Cook

Position: Cook I

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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.

• Prepares menu items for each banquet event order.
• 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.
• Maintain clean safe working environment
• Other duties as assigned

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 recipes as directed.
• Maintain clean safe working environment
• Other duties as assigned

Skills And Abilities

• Must have attention to detail.
• Must have good oral communication skills.
• Must have knowledge of units of measure.
• Must be able to adapt to changes in the work environment, managing competing demands, frequent changes, delays, or unexpected events.
• Must have strong interpersonal skills.
• Must be results driven.
• Must have good organizational skills.
• Must have knowledge of basic cooking procedures and techniques.
• Flexibility to work shifts, including nights, weekends, and holiday.

Education



Education and/or Experience

High School diploma or G.E.D.

Must have six months previous experience as a cook in commercial kitchen or equivalent.

Serve safe certification preferred

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events.

• Daily lifting and carrying up to 50 lbs. Up to 5 minutes at a time.
• Constant reaching, standing, walking, and stooping.
• Performing work through repetitive eye/hand coordination.

NOTE:

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

ASM Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.Seniority level

• Seniority level
  
  Entry level

Employment type

• Employment type
  
  Part-time

Job function

• Job function
  
  Management and Manufacturing
• Industries Entertainment

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