The Cook 1 prepares high-quality menu items according to designated recipes and quality standards while helping deliver memorable guest dining experiences. The role handles guest orders, maintains knowledge of menu offerings and complex recipes, and oversees station execution, quality control, and inventory checks. It also involves inspecting dishes before service, keeping food stations stocked and sanitary, coordinating timing and plating, directing cooks during shifts, and supporting ordering, shift briefings, and special features. The position follows applicable health, safety, sanitation, food-handling, storage, and alcohol-awareness regulations. The schedule varies between AM and PM shifts according to business needs, including weekends and holidays.
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Job Type
Full-time
Education Level
No Education Listed