The Cook 1 prepares menu items according to designated recipes and quality standards while supporting a positive guest dining experience. The role requires strong knowledge of menu offerings and complex recipes, oversight of kitchen stations and execution, quality control, and inventory checks. The Cook 1 inspects dishes for quality and presentation, keeps food service stations stocked and sanitary, follows food-handling and safety protocols, coordinates timing and plating, and manages or directs cooks during shifts. The position also assists with ordering, shift briefings, special features, and compliance with health, safety, sanitation, and alcohol-awareness regulations.
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Job Type
Full-time
Education Level
No Education Listed