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 report to work on time, 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, be well-groomed, in uniform, and practice 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, and 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: Produce work that meets the standards of the department in terms of volume and quality.
• 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.

Associate Responsibilities specific for this role and Department:

• 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 maintain a professional presence on the line.
• Maintain food and 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 and cleaning on line equipment.
• Manage time and station productivity according to the volume of business in assigned stations.
• Effectively set up and produce a quality product from all stations in a manner adhering to health department and company standards.
• Can work in high stress and fast-paced environments.
• Functions safely and efficiently under extreme kitchen heat conditions.

• Training and development opportunities.
• Professional development and cross-training.
• Positive work environment.

• Two years related culinary experience.
• Extensive knowledge of kitchen operations.
• Knowledge of cooking techniques and practices.
• Able to work in high stress and fast-paced environments.
• Ability to read, write, and speak basic English.
• Basic mathematical skills for portion control.