SECTION: JOB DESCRIPTION SUBJECT: COOK I EFFECTIVE DATE: 04/01/2024 REVISED DATE: 04/01/2024 ______________________________________________________________________________ REPORTS TO: Sous Chef and Supervisor of that venue/restaurant - The Cove, The Den or Infinity Buffet RESPONSIBILITIES: • Completes recipes and flow of production by frying, sautéing, steaming, braising and boiling according to Treasure Bay specifications. • Preps items prior to cooking by thawing, breading or cutting when required. • Complies with portion sizes, quality standards, department rules, policies and procedures. • Identifies and selects cuts of meat, poultry, shellfish, fish and vegetables used for production. • Carves meat, fish and poultry to specification. • Maintains a safe, sanitary, and organized work station throughout the shift. • Selects and uses knives, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, broil, boil, fry, sauté, etc to produce food in the kitchen. • Aids with the completion of the daily prep items. • Responsible for organization and cleanliness of all areas and aspects of the kitchen. • Responsible for proper rotation of product to avoid waste. • Communicates with Supervisor at end of their shift regarding next shifts possible needs. • All other duties deemed necessary by a Supervisor or Manager. • Responsible for stocking their station at end of shift to prepare for the next shift. • To always wear proper hair restraint, gloves, and slip resistant foot wear. • To be present in the assigned work area by the assigned time in proper uniform. • To promote and practice teamwork. EDUCATION AND SKILLS REQUIRED: Previous experience in a fast paced kitchen is a plus. LICENSE / PERMIT REQUIREMENTS: None PHYSICAL REQUIREMENTS: The following activities are normally required to perform these functions: walk, stand, bend, read, write, eye to hand coordination, depth perception and effective verbal communication.