2024 Cook - Katherine Landing

Cook

Reports to: General Manager

Classification: Seasonal, Part-Time, Non-Exempt

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Summary

The primary objective of the Cook is to follow instructions relating to the timely preparation of food orders, organizing workstations and adhering to health and safety regulations.

Essential Functions

• Serves customers in a friendly, courteous manner and sets a good example for visitors and fellow employees.
• Hires, trains and oversees prep cooks, line cooks, kitchen assistants and dishwashers.
• Coordinates with the kitchen team to ensure food orders are relayed and prepared in a timely fashion.
• Portions, arranges and garnishes food, and serves to waitstaff or guests, plans menus, monitors inventory and orders product.
• Maintains a clean and orderly cook station, following sanitation and food preparation guidelines.
• Assumes a leadership role in Head Chef's absence.
• Set up orders, deliveries, and pickups with vendors.
• Performs all other related duties as assigned.

Qualifications

• Possesses good communications skills, a courteous demeanor, and a helpful attitude.
• Able to work weekends and holidays, early mornings, evenings and holidays.
• Possesses a genuine concern for guests' experience and enjoys frequent interaction with the public.
• Three years' minimum experience in restaurant food preparation.
• Able to stand for long periods of time.
• Able to prioritize and work in a fast-paced environment.
• Able to give direction and work in a team environment, as well as work unsupervised.
• Possess current food handler's certification.
• Willingness to occasionally perform basic manual labor, move about the facility and/or remain stationary for extended periods of time.
• Willing and able to work varying shifts, weekends, evenings, and Holidays.