2025 April-October Retail Store Cook

Custer State Park Resort Job Description

Job Title: Store Cook

Department: Retail

Reports To: Store Manager and Head Chef

Summary:

A hands-on working position that supports the mission of a profitable and efficient kitchen operation by striving to ensure product standards and quality. Works in store kitchen for food preparation and line cooking.

Specific Job Knowledge, Skills and Abilities:

The individual must possess the following knowledge, skills and abilities and be able to demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Requires good standard and interpersonal communication skills, both verbal and written.
• Good organizational and problem-solving skills.
• Basic knowledge of food menus, food preparation and presentation.
• Ability to act independently with minimal supervision.
• Must possess basic computational ability.
• Must possess computer skills.

Essential Duties and Responsibilities:

• Work either on the store kitchen line and prep line. Work a schedule prescribed by the chef/manager. Work a flexible schedule as needed. Open or close as needed.
• Learn and properly demonstrate all company product preparation, measures and mixes ingredients according to recipe to prepare all foods during line cooking or banquet cooking recipes, presentations and quality standards for station or assigned kitchen area.
• Learn and properly demonstrate different cooking techniques such as baking, roasting, broiling, steaming, or sauté for meats, fish, vegetables and other foods. Learns and properly demonstrates use of convection ovens, steamers, fryers, grills, broilers, etc.
• Uphold and abide by the company’s employment policies. Adhere to guidelines for attitude, behavior and appearance.
• Actively participate, learn and cooperate with the training process.
• Actively work shift-to-shift to control food costs by assuring the proper recipe production and portioning are followed to control food waste.
• Do assigned duties properly and effectively. Keep work areas clean and organized.
• Do all shift setup, shift and closing duties as assigned. Do all shift clean duties properly. Do proper cleaning, sanitation and maintenance for the general kitchen, all cooking and kitchen equipment, walk-ins, coolers and storerooms.
• Develop and maintain a professional working relationship with other kitchen and retail staff.
• Work daily to maintain a safe and accident-free work environment.
• Work daily to maintain a healthy and harassment-free work environment. Learn harassment prevention techniques and obligations as a supervisor.
• Follows par and prep sheets shift-to-shift for proper menu line setup and line production.
• Assists chef/store manager preparing and apportioning foods and utilizing food surpluses and leftovers.
• Assist chef/store manager to ensure all food supplies and kitchen supplies are received, stored, and rotated properly and safely.
• Learn Health Department standards and codes. Learn basic sanitation practices. Help achieve a Health Department score of 90.
• Complete other assigned duties and projects from line supervisor or sous chef.

Qualifications:

• To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge and/or ability required.

Education/Experience Preferred:

• Three months past kitchen experience necessary. Additional one year of college or technical school cooking education certificate preferred, but not necessary.

Physical Requirements:

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job:

• Most work tasks are performed indoors. The temperature is moderate to high but is somewhat controlled by kitchen environmental systems. Kitchen temperatures can be extremely hot at all times.
• Must be able to be upright on feet up to 8 hours at a time and able to work on the cooking line for up to 5 hours at a time.
• Must be able to exert well-paced ability to reach other departments of the restaurant, kitchen and banquet rooms on a timely basis.
• Must be able to lift up to 50 pounds on a regular and continual basis.
• Requires grasping, lifting, writing, standing, sitting, walking, repetitive motions, listening and hearing ability and visual acuity.
• Must have excellent hearing ability. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Noise level in the kitchen may be moderate at all times.
• Must have excellent vision. Near vision and depth perception vision demands occur continuously.
• Must have finger dexterity to be able to operate kitchen equipment and restaurant point of sale equipment as needed.

I have read this job description and understand its contents. Furthermore, I verify that I am able to meet all criteria as detailed above and am capable of performing all tasks described. I also understand that no written job description can detail every aspect of a job and realize that I may be asked to work in other areas besides my primary position.