Description
The Cook prepares, cooks, and assembles dishes according to recipes and presentation standards; maintains a clean and organized workstation; controls portions and food costs; ensures food quality, freshness, and accuracy; supports the culinary team during service; assists with events and functions; and communicates inventory or maintenance issues to the manager. The role requires 1–3 years of restaurant, hotel, or resort kitchen experience, a Culinary Degree is a plus, and availability for nights, weekends, and holidays is required.
