Cook

Description

Department or Section: Kitchen

Position Classification: Cook

General Description: Responsible for preparing and maintaining high quality standards for all food prepared for customers. Reports to the Executive Chef, Sous Chef and Banquet Chef.

Typical Work Routine Includes But Not Limited To:

• Prepare food in accordance with recipes and cooking standards.
• Assist in the set up and organization of assigned work area.
• Maintain consistent high quality food items, in accordance with guest requests and established standards.
• Prepare and maintain all items necessary for daily output.
• Reduce waste and product loss by properly rotating food inventory, proper food storage both before and after use, proper chilling or heating methods. Report all food loss as directed.
• Inspect all equipment for proper working condition. Report all needed repairs supervisor/Exec Chef.
• Must adhere to all sanitation and food handling safety requirements.
• Respond in a prompt and courteous manner to all guest and staff requests.
• Continue to advance professional knowledge of cooking and production techniques, standards and methods. Stay up to date regarding new products and equipment which may enhance service standards or cost controls.
• Position may require irregular work schedules at various times and the performance of work assignments, which may not be directly related to job specifications.
• Ability to organize, lead and direct activities of others.
• Such other duties, functions, special projects and responsibilities as assigned.
• At all times present a positive image of Cobb Galleria /Cobb Energy Centres to customers, vendors and tenants.
• Keep the supervisor promptly and fully informed of any issues which require management attention.
• Work in accordance with all safety and security procedures/protocols.

Requirements

Minimum Qualifications:

• High school degree or equivalent preferred.
• Technical training and/or experience in high quality food service.
• Ability to read and follow written and oral directions.
• Ability to stand and walk for up to 8 hours.
• Knowledge of proper and safe operation of kitchen equipment.
• Ability to lift/push/pull/carry up to 50 lbs.