Cook - Seasonal

 

Summary of Position:
Responsible for preparing food items in accordance with Corporate recipes and established standards in the Company’s efforts to deliver extraordinary hospitality.

Responsibilities:
Assist the Kitchen Manager and Lead Cook 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 very 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 ServSafe 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
Adherence to Duties Checklist and other duties as assigned

Position Requirements:
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

Knowledge and Experience:
Education:                  High School Diploma or equivalent
Experience:                Culinary training/experience (1 year minimum)