Summary/Objective The Cook is a team player and an integral part of the kitchen staff. You are accountable that all food is prepared correctly for every guest, every time. Essential Functions • Follow provided prep list daily to prep items needed for your station and ensure that items are properly washed, chopped, and sorted • Assist with setting up and stocking kitchen stations • Label, date and stock items ensuring all ingredients are organized and easily accessible in station and walk-in cooler • Accurately measure all ingredients according to spec • Maintaining cleanliness by keeping the kitchen areas, utensils and items being used clean and sanitized • Prepare all food items according to recipes and ensure high quality of all items • Plate food based on recipes ensuring plateware is clean and well presented • Work with expo and other staff to ensure orders are completed on time • Wash and clean cooking utensils and store equipment properly at the end of each shift • Ensure that food safety standards and regulations are met Required Education and Experience • Must be 18 years of age • Must have a Food Handlers certification before employment begins • Must display exceptional customer service and communication skills • Excellent verbal communication skills • Punctual and reliable attendance is required • 1 plus year(s) of experience in a high-volume establishment is required • Must be well-groomed and professionally dressed following uniform standards • Must have attention for detail, and a passion for serving Guests • Positive and professional attitude in every aspect of the position • Physical requirements: Ability to stand and work for extended periods of time; capability to lift and carry items weighing up to 50 lbs.; ability to bend, reach, and perform repetitive motions during shifts. We are cultivators of extraordinary experiences in hospitality generating space in which all participants can flourish to provoke shared joy.