Job Summary:
The Cook is responsible for preparing and cooking a variety of dishes while ensuring high standards of quality, presentation, and safety in food preparation. This role requires collaboration with kitchen staff and a commitment to guest satisfaction through exceptional culinary skills.

Responsibilities:

• Prepare special meals and substitute items as requested by guests.
• Regulate and monitor the temperature of ovens, broilers, grills, and roasters to ensure optimal cooking conditions.
• Pull food from freezer storage to thaw in the refrigerator as needed.
• Ensure proper portion sizes, arrangement, and food garnishing for aesthetic presentation.
• Maintain accurate food logs, including inventory and temperature records.
• Monitor the quality and quantity of food prepared, adjusting as necessary to meet demand.
• Communicate effectively with team members to request assistance during busy periods.
• Inform the Chef of excess food items available for use in daily specials.
• Collaborate with Food & Beverage service staff to communicate menu specials and out-of-stock items.
• Prepare and cook food in accordance with recipes, quality standards, and food preparation checklists.
• Prepare cold foods, including salads and appetizers.
• Adhere to health and safety regulations, including proper food handling and sanitation practices.
• Assist in training and mentoring new kitchen staff, serving as a role model for best practices in cooking and teamwork.
• Participate in menu planning and development to ensure a diverse and appealing selection for guests.
• Perform other reasonable duties as assigned by Supervisors to maintain kitchen efficiency.

Requirements:

• Technical, Trade, or Vocational School Degree in Culinary Arts or a related field preferred.
• At least 3 years of relevant work experience in a professional kitchen environment.
• Strong knowledge of food preparation techniques and culinary standards.
• Ability to work in a fast-paced environment while maintaining attention to detail.
• Excellent communication skills and the ability to work collaboratively in a team setting.
• Strong organizational skills with the ability to manage multiple tasks simultaneously.
• Flexibility to work various shifts, including evenings and weekends.
• Physical ability to stand for long periods, lift and carry items weighing up to 50 pounds, and perform repetitive tasks.
• Previous supervisory experience is a plus, but not required.
• Food Safety and Sanitation certifications preferred.