Cook

Plan and prepare various food items and meals following proper food handling and safety guidelines while ensuring quality, consistency, and beautiful presentation of all dishes. Lead and train kitchen staff, manage inventory and ordering using FIFO rotation, and operate kitchen equipment safely. Coordinate food and beverage for banquets and catering events by analyzing orders and working with Front of House coordinators. Maintain a clean work environment and communicate professionally with other departments, guests, and vendors. Requires ServSafe Manager certification, minimum one year cooking experience, and ability to work flexible day, night, and weekend shifts.