Cook I – Food & Beverage

About the role

The Cook I is responsible for preparing special and cold meals, regulating kitchen equipment temperatures, and maintaining accurate food logs. The role ensures high‑quality food presentation and supports the culinary team during busy periods.

Key responsibilities

• Prepare special meals and substitute items according to recipes and quality standards.
• Regulate temperature of ovens, broilers, grills and roasters.
• Pull frozen items to thaw in refrigeration and maintain proper portioning, arrangement and garnish.
• Maintain food logs and monitor food quality and quantity.
• Communicate with chefs and service staff about menu specials, out‑of‑stock items and excess food for daily specials.

Required profile

• Follow all company, safety and security policies; complete required safety training and certifications.
• Maintain a clean, professional appearance and protect confidential information.
• Anticipate guest service needs and communicate clearly with team members.

Required skills

• Prepare cold foods.
• Prepare special meals.
• Portion arrangement and food garnish.
• Maintain food logs.
• Complete safety training and certifications.