POSITION SUMMARY

The Cook is responsible for preparing and cooking a variety of dishes according to standardized recipes and guest preferences while maintaining high standards of quality, hygiene, and safety. This role involves working in a fast-paced kitchen environment, collaborating with the culinary team, and ensuring timely food preparation and service for all food outlets and banquets.

ESSENTIAL FUNCTIONS AND RESPONSIBILITIES

• Prepare and cook food items according to recipes, portion sizes, and presentation guidelines.

• Ensure food is prepared in a timely manner and meets quality and safety standards.

• Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas.

• Follow food safety and sanitation regulations, including proper storage and labeling of ingredients.

• Makes certain to use FIFO procedures; notifies appropriate personnel of any items that are running short.

• Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items. 

• Assist in menu planning, including suggesting new dishes or specials when required.

• Monitor inventory levels, restock supplies, and communicate low-stock items to the supervisor.

• Operate and maintain kitchen equipment, reporting any malfunctions or maintenance needs.

• Collaborate with kitchen staff to ensure smooth operation during service.

• Handle special dietary requests and accommodate guest preferences as needed.

• Minimize food waste by following portion control and proper storage practices.

• Adhere to all health, safety, and cleanliness guidelines set by the organization and local regulations.

• Participates in and/or contributes to programs, or projects designed to improve quality of service and employee productivity. 

• Wears proper uniform at all times and is warm, welcoming and genuine. 

• All other duties as assigned.

SUPERVISORY RESPONSIBILITIES

No direct supervisory responsibilities.

JOB REQUIREMENTS

• Excellent attention to detail to ensure high cleaning standards are met.

• Time management and multitasking abilities to handle multiple responsibilities efficiently.

• Effective communication skills for interacting with staff, management, and guests.

• Familiarity with kitchen procedures, techniques, and equipment.

• Knowledge of health and safety regulations and practices.

• Proficiency in using technology systems or basic computer skills.

EDUCATION and/or EXPERIENCE

High school diploma or general education degree (GED); or one to three months related experience and/or training; or equivalent combination of education and experience. 

COMPANY VALUES

• GRATEFUL. For all we have, for all we can do to be of service to others.

• HELPFUL. To our Family and Community, Teammates and Guests.

• KIND. To all, in everything we do.