The cook is responsible for providing excellent guest service by preparing meals and following established recipes.   

• Prepares or directs preparation of food served using established production procedures and systems. 
• Determines amount and type of food and supplies required using production systems. 
• Ensures availability of supplies and food or approved substitutions in adequate time for preparation. 
• Sets steam table; serves or ensures proper serving of food for tray line or dining room. 
• Complies with established sanitation standards, personal hygiene and health standards. Observes proper food preparation and handling techniques. 
• Stores food properly and safely, marking the date and item. 
• Reports necessary equipment repair and maintenance to supervisor. 
• Correctly prepares all food served following standard recipes and special diet orders. 
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. 
• Apportions food for serving. 
• Keeps a safe and clean environment. 
• Assist other cooks and staff to deliver best quality of food in a fast-paced environment. 
• Maintains daily production records. 
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation. 

• Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook.
• Excellent understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing assigned tasks.
• Familiar with industry's best practices.
• Culinary school diploma is preferred.