Cooks:

Responsible for preparing and cooking all items needed on a daily basis as determined by factors such as guest counts and party sizes schedule for a particular day. Summary of essential job functions Maintaining PAR levels for each department and stations. Responsible for cleaning of their stations and all equipment. Individual is responsible for creating prep list to insure a successful day of business. Responsible for preparing and cooking all items according to the recipes provided by the Executive Chef. These items are to be consistent in appearance, taste, smell, proportions, and guest's perception. Minimum requirements High school diploma or GED, a minimum of three years experience as a hot and/or cold line cook. Must be able to read, understand and interpret recipes, schedules and banquet sheets. Culinary Schooling is a plus but not required. Abilities required The individual may be asked to sit, stand or walk at hours at a time. The individual should be able to taste, smell, talk, hear, reach and lift 50 pounds at any given time. Must be able to work in extreme temperature changes, sub zero - 120 degrees, humid dry air, airborne particles and outdoor weather conditions. Reasonable accommodations may be made for individuals with disabilities to perform the essential functions.

Job Types:

Full-time, Part-time Pay:

$18.00 - $20.00 per hour

Work Location:

In person