JOB SUMMARY Cook I Persons are responsible for the preparation of individual stations as set by the restaurant chef’s standards. You are responsible for prepping, cooking and stocking all items within a given station by following set recipes and cooking practices created for the given outlet. Also maintaining general cleanliness of kitchen i.e. Trash, dishes and general cleaning. Where applicable, Cook I may be required to perform cashiering duties. HOW YOU WILL CREATE THE EXTRAORDINARY • Conducts preparation of assigned menu items according to standardized recipes and specifications. • Chops, dices, and cuts the various meats, cheeses, vegetables and fruits for salad and sandwich preparation using hand knives and electric slicer. • Combines the various ingredients and plates the entrees, salads, sandwiches, desserts, ice cream, beverages and appetizers for service to the guest and or appropriate wait staff. • Prepares all given items for a station in accordance with outlet expectations. • Performs various job duties that will include operation of grill, fryer, and French-top in accordance to the outlet expectations. • Maintains the required par of food items in their assigned station. • Ensures ingredient supply levels are accurate. • Must move items from shelves to carts and transport to assigned stations for restocking purposes. • Maintains a high level of service while interacting with co-workers and wait staff. • Observes all safety rules and regulations. • Makes sure all areas assigned are clean and free of debris. • Always maintains proper food levels to ensure that all guests receive high quality products as defined by company standards. • Coordinates with the shift leader to ensure proper par levels or the next day’s product needs. • Takes all appropriate actions to ensure quality and to reduce waste as directed by the outlet expectations. • Always maintains proper food rotation procedures for all items. • Adheres to regulatory, safety, departmental and company policies. • Always maintains a visible positive attitude and greets everyone with a smile and says their department signature greeting. • All related jobs are performed in accordance with departmental and Caesar’s policies, practices and procedures as defined by the Executive Chef and the company standards of excellence. • Handles and solves any concerns and questions from customers • Able to accurately and quickly process all Cash/Credit and Comp transactions (where applicable) • Professional appearance • Must be a team player • Cook I are responsible for proper labelling of products and rotation of stock items. • Operates cash register and properly settles checks • Greets and rings all customer checks on cash register, takes money from customer and accurately gives change back to the customer • Accurately maintains balance of cash register and restaurant checks or kiosk sales • Records all tips collected from credit cards, comps, and room charges • Must be able to meet or exceed all customer service expectations and behaviors • Greet all associates and Guests with a smile and positive attitude with friendly helpful tone. • Maintain Cleanliness of Work area and dining room floor. • Other duties as assigned WHAT YOU WILL NEED • High school diploma or GED preferred • One-year previous culinary experience in a high-volume food service operation is preferred • Must be able to read, write, speak and understand Basic English. • Must have the ability to get along with co-workers and work as a team. • Must be able to have a sense of urgency and react to changing business demands • Must have the ability to lift and carry large objects weighing up to 40 pounds above or below shoulders • Must be able to push and pull up to 100 pounds on a cart or dolly. • Must have the ability to follow verbal and written instructions • Must be able to stand and walk for extended periods of time. • Must be able to maneuver all areas of the kitchen and food outlets. • Must possess the dexterity to use knives and other hand-held instruments, as well as food prep equipment. Auditory range must include immediate environment. • Visual range must include near distance. • Must be flexible with schedule • Must be able to work in extreme and changing temperatures • Must be able to bend, reach and stoop • Must be able to tolerate chemicals for cleaning and sanitizing kitchen areas.