A Cook is responsible for preparing all food items, based on standardized recipes, for the Diner, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Approach all encounters with guests and Supporters in a friendly, service-oriented manner. Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards). Comply at all times with Avantic Lodging Enterprises standards and regulations to encourage safe and efficient operations. Supporters must at all times be attentive, friendly, helpful, and courteous to guests, managers, and other Supporters.

Maintain cleanliness and organization of all storage areas. Complete necessary food and station preparations prior to opening of the Diner in order to ensure that guests are served promptly and efficiently during the Diner operating hours. Prepare and display Diner food items according to Avantic Lodging Enterprises standards. Maintain post on kitchen line as required during the Diner operating hours in order to prepare food to order, maintaining the highest standards of efficiency, productivity, and quality.

Be familiar with all Hotel and Diner policies and emergency procedures. Use Production Charts as specified by Avantic Lodging Enterprises standards. Be able to operate and maintain cleanliness of all kitchen equipment. Maintain the "Clean As You Go" policy. Attend meetings as required by management. Perform any other duties as requested by management.

• Compliance with certification requirements.
• Regular attendance in compliance with company standards.
• Opportunity for professional development and advancement.

• High School diploma or equivalent.
• Experience in a hotel or related field preferred.
• Food Handlers Certification (must comply with State requirements).
• Ability to convey information clearly.
• Ability to evaluate and select among alternative courses of action quickly.
• Ability to work well in stressful, high-pressure situations.
• Knowledge of kitchen sanitation and safety practices.