Cook I

The Hotel at Auburn University & Dixon Conference Center; Auburn (AL); On-site; USD 26,000 - 34,000; Full time

Job summary

The Hotel at Auburn University & Dixon Conference Center is seeking a Cook I to plan, prep, set up, and provide quality service across all menu items from the outlet kitchen.

The role requires ability to work in a fast-paced environment with strong knife skills, basic math, and teamwork to ensure quality and efficiency in kitchen operations.

Qualifications

• High school diploma or equivalent is required.
• Ability to work in a fast-paced environment.
• Knowledge of operating kitchen equipment.
• Good knife skills and basic math.

Responsibilities

• Displays and presentations of all items designated by the sous chef for service.
• Complete mise-en-place to the satisfaction of the supervisor and or sous chef.
• Assist the Sous chef in guiding and maintaining a quality product.
• Rotate, label, and date all food on the station.
• Properly follow all processes that are in place.
• Communicate with all internal customers efficiently.
• Fill out all requisitions properly.
• Properly rotate the product in the walk-in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Organize and set up workstations fast and efficiently.
• Assist the Sous chef in guiding and maintaining a quality product.
• Follow the cleaning schedule.Complete requisitions, read recipes, and communicate with other employees.
• Performs other related duties as assigned.

Skills

Fast-paced

Basic math

Knife skills

Kitchen equipment knowledge

Multi-station flexibility

Prioritization

Team player

Education

High school diploma

Job description

Job Summary

Cook I will plan, prep, set up, and provide quality service in all areas of restaurant production, including, but not limited to, all menu items supplied by the outlet kitchen.

Job Summary

Cook I will plan, prep, set up, and provide quality service in all areas of restaurant production, including, but not limited to, all menu items supplied by the outlet kitchen.

Supervisory Responsibilities

• None

Duties & Responsibilities

• Displays and presentations of all items designated by the sous chef for service.
• Complete mise-en-place to the satisfaction of the supervisor and or sous chef.
• Assist the Sous chef in guiding and maintaining a quality product.
• Rotate, label, and date all food on the station.
• Properly follow all processes that are in place.
• Communicate with all internal customers efficiently.
• Fill out all requisitions properly.
• Properly rotate the product in the walk-in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Organize and set up workstations fast and efficiently.
• Assist the Sous chef in guiding and maintaining a quality product.
• Follow the cleaning schedule.Complete requisitions, read recipes, and communicate with other employees.
• Performs other related duties as assigned.

Required Skills & Abilities

• Ability to work in a fast-paced, intense work environment.
• Basic mathematical skills.
• Good knife skills.
• Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Ability to work any station in the kitchen and perform job functions with attention to detail, speed, and accuracy.
• Ability to prioritize, organize, delegate work, and follow through with multiple assigned tasks.
• Ability to work well with others in a team environment.

Education & Experience

• High school diploma or equivalent is required.

Physical Requirements

• Prolonged periods of walking, standing, and sitting.
• Must be able to lift up to 50 pounds at times.
• Must be able to tolerate heat and stress.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.