Cook I

Prepare meals and substitute items, regulate oven/broiler/grill/roaster temperatures, thaw frozen goods, ensure proper portioning and garnishing, maintain food logs, monitor quality, and communicate needs during busy periods. Inform Chef of excess items for daily specials; coordinate with Food & Beverage staff on menu specials and out-of-stock items. Follow recipes and standards for quality, presentation, and food preparation checklists; prepare cold foods. Assist management with hiring, training, scheduling, evaluating, counseling, disciplining, motivating, and coaching employees; uphold safety, security, and company policies; ensure professional appearance and confidentiality. Ensure guest satisfaction by addressing service needs and maintaining positive working relationships. Maintain adherence to quality standards and perform duties as requested by Supervisors; endure standing and physical activities typical of kitchen work.