The Cook 1 will play a key role in the culinary team, responsible for preparing and cooking a range of dishes while also taking on leadership responsibilities. This position involves overseeing the daily operations of the kitchen, including mentoring junior staff, managing food preparation processes, and ensuring that all dishes meet high standards of quality and presentation. The Cook 1 will work closely with the Chef/F&B Manager to ensure efficient and effective kitchen operations, while maintaining adherence to food safety and sanitation regulations.

Responsibilities:

• Prepare and cook a variety of dishes according to standard recipes and menu specifications.
• Lead and supervise kitchen staff, providing guidance, training, and support as needed.
• Oversee daily kitchen operations, including food preparation, cooking, and plating.
• Ensure that all dishes are prepared to the highest standards of quality and presentation.
• Assist the Chef/F&B Manager in managing kitchen inventory, ordering supplies, and controlling food costs.
• Monitor and enforce adherence to food safety and sanitation regulations.
• Resolve any issues or conflicts within the kitchen team to maintain a positive and productive work environment.
• Collaborate with the Chef/F&B Manager on menu planning and development of new recipes.
• Conduct regular inspections of the kitchen to ensure cleanliness and organization.
• Assist with scheduling and coordinating shifts for kitchen staff.
• Perform other duties as assigned by the Chef/Kitchen Manager.

Working Conditions:

• Physical activity includes long periods (6-8 hours) of standing, walking, bending, and lifting.
• Regular reaching with arms and hands is required.
• Occasional lifting of up to 50lbs.
• Use of sight for cooking, operating equipment, and cleaning.
• Specific vision abilities include close, distance, color, and peripheral vision.
• Noise level is moderate to loud.
• Extended hours may be required during peak times and holidays.
• Work on weekends and holidays as needed.

All job descriptions are subject to periodic review. Additional duties may be assigned occasionally by management.

Troon is an Equal Opportunity Employer committed to providing a diverse environment.

• Leadership opportunities within the culinary team.
• Mentoring junior staff.
• Opportunity for menu planning and recipe development.

• 3-5 years of professional cooking experience.
• 1-2 years in a supervisory or lead role.
• Comprehensive knowledge of cooking techniques and kitchen management.
• Proven leadership and team management skills.
• Strong organizational and multitasking abilities.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a high-volume environment.