Cook I

POSITION SUMMARY: Know A.M. and P.M. kitchen menu. Assist in the training of Cook II's and Cook III's. Know the basic sauces, dressings, soups; train in more advanced kitchen techniques with Sous Chef and Kitchen Manager or Executive Chef.

KEY JOB ACCOUNTABILITIES:

• Must be able to work Cook II and Cook III positions with ease and accuracy.
• Know all health codes according to dress, food storage, food preparations, sanitation, chemical mixtures, internal temperatures and rotation of stock.
• Assist Sous Chef and Kitchen Manager in training of new kitchen staff.
• Be able to cook 120+ meals with no assistance other than getting more stock items for production.
• Understand the basics of soup, sauces, dressings and meat, poultry and fish fabrications.
•  Help in any kitchen position that needs assistance.
• Performs such other duties as directed or required.

PREREQUISITES: Education: High school graduate plus some trade school or college preferred.

PROFESSIONAL REQUIREMENTS: 

• At least two years experience on a working line and be able to fulfill duties and responsibilities of Cook II and Cook III.
• Must provide company approved slip resistant shoes and a current Washington State food handler's or ServSafe certification.

Personal Qualities and Physical Requirements:

• Must be able to speak clearly and listen attentively.  Must be able to write legibly as well as read and understand directions and instructions.  Appearance must be in compliance with company guidelines.
• Will be required to perform diverse physical tasks. Must be able to stoop, bend, grasp, and perform repetitive motions. Some walking and stair climbing.  Good physical energy, stamina and agility. Exposure to wet floors.  Must be able to stand for extended periods of time. Must be able to lift up to 30 pounds frequently.
• Must be service and safety oriented.  Must possess a sense of awareness, timelines, urgency, humor, and common sense. Must be able to adapt to the isolation of park life.