Job Summary:
The Cook plays a critical role in preparing high-quality meals that meet the culinary standards of the establishment. This position requires a passion for cooking, attention to detail, and the ability to work efficiently in a fast-paced kitchen environment.

Responsibilities:

• Prepare special meals or substitute items based on dietary restrictions or guest requests.
• Regulate the temperature of ovens, broilers, grills, and roasters to ensure optimal cooking conditions.
• Thaw frozen food items in the refrigerator to maintain food safety standards.
• Ensure proper portion sizes, presentation, and garnishing of all dishes.
• Maintain accurate food logs, including inventory and food waste.
• Monitor the quality and quantity of food prepared, adjusting production as needed.
• Communicate effectively with kitchen staff to request assistance during busy periods.
• Inform the Chef about excess food items that can be used for daily specials.
• Coordinate with Food & Beverage service staff to communicate menu specials and stock availability.
• Prepare and cook food according to recipes, quality standards, and food preparation checklists.
• Prepare cold foods, including salads, appetizers, and desserts.
• Assist management in hiring, training, scheduling, and evaluating kitchen staff.
• Promote a positive work environment by mentoring and motivating team members.
• Follow all company safety and security policies, reporting maintenance needs and unsafe conditions.
• Maintain a clean and organized kitchen, ensuring compliance with health and safety regulations.
• Anticipate and address guests' service needs to enhance their dining experience.
• Develop and maintain positive working relationships with colleagues and staff.
• Perform physical tasks including standing, walking, bending, and lifting up to 25 pounds without assistance.
• Undertake other reasonable job duties as requested by Supervisors.

Requirements:

• Technical, Trade, or Vocational School Degree in Culinary Arts or a related field preferred.
• Minimum of 3 years of relevant cooking experience in a high-volume kitchen.
• Strong knowledge of food safety and sanitation standards.
• Ability to work efficiently in a fast-paced environment while maintaining quality.
• Excellent communication skills to interact with kitchen staff and service teams.
• Basic computer skills for inventory management and recipe documentation.
• Strong organizational skills to manage multiple tasks effectively.
• Flexibility to work varied shifts, including weekends and holidays.
• No supervisory experience required, but leadership potential is a plus.
• Certification in food safety or sanitation preferred.
• Passion for culinary arts and a commitment to delivering exceptional dining experiences.