Cook

Cook I, II, and III responsibilities across breakfast, lunch, or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies. Assists in preparation of banquets. Assigns tasks, provides training and direction to staff, supports an environment of high efficiency, quality and customer service. Oversees production for line operation, organizes daily prep, and supervises line setup. Monitors labor and adjusts staffing as needed. Ensures presentation and portioning, quality, and timely service. Prepares a variety of foods using multiple methods; handles ingredients preparation, washing, weighing, and measuring. Maintains sanitation, temperature controls, and storage procedures; cleans and organizes workstation. Reports maintenance issues and follows safety policies. May require nights/weekends/overtime. May lead or supervise other staff and train new employees. High School Diploma/GED required; 3 years of restaurant experience; lead/supervisor experience preferred. Equal opportunity employer.