Cook

Cobb-Marietta Coliseum a nd Exhibit; Atlanta (GA); On-site; USD 21,000 - 30,000; Full time

Job summary

The Cobb-Galleria / Cobb Energy Centres is seeking a skilled Cook for the Kitchen department to prepare high quality menu items and support daily operations. You will work under the Executive Chef, Sous Chef and Banquet Chef to maintain standards and help control costs.

Responsibilities include following recipes, organizing your area, reducing waste, and ensuring sanitation. Flexibility with schedules and a positive team attitude are essential for this role.

Qualifications

• High school degree or equivalent preferred.
• Technical training and/or experience in high quality food service.
• Ability to read and follow written and oral directions.
• Ability to stand and walk for up to 8 hours.
• Knowledge of proper and safe operation of kitchen equipment.
• Ability to lift/push/pull/carry up to 50 lbs.

Responsibilities

• Prepare food in accordance with recipes and cooking standards.
• Assist in set up and organization of assigned work area.
• Maintain high quality food items per guest requests and standards.
• Prepare and maintain items for daily output.
• Reduce waste and product loss by proper rotation and storage.
• Inspect equipment and report repairs.
• Adhere to sanitation and food handling safety requirements.
• Respond promptly to guest and staff requests.
• Advance knowledge of cooking techniques and equipment.
• Work irregular schedules and duties as assigned.
• Present a positive image of Cobb Galleria /Cobb Energy Centres.
• Keep supervisor informed of issues requiring management attention.
• Follow safety and security procedures.

Skills

Reading and following directions

Stand/walk for 8 hours

Knowledge of kitchen equipment safety

Education

High school degree or equivalent

Job description

Description

Department or Section: Kitchen

Position Classification: Cook

General Description: Responsible for preparing and maintaining high quality standards for all food prepared for customers. Reports to the Executive Chef, Sous Chef and Banquet Chef.

Typical Work Routine Includes But Not Limited To:

• Prepare food in accordance with recipes and cooking standards.
• Assist in the set up and organization of assigned work area.
• Maintain consistent high quality food items, in accordance with guest requests and established standards.
• Prepare and maintain all items necessary for daily output.
• Reduce waste and product loss by properly rotating food inventory, proper food storage both before and after use, proper chilling or heating methods. Report all food loss as directed.
• Inspect all equipment for proper working condition. Report all needed repairs supervisor/Exec Chef.
• Must adhere to all sanitation and food handling safety requirements.
• Respond in a prompt and courteous manner to all guest and staff requests.
• Continue to advance professional knowledge of cooking and production techniques, standards and methods. Stay up to date regarding new products and equipment which may enhance service standards or cost controls.
• Position may require irregular work schedules at various times and the performance of work assignments, which may not be directly related to job specifications.
• Ability to organize, lead and direct activities of others.
• Such other duties, functions, special projects and responsibilities as assigned.
• At all times present a positive image of Cobb Galleria /Cobb Energy Centres to customers, vendors and tenants.
• Keep the supervisor promptly and fully informed of any issues which require management attention.
• Work in accordance with all safety and security procedures/protocols.

Requirements

Minimum Qualifications:

• High school degree or equivalent preferred.
• Technical training and/or experience in high quality food service.
• Ability to read and follow written and oral directions.
• Ability to stand and walk for up to 8 hours.
• Knowledge of proper and safe operation of kitchen equipment.
• Ability to lift/push/pull/carry up to 50 lbs.