Title: Cook
Reports To: Kitchen Manager
Department: Food & Beverage
Summary of Position:
Responsible for preparing food items in accordance with Corporate recipes and established
standards in the Company’s efforts to deliver extraordinary hospitality.
Responsibilities:
● Assist the Kitchen Manager and Lead Cook in ensuring that the menu, which cannot
be changed without Corporate F&B approval, and guest service expectations, as set
forth by the Employee Handbook are being met or exceeded.
● Become a strong member of an efficient and highly motivated culinary team focused
on surpassing expectations by presenting a positive, can-do attitude very day.
● Adhere to defined Company recipes and Safe Food Handling procedures in order to
deliver an exceptional guest experience.
● Complete all required food and safety logs in a timely and efficient manner per
Company procedures and Federal, State, and Local regulations
● Obtain ServSafe or State Food Handler Certification in accordance with F&B
company policy
● Comply with time and attendance policies and be able to work a variety of day,
night, weekend and holiday shifts as requested
● Understand Company’s ISO (Environmental & Quality) management systems, Health
and Safety standards, policies, goals and initiatives and meet the specific
responsibilities within these areas
● Adherence to Duties Checklist and other duties as assigned
Position Requirements:
● Knowledge of food preparation and storage, sanitation requirements and
commercial kitchen equipment
● Strong communication and interpersonal skills with the ability to interact with
many types of personalities in a positive and productive way
● Majority of shift will be spent on feet in a fast-paced environment and in close
proximity to other people
● Ability to lift 25 lbs. frequently and up to 50 lbs. occasionally. Frequent bending,
twisting, lifting and squatting will be required
Knowledge and Experience:
Education: High School Diploma or equivalent
Experience: Culinary training/experience (1 year minimum