Cook

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Basic purpose or function: Prepare items to order for guests in a quick and accurate manner while following established portion control, quality control and sanitary measures
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Job Duties:

•    Change into provided uniform including appropriate hair covering.
•    Always maintain proper sanitary practices such as proper handwashing, proper use of single use gloves, and storage of food products.
•    Open and close designated work area appropriately.
•    Stock ingredients for appropriate menu items and to maintain established service times.
•    Prepare and maintain equipment following business demand, quality, and proper sanitation practices.  Report any malfunctions to the Sous Chef.
•    Prepare all menu items as ordered throughout the day.
•    Document mistakes; inform Sous Chef and F&B Administrative Assistant of any mistake that should be noted for inventory purposes.
•    During slow periods, complete prep list.
•    Maintain a clean and neat work area following sanitary measures.
•    Ensure that oil is filtered after each business rush, oil is monitored and rotated to pro-long the life, and oil is changed as needed.  Demonstrate effective teamwork. Maintain         time and temperature logs.
•    Ensure work areas are always staffed.
•    Maintain effective communication with the Food and Beverage leadership team.
•    Report any concerns to the Sous Chef and/or the Food and Beverage Manager.  Complete any written documentation if asked to do so.
•    Perform other duties as assigned.