The Cook I prepares high-quality menu items according to designated recipes and quality standards while helping provide memorable dining experiences for guests. The role requires knowledge of menu offerings and complex recipes, and includes overseeing stations, execution, quality control, and inventory checks. The Cook I inspects dishes for quality and presentation, keeps stations stocked and sanitary, follows food-handling, storage, and safety protocols, and helps coordinate timing and plating. The position also involves directing cooks during shifts and assisting with inventory checks, ordering, shift briefings, and special features, while complying with health, safety, sanitation, and alcohol-awareness regulations.
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Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed