"General Cook (Floater)"

Prepares and cooks menu items according to proper preparation methods. Reads and follows standardized recipes, delegates production to the culinary team, and ensures food quality standards are met. Assists in catered functions, manages kitchen stock, instructs on equipment usage, and provides on-the-job training. Performs cooking techniques such as frying, grilling, and baking. Maintains a clean workspace, records food usage, follows sanitation standards, and complies with regulations. Communicates effectively and works cooperatively with diverse teams. Attends trainings and performs other duties as assigned. Requires lifting up to 50 lbs. and various physical activities.

Qualifications: High School Diploma or equivalent, proficiency in English, minimum four years of food preparation experience, some supervisory experience, and culinary skills. Must follow directions, have knife skills, basic math skills, and excellent communication. Preferred: Culinary Arts degree and ServSafe certification.