Cook - Air Margaritaville (2)

Retail and Dining Positions•Romulus, MI

About The Position

The Cook prepares and serves food while providing first-class service to guests, business partners, and peers. The role follows recipes and product directions, supports food safety and sanitation, maintains kitchen supplies and organized work areas, and assists with food planning, ordering, and staff training. The position requires working a set schedule that includes Sunday and Saturday morning shifts and Monday through Wednesday afternoon/evening shifts, with Thursday and Friday off.

Requirements

High school diploma or GED.
At least 1 year of closely related cooking experience.
Ability to speak, read, and understand instructions, short correspondence, and policy documents, and to converse comfortably with customers.
Ability to work unsupervised for extended periods and demonstrate good judgment when dealing with guests.
Ability to work various shifts in a team-oriented, year-round environment.
Excellent customer service skills and effective communication abilities.
Self-starter who can prioritize and handle multiple tasks simultaneously.
Ability to adapt to changing priorities and unexpected situations.
Proficiency in reading, writing, and mathematics.
Ability to lift at least 50 pounds and perform essential duties involving standing, bending, reaching, climbing a ladder, and walking long distances.
Ability to stand for long periods and work in environments with varying temperatures.

Nice To Haves

Culinary school training is an asset.
Experience in a high-volume or fast-casual dining restaurant environment is preferred.
A food handler's card may be required according to local or state regulations.

Responsibilities

Provide first-class service and behavior to every guest, business partner, and peer.
Prepare, season, cook, taste, carve, and serve food according to recipes and product directions.
Comply with applicable local, state, and federal laws and regulations, including food safety requirements.
Sample products, follow menus, estimate food requirements, check production, maintain records, and plan production and supply or equipment requisitions.
Practice excellent food safety and sanitation.
Restock kitchen supplies and food items required for service.
Assist with ordering and planning food supplies.
Report equipment repair and maintenance needs to management.
Assist with training new cooks and other restaurant staff and provide help as needed.
Monitor proper rotation and dating of prepared and other food items.
Maintain a clean, organized work environment free of safety hazards.
Perform other duties as assigned.