The Cook is responsible for preparing recipes and food items in accordance with the Executive Chefs requirements. • Prepare, sautés, 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 and French top 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. • Understand proper safety and health codes and regulations and maintain them regularly. • Ensure all areas assigned are clean and free of debris • To assist with any other job-related duties that may be assigned. • 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. • Able to bend, lift, and reach throughout shift. • Able to work in temperatures ranging between 40 and 110. • Ability to read and follow directions from recipes. ADDITIONAL REQUIREMENTS: • 2-3 years prior cooking experience, • Prior line cooking experience including Sautee, grill, fry oven and steam. • Possess a team player attitude and be flexible. • Understand and have basic knowledge of sanitation procedures. • Prior cooking experience in Italian restaurants a plus