Job description
Job Summary
Under the direction of the Executive Chef, the Cook prepares meals for restaurant guests with a focus on flavor, consistency and aesthetics. The Cook is responsible for ensuring that every dish served meets the highest standards of quality. Guest satisfaction revolves around the food appearance, quality and overall dining experience.
Positions are scheduled to work an average of 29 hours per week. Shifts available include 7am-3pm and 2pm-10pm.
Job Qualifications
- High school diploma or equivalent and two years previous prep or line cook experience.
- Food Handling Certification or knowledge of safety, sanitation and food handling procedures.
- Availability to work any shift and all holidays.
- Ability to work in a team environment and work calmly under pressure.
- Prior experience in hotel/resort food and beverage industry is preferred.
Physical Requirements
While performing the duties of this job, the employee is regularly required to talk, hear and speak with others using clear and professional language. Will be frequently required to move, lift, carry, push, pull, and place objects weighing up to 25 pounds without assistance. Must also be able to reach overhead and below the knees, including bending, twisting, pulling, and stooping. Must be able to withstand working in a hot/humid summer climate.
Education
Graduation from high school or GED equivalent preferred.
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