The Cook I prepares food in accordance with production requirements and standard recipes and is most often assigned to oversee production at all stations. The Cook I maintains a clean, sanitary, and safe station at all times to ensure safe and quality products are delivered to guests. The successful Cook I will ensure set-up of all stations, produce products consistent with quality standards and recipes, and have exemplary attendance.

Responsibilities of Gold Key|PHR hourly Associates include:

• Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations.
• Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
• Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene.
• Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates in accord with the company’s service culture, “The Keys to Making it Right.”
• Work smart. Understand the needs of the shift, use resources properly, complete all assignments methodically and promptly without losing attention to details.
• Use your tools. Use the approved tools and checklists to complete assigned tasks.
• Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
• Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
• Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
• Support the Team. Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
• Other duties as assigned.

Associate Responsibilities specific for this role and Department include:

• Must be able to work and train on all stations.
• Supervise the cooks and cold prep food production on the front line, check all items against the recipes.
• Verify that all items are served and presented according to quality standards.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss, and usage.
• Date all food containers and rotate, making sure that all perishables are kept at proper temperatures.
• Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out-of-stock items or possible shortages.
• Assist with set up and stocking of buffet.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Monitor the kitchen and equipment maintenance to ensure a clean and organized workplace.
• Assist in cross-training Associates and train new Associates in their positions on the line.
• Assist the Chef in maintaining standards of quality and maintains a professional presence on the line.
• Maintain food & cleanliness standards to ensure that the highest quality products are consistently maintained.
• Provide guest services in a highly professional manner exceeding guest expectations at all times.
• Perform routine maintenance & cleaning on line equipment.
• Manage time & station productivity according to the volume of business in assigned stations.
• Effectively set-up & produce a quality product from all stations in a manner adhering to health department & company standards.
• Can work in high stress & fast-paced environment.
• Functions safely & efficiently under extreme kitchen heat conditions.

Type Qualification Education: High school education or equivalent experience.

Experience: Two years related culinary experience and extensive knowledge of kitchen operations.

Skill: Knowledge of cooking techniques and practices and procedures. Able to perform non-repetitive analytical work.

Education: Able to read, write, and speak basic English.

Skill: Able to apply common sense understanding to carry out simple one- or two-step instructions. Able to deal with standardized situations with only occasional or no variation.

Education: Able to understand and apply basic mathematical skills (addition, subtraction, multiply, and division in all units of measure) in order to obtain correct dilution ratios, portion control, etc.

Experience: Prefer at least 2 years experience working in a high volume kitchen.

• Professional development and training opportunities.
• Supportive team environment.
• Opportunity to work in a high-volume kitchen.
• Consistent work schedules.

• Minimum of 2 years related culinary experience.
• Knowledge of cooking techniques and kitchen operations.
• Ability to read, write, and speak basic English.
• Strong attention to detail and ability to follow recipes.
• Ability to work effectively in a fast-paced, high-stress environment.