Cook I - Vast
About The Position
The Cook I prepares food as directed for breakfast, lunch, or dinner at an assigned kitchen station, including setting up and breaking down the station in accordance with company standards and safety and sanitation policies. The role follows menus and standardized recipes, prepares a variety of menu items using methods such as roasting, broiling, baking, frying, steaming, and stewing, and uses kitchen equipment safely. The Cook I helps maintain food quality, sanitation, teamwork, and an excellent guest experience. Additional duties may be assigned or revised based on business volume and current needs.
Requirements
- Ability to work from and maintain production records and follow recipes.
- Ability to weigh and measure ingredients.
- Ability to maintain food quality regardless of business and staffing levels.
- Ability to adapt to change, new situations, staffing changes, and procedural changes.
- Ability to absorb a large amount of information in a short period of time.
- Good and safe knife and equipment skills.
- Ability to work without supervision, motivate others, and show initiative.
- Ability to stand on hard surfaces for up to eight hours.
- Ability to bend, stoop, and walk.
- Ability to lift and pull boxes, pans, and trays weighing up to 50 pounds.
Responsibilities
- Set up, clear, and break down the workstation.
- Follow written and oral instructions regarding menus and standardized recipes, and prepare selected foods according to portion sizes and quality standards.
- Prepare a variety of menu items, including meat, fish, and poultry, by roasting, broiling, baking, frying, steaming, and stewing.
- Use small and large kitchen equipment and follow safety procedures to prevent injury or equipment damage.
- Clean working and storage areas, tools, equipment, and floors as needed.
- Disassemble and reassemble kitchen equipment components and accessories for cleaning.
- Identify food hazards and risks and report hazards, risks, or maintenance problems to the Manager.
- Supervise kitchen staff to support guest satisfaction and maintain teamwork and open communication with coworkers and supervisors.
- Control waste and maintain food cost.
- Maintain sanitation requirements, including product rotation, temperature control, storage, cooling, and food-handling techniques.
- Follow and continually train or retrain in food preparation, safety, and sanitation policies and procedures.
- Respond professionally to questions and requests and provide customers with a high level of care and service.
- Perform additional duties assigned or revised by the Manager based on business volume and current needs.
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed
