Cook - Triple George Grill

POSITION SUMMARY: It is the primary responsibility of Cook to assist in preparation of meals. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.POSITION RESPONSIBILITIES/DUTIES:Work Pantry, Fry, sauté and broiler Station Without issues.Demonstrate excellent customer service at all times while working in a fast-paced team environmentMaintain a solid knowledge of understanding and preparation of basic sauces, stocks, and soupsInspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.Turn or stir foods to ensure even cooking.Read, measure, and execute standard recipesSeason and cook food according to recipes or Chefs instructionObserve and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.Portion, arrange, and garnish food, and serve food to waiters or patrons.Regulate temperature of ovens, broilers, grills, and roasters.Substitute for or assist other cooks during emergencies or rush periods.Bake, roast, broil, and steam meats, fish, vegetables, and other foods.Perform kitchen maintenance tasks such as emptying the trash and washing dishesMust be able to lift 50+ pounds, and be able to walk, stand, bend and reach as the job requiresMaintain positive attitudeAble to communicate with managementMust be able to read and write English.To be consider for Lead cook, must have a clean record without documentation for at least 6 months and a lead cook position must be available.This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.SUPERVISORY RESPONSIBILITIES:NoneEDUCATION AND/OR EXPERIENCE:High School DiplomaRequired:A minimum of two (2) years' experience in a similar environmentPreferred:Previous experience in a hotel/restaurant experienceKnowledge of health, safety and sanitation proceduresCERTIFICATES, LICENSES, REGISTRATIONS:Health CardKNOWLEDGE/SKILLS/ABILITIES:Working knowledge of knives and knife skillsAbility to utilize a wide range of kitchen tools, utensils chopping knives and vegetable grindersAbility to pay attention to detailAbility to accept constructive criticism