Communication Skills, Cook Dishes, Food Production, Food Safety, Ingredient Preparation, Inventory Management, Lift/Move 40 Pounds, Multitasking, Physical Demands, Production Control, Quality Metrics, Regulations, Safety Compliance, Sanitation, Shipping/Receiving, Team Player
Responsibilities and Duties:
Prepare and cook menu items according to standardized recipes, portion sizes, and quality standards.
- Set up, operate, and maintain assigned kitchen stations (grill, sauté, pantry, oven, etc.).
- Monitor food production to ensure timeliness, consistency, and presentation quality.
- Follow proper food handling, storage, and sanitation procedures in compliance with health and safety regulations.
- Assist in the preparation of ingredients such as chopping, marinating, measuring, and portioning.
- Maintain cleanliness and organization of the workstation, equipment, and kitchen areas.
- Assist in inventory control, including receiving, rotating, and storing ingredients.
- Communicate effectively with kitchen staff to ensure smooth workflow and service.
- Train or guide Cook I and other junior kitchen staff as needed.
- Report equipment malfunctions or supply shortages to supervisors.
Qualifications:
High school diploma or equivalent (preferred).
- 2-3 years of professional cooking experience or equivalent culinary training.
- Knowledge of various cooking techniques, kitchen equipment, and food production methods.
- Ability to follow recipes and production guidelines accurately.
- Strong understanding of food safety and sanitation standards.
- Ability to work in a fast-paced environment and manage multiple tasks.
- Good communication and teamwork skills
Physical requirements:
- Ability to stand for extended periods.
- Ability to lift up to 40 lbs.
- Ability to work in hot, cold, and fast-paced environments
Work Environment:
- Commercial kitchen setting.
- Evening, weekend, and holiday shifts may be required based on operational needs.
C
Callaway Gardens Resort Inc