Cook

Cooks will be responsible for the preparation of food and beverage products for customers by following recipe guidelines, using proper preparation techniques, and sanitation guidelines. Must be proficient with the following cooking techniques: char grilling, flat top cookery, blanching, braising, batch cooking, sauté, roasting, and baking. Must be able to safely use a chef’s knife, paring knife, bread knife, and butcher’s knife. Must familiarize themselves with the menu and prepare menu items such as, but not limited to burgers, sandwiches, salads, steak, and salmon. They will also be responsible for the set up and operation of kitchen equipment that is used in food preparation. Keep workstation clean, organized, sanitized, and sufficiently stocked. Follow supervisor's assignments for opening and closing procedures, as well as food production. Work cooperatively with co-workers and management. Able to stand for long periods of time including bending, lifting, reaching, and stretching. Able to lift 20lbs or more and work under variable temperatures. Responsibilities will also include ability to work in a fast-paced environment with a high level of attention to detail and move rapidly to coordinate multiple orders. Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shift: 5:00am - 12:00pm., 1:00pm - 8:00pm, and 5:00pm - 12:00am. Shift hours