Position - Cook 1

Pay Rate: $23.50–$24.50 per hour

What you will Accomplish

Provide daily leadership and guidance to cooks, ensuring your assigned kitchen area operates efficiently and consistently delivers the highest-quality food.
Coordinate workflow, assign tasks, review work performance, and assist with training and performance feedback.
Prepare a wide range of menu items—including soups, meats, seafood, vegetables, and other dishes—for restaurant service and in-room dining.
Fabricate proteins, including poultry, beef, fish, and shellfish.
Contribute to the creation of daily specials and support the culinary team with menu-quality execution.

What You Will Bring

A minimum of two years of restaurant prep or line-cook experience.
The ability to lead by example—mentoring team members, training junior cooks, and ensuring all staff uphold guest satisfaction and service standards.
Strong task delegation skills and the ability to communicate expectations clearly while maintaining an environment focused on efficiency, quality, and guest service.
Detailed knowledge of menus, recipes, food-quality standards, and industry regulations.
Advanced culinary proficiency, including professional cooking techniques, food-preparation expertise, and exceptional knife skills.
The ability to monitor and correct food presentation, portioning, and timing so that dishes leave the kitchen simultaneously, accurately, and at peak quality.
Strong interpersonal skills with a professional, positive attitude and the ability to interact directly with guests when needed.
Ability to read and interpret recipes, safety guidelines, operating instructions, and procedural manuals. Must be able to speak, read, write, and understand English to ensure safe and accurate communication.
A leadership mindset—confidently taking on responsibilities, supporting team development, and maintaining high culinary standards.
A valid Food Handler’s Card or the ability to obtain one within 30 days of hire.

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