Cook - Katherine Landing

Cook Reports to: General Manager Classification: Seasonal, Part-Time, Non-Exempt Summary The primary objective of the Cook is to follow instructions relating to the timely preparation of food orders, organizing workstations and adhering to health and safety regulations.

Essential Functions Serves customers in a friendly, courteous manner and sets a good example for visitors and fellow employees.

Hires, trains and oversees prep cooks, line cooks, kitchen assistants and dishwashers.

Coordinates with the kitchen team to ensure food orders are relayed and prepared in a timely fashion.

Portions, arranges and garnishes food, and serves to waitstaff or guests, plans menus, monitors inventory and orders product.

Maintains a clean and orderly cook station, following sanitation and food preparation guidelines.

Assumes a leadership role in Head Chef's absence.

Set up orders, deliveries, and pickups with vendors.

Performs all other related duties as assigned.

Qualifications Possesses good communications skills, a courteous demeanor, and a helpful attitude.

Able to work weekends and holidays, early mornings, evenings and holidays.

Possesses a genuine concern for guests' experience and enjoys frequent interaction with the public.

Three years' minimum experience in restaurant food preparation.

Able to stand for long periods of time.

Able to prioritize and work in a fast-paced environment.

Able to give direction and work in a team environment, as well as work unsupervised.

Possess current food handler's certification.

Willingness to occasionally perform basic manual labor, move about the facility and/or remain stationary for extended periods of time.

Willing and able to work varying shifts, weekends, evenings, and Holidays.