Cook II - Buffet

About the role

Responsibility's Develops, maintains a Service Culture that ensures the delivery of Superior internal/external guest service by all team members. Prepares and produces menu items to standards in a quick and efficient manner. Responsibilities include maintaining a clean and organized kitchen. Assists in food production in all work areas including proper cooking methods, proper cooking times and temperature. Maintains assigned station and equipment in a clean and sanitary condition. Responsibilities include ensuring the safety and security of team members and guests. Ensures department adheres to all regulatory, departmental and company policies and procedures. Knowledge of promotions and events. All other duties as assigned. Qualifications: Excellent customer service skills Experience in pantry, fry cook, broiler, and sauté. Successfully complete required training Basic sanitation laws of local health department skills required Strong written and verbal communication skills Physical Requirements: Physically mobile with reasonable accommodations Respond to visual and aural cues Read, write, speak, and understand English This position is working with standard kitchen equipment, in coolers & freezers, sometimes slippery floors. Must be able to lift heavy objects (up to 40#), stretch, bend, stoop and standing for long periods of time. Operate in mentally and physically stressful situations Environmental Working Conditions: The work environment contains bright lights, loud noise, and stressful situations. Target Salary: Target Salary Range $15.00 Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

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