The primary purpose of the Cook is to provide guests with an excellent dining experience while preparing all orders in an efficient, timely and high-quality manner that is consistent with menu recipes. The Cook will be tasked with the following duties, responsibilities, and assignments: Prepare and cook food items for line and cook-to-order breakfast consumption using standardized food techniques; Assist in the coordination of opening and closing breakfast as well as all line prep duties; Prepare all food for the following day as required and directed; Operate, maintain and properly clean kitchen equipment; Maintain sanitary regulations of food temperatures and rotating products; Complete regular sanitization/disinfection of all kitchen and food and beverage work areas to include flooring, storerooms, prep areas, buffets, dining tables, and equipment; Learn menus, recipes, preparations and presentation; Ability to operate dish machine and three compartment sinks; Separate and remove trash and garbage and place it in designated containers; Maintain complete knowledge of and comply with all departmental policies/service procedures/standards; Follow all company safety and security policies and procedures, including reporting accidents, injuries, and unsafe work conditions to management; and Any and all other work as required to complete the primary purpose of the position. Qualifications include prior customer service experience, prior related culinary experience, six (6) months of culinary experience, high school diploma or equivalent, Food Safety Training certified or become certified within first 60 days of employment, Alcohol Awareness certified or become certified within first 60 days of employment, Culinary Certification, ability to lift a minimum of 50lbs occasionally and 15lbs regularly, ability to bend and squat repeatedly, ability to walk and stand for duration of scheduled shift, and flexibility to work day shifts, early mornings, evenings, nights, weekends and holidays.
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