Description
The Cook 1 is an entry-level kitchen role responsible for workstation setup, food preparation, storage, sanitation, and support of daily specials, salads, entrees, and other menu items. The position reports to the Kitchen Manager, Sous Chef, or Executive Chef, collaborates with Cook 2 and Cook 3, and may assist members and guests with service requests and complaints. It requires physical stamina, adherence to food-safety and safety practices, and availability for additional hours, including weekends and holidays. Preferred qualifications include a high school diploma or equivalent, at least three years of kitchen experience, valid food-handler certifications, and strong communication skills. Full-time Cook 1s receive medical, dental, and vision coverage plus other benefits.
