Scope of Position: The Cook assists the Food Service Leadership in the preparation of meals and the oversight of food safety, stewardship, ministry and service standards within the Food Service department.
Prepare and assist culinary staff in the preparation of guest and staff meals and execution of Food Service standards
Prepare and assures the appropriate preparation and presentation of all culinary products.
Assist in stock management purchasing and ordering
Assist coordinators in staff training, development, menu planning, cost control, and inventory
Maintain a visible presence with the guests at any and all locations when food service is provided
Understand and demonstrate through food preparation the 5 characteristics of food: Taste, Temperature, Aroma, Presentation, and Texture
Open and close the kitchen according to WSR standards
Run the day to day operation of the kitchen with a guest count of 50 and below.
Perform additional duties and tasks as assigned by Food Service Leadership
Culinary diploma or minimum of 2-5 years kitchen experience
Demonstrated interest and aptitude for increasing skill level and acquiring new skills relative to food service.
Provide an atmosphere that inspires high levels of performance of supervisors, peers, and staff.
Willing to assist others whenever possible.
Committed to being present at appropriate times to work.
Demonstrated knowledge of health codes
ServSafe certified or an ability to obtain within 90 days
Valid driver’s license required
Basic computer and math skills
Ability to lift and/or carry objects weighing up to 25 lbs.
Strong organizational skills with attention to detail and the ability to prioritize work effectively in an environment with competing demands
Exhibit the following competencies: dependability, team player, job knowledge, initiative, problem solving, communication, and project organization/management