At Paradies Lagardère, our mission is to maintain first-class standards that exceed the expectations of the customers and business partners we serve. Our Dining Division is a true restaurateur. We are passionate about connecting with each of our guests on multiple levels. From an inspiring restaurant design or live entertainment that captures a traveler’s attention, to the top-notch quality of our culinary offerings and the exceptional hospitality delivered by our teams, we focus on more than just restaurant operations. We specialize in experiences.

The Cook I provides a supreme quick service experience to guests by preparing high quality meals. The Cook's main goal is to ensure that guests will always enjoy exceptional dining experiences. Whether working in an on-trend national brand, or an iconic concept from the local community, you will create and deliver first-class experiences for the traveling public.

In joining our team, you commit to supporting this mission, by demonstrating our service standards always and holding all team members to the same. Providing a safe work environment of trust and respect free of harassment is expected.

All Paradies Lagardère positions, including Cook I, require that you embody a positive company image by providing courteous, friendly, and efficient service with a smile to customers and team members. You must embrace our family culture by following our core values, TRIFIC (Trust, Respect, Integrity, First-Class, Innovation, Commitment), recognize and satisfy all restaurant guests as well as be accountable to the Company and Restaurant Managers.

The following are intended as basic requirements. Success will come to the individual who can expand upon these job requirements and truly provide a memorable experience. These requirements/functions may change throughout their employment.

• Must have a passion for the guest!
• Must say “Yes”, “Please”, and “Thank You”!
• Must smile often!
• Exceed First Class Service standards and behavior with guests, business partners, and peers.
• Maintain a professional company image by adhering to all grooming and uniform guidelines, including slip resistant shoes.
• Food preparation at 100% recipe adherence.
• Follows recipes and/or product directions for preparing, seasoning, cooking, tasting, carving, portioning, and serving food items.
• Follow production prep list and keep accurate records.
• Requisition supplies and equipment as needed.
• Ability to use knives, slicers, and kitchen equipment efficiently and safely.
• Wash, slice, and peel items on prep list.
• Store prepared food items safely and ensure they are properly date labeled.
• Follow all brand standards including those related to food safety, sanitation, operational excellence, or guest satisfaction.
• Practices excellent food safety and sanitation practices.
• Accountable for compliance with all local, state, federal laws and regulation including those relating to food safety.
• Regularly restocks all kitchen supplies and food items required for service.
• Assist with ordering and planning food supplies, as directed by the supervisor.
• Reports necessary equipment repair and maintenance to management.
• Monitor proper rotation and dating of prepped food items and storage areas.
• Maintain a clean and organized work environment that is free of safety hazards.
• Work well in a fast-paced environment.
• Must be detail oriented and the ability to multi-task.
• Perform other duties as assigned.

This position description is merely intended to describe the primary elements of the position. Paradies Lagardère reserves the right to change the position description and to assign additional duties and responsibilities, as necessary. This position description does not constitute an employment contract of any kind.

2849 PACES FERRY ROAD, SUITE 400, ATLANTA, GEORGIA 30339 (404) 344-7905 / FAX: (404) 349-3226

• First-class standards of service.
• Supportive team culture focused on Trust, Respect, Integrity, First-Class, Innovation, Commitment.
• Safe work environment free of harassment.

• Minimum 1 year of closely related cooking experience.
• Experience in a high volume or fast casual dining restaurant preferred.
• ServeSafe Certification or equivalent required by state.
• Excellent customer service skills.
• Ability to work various shifts, including nights, weekends, and holidays.
• Strong communication skills in English.
• Detail-oriented with the ability to multi-task.
• Ability to lift a minimum of 50 lbs.
• Proficiency in reading, writing, and mathematics in English.