The Cook is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements. • Prepare, sautéed, broiled, fried, baked and grilled food items in accordance to kitchen needs. • Perform various job duties that will include operation of grill, fryer, broiler, oven, French top, and blast chiller in accordance with kitchen needs. • Perform preliminary preparation work in a timely manner. • Ensures ingredient supply levels are accurate. • Move items from shelves to carts and transport to assigned stations for restocking purposes. • Maintains the required par of food items in their assigned station from support areas throughout the property. • Maintains a sanitary and organized work area. • Understand proper safety and health codes and regulations and maintain them regularly. • Ensure all areas assigned are clean and free of debris. • Demonstrates proper care, storage, use and cleaning of all tools and equipment. • Follows proper zoning procedures, returning/ storing product and equipment to designated areas. • Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity. • Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. • Effectively communicates with other team members, including service and kitchen maintenance personnel, chefs and managers. • Verbally acknowledges chef’s instructions, responds in a professional manner. • Assist with any other job related duties that may be assigned. • Follows management directives. • Must be at least 18 years old. • Work requires effective communication in English, both verbal and written form in a professional manner. • Work requires a minimum of one year experience as a cook. • Work requires ability to work from a standing position for extended periods of time. • Work requires a neat appearance with good personal hygiene. • Work requires the ability to read, understand and follow recipes precisely. • Work requires competent knowledge and compliance of SNHD health code. ADDITIONAL REQUIREMENTS: • Loud, fast paced environment, multiple tasks to be handled under time constraint. • Front-line cooks will have a great deal of direct public contact. • Requires standing, walking, bending, pushing, pulling, lifting and reaching throughout the shift. • Must be able to handle a heavy business volume in a timely manner. • Work requires pushing carts up to70lbs, lifting full pots up to 100lbs, repetitive stirring, extreme hot and cold work conditions, and bending at the waist.