.
Assist with inventory control, including receiving, storing, and tracking food and supplies.
Submit accurate daily meal counts, waste logs, and other required reports.
Support menu development by suggesting seasonal or cost-effective meal options.
Ensure allergen and dietary requirements are met for individuals as needed.
Coordinate with service staff to ensure timely meal delivery.
Facilitate kitchen operations during busy service periods by staying organized and prioritizing tasks.
Operate under kitchen safety protocols, including hazard assessments and safe work practices.
Maintain clear communication with other kitchen and service personnel.
Supervise and guide kitchen assistants, vendors, and subcontractors when applicable.
Foster effective teamwork and a positive kitchen culture.
High School Diploma or equivalent required.
1–2 years of cooking or food service experience preferred.
Knowledge of food safety and sanitation standards (e.g., ServSafe certification a plus).
Ability to work efficiently in fast-paced and high-volume environments.
Strong communication and teamwork skills.
Physically fit to meet the demands of kitchen work, including lifting, standing, and operating equipment.
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