POSITION OVERVIEW 
The Food and Beverage Cook is responsible for preparing, cooking, and presenting high-quality food in a fast-paced, high-volume restaurant environment. This role requires strong culinary knowledge, attention to detail, and the ability to work efficiently while following recipes, procedures, and safety standards. The Cook plays a vital part in delivering an exceptional dining experience by ensuring food consistency, quality, and presentation. A professional appearance, teamwork, and adherence to all health and sanitation guidelines are essential. 

ESSENTIAL DUTIES AND RESPONSIBILITIES 
The following and other duties may be assigned as necessary: 

• Maintains solid knowledge of all food products and skillfully applies culinary techniques. 

• Prepares all menu items according to recipes, portions and yield guides. 

• Ensures proper rotation of products using the first-in, first-out method. 

• Properly labels and details all products to ensure safekeeping and sanitation. 

• Organizes prep items from various areas to ensure all items are ready for service. 

• Starts prep work on menu items and ensures workstation is stocked with required tools, equipment, and supplies. 

• Monitors and maintains cleanliness, sanitation, and organization of assigned work areas. 

• Transports supplies from storeroom and stocks designated areas. 

• Completes opening duties including inspecting cleanliness and preparing workstations for service. 

• Maintains knowledge of and complies with departmental policies, procedures, and service standards. 

• Maintains proper use and care of kitchen equipment, including slicers, juicers, and small wares. 

• Assists team members as needed to ensure smooth kitchen operations. 

QUALIFICATION REQUIREMENTS 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. 

• At least 2 years of experience as a cook in a fast-paced, high-volume restaurant. 

• Ability to safely and effectively perform basic knife skills. 

• Working knowledge of kitchen equipment including slicers, juicers, and small wares. 

• Knowledge of health, safety, and sanitation procedures. 

• Knowledge of weights, measures, and various cooking techniques. 

• Strong organizational skills and ability to multitask. 

• Professional appearance and demeanor. 

CERTIFICATES, LICENSES, REGISTRATIONS 
Employee must be able to qualify for licenses and permits required by federal, state and local regulations. 

• Valid Food Handler’s Card. 

LANGUAGE SKILLS 
Ability to read and interpret documents in English, such as safety rules, recipe guides, and procedure manuals. Ability to communicate effectively in English, verbally and in writing. 

REASONING ABILITY 
Ability to apply common sense understanding to carry out detailed written and oral instructions. Ability to handle problems and make quick, sound decisions in standardized kitchen situations. 

WORK ENVIRONMENT 
The work environment characteristics described here are representative of those encountered while performing the essential functions of this job. The noise level is moderate to high. The role involves working with hot equipment, sharp tools, and in a fast-paced setting. Integrity and discretion are required while handling sensitive information. 

PHYSICAL DEMANDS 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. 

• Standing for long periods of time. 

• Ability to lift up to 45 lbs. 

• Frequent bending, reaching, and carrying. 

• Ability to work in hot, fast-paced kitchen environments.