POSITION: Cook I

DEPARTMENT: Food & Beverage

REPORTS TO: Sous Chef

FLSA STATUS: Part-time, Hourly


Summary


Cook I is an entry- level cook position responsible for preparing and cooking a variety of foods according to recipes and production standards. This role works in the kitchen and in concessions preparing food items for the facility and associated venues.


Essential Duties and Responsibilities
+ Prepares menu items for each banquet event order.
+ Maintains all kitchen equipment’s cleanliness.
+ Assist with food preparation such as chopping vegetables, portioning proteins and prepping sauces.
+ Maintains clean safe working environment.
+ Must be creative in designing buffet food presentations
+ Label and store food properly to ensure freshness and prevent spoilage.
+ Follow directions from supervisors, senior cooks and Chefs.
+ Preparing ...