The Restaurant Cook assists the main restaurant Associates in maintaining high-quality food items while considering inventory cost and profitability. The role supports guest food and beverage service by managing daily and weekly inventory and preparing and coordinating food production for daily menus and special events. The Cook maintains food quality, minimizes waste, follows health and sanitation standards, and communicates with supervisors and colleagues about production, special orders, equipment, and supply needs.
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Job Type
Full-time
Career Level
Entry Level
Education Level
High school or GED