Cook

Job description

Prepare, season, and cook dishes such as soups, meats, sandwiches, breads, vegetables, or desserts in restaurants and cafes, and quick-serve locations. Proper food preparation, sanitation, storage, and service. Includes prep work, sautéing, baking and grilling as well as buffet and banquet culinary service.

Shifts vary and range from 8am-4pm, 6am – 2pm, 10a-6p, 3pm – 11pm. Open 7 days per week. Workdays and shift times will vary. Shifts vary based on business levels, occupancy, and scheduled events. Holiday and weekend shifts are required.

Special Requirements

Must have 6 months cooking experience in a high-volume food service operation. Must have dexterity to use knives and other hand- held instruments, as well as food preparation equipment. Must be able to be on feet for 8-hour shifts. Must be able to lift and carry up to 50 pounds and be able to push and pull up to 300 pounds in a cart. Must be able to bend, reach, kneel, twist, and grasp items. Must be able to have exposure to extreme heat or cold temperatures. Must be able to respond to visual and aural cues. Must be able to read, write, speak, and understand English. Must be able to tolerate areas containing varying noise and temperature levels, illumination, vibration, crowds, and air quality including secondhand smoke.