The Cook I prepares high-quality menu items according to designated recipes and quality standards while helping provide memorable guest experiences. The role manages guest orders, maintains knowledge of menu offerings, handles complex recipes, and oversees station execution, quality control, and inventory checks. It also involves inspecting dishes for quality and presentation, maintaining clean and sanitary food-service stations, coordinating timing and plating, directing cooks during shifts, and assisting with inventory, ordering, shift briefings, and special features. The Cook I follows food-handling, storage, health, safety, sanitation, and alcohol-awareness regulations to support the well-being of guests and team members.
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Job Type
Full-time
Career Level
Entry Level
Education Level
No Education Listed