Kitchen Cook

Reports to: Executive Chef and Executive Sous Chef

Supervises: No supervisory duties are included in this position.

Essential Duties and Responsibilities

Able to work all stations on the line

• Helps maintain a safe and sanitary kitchen

• Help developing menus

• Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings to formal dinners with multi-course meals that are individually plated.

Required Knowledge, Skills and Abilities

• Must have the ability to multi-task while remaining focused on the goal.

• Must have excellent verbal communication skills.

• Be able to express creativity through food selections, preparation and presentation.

• Must be detail oriented.

• Must have the ability to remain calm in high stress situations.

• Be able to solve problems quickly under pressure.

• Degree from accredited culinary school.

• Several years’ experience in the food industry,

Work Environment

• Must be able to work in fast paced environments and in demanding situations.

• Must be willing to begin work some days in the early morning hours and other times remain at work late into the night

• Must be able to handle heavy lifting, long hours of standing and other taxing physical activities.

Licenses and Special Requirements

• Food safety certification.

Physical Demands and Work Environment

• Required to stand for long periods and walk, climb stairs, kneel, crouch, bend, stretch

and twist or reach.

• Push, pull or lift up to 50 pounds.

• Continuous repetitive motions.

• Work in hot, humid and noisy environment.

Salary

• Compensation hourly Rate

• 401K, Health, and Dental Insurance

• Employee Meals

• Vacation

• Golf Privileges

Equal Opportunity Employer