Cook I

The Cook I prepares a variety of food items. This position is also responsible for the cleanliness of the kitchen area.

Essential Duties:

• Entry level line-cook position (pantry, deep fryer stations).
• Must be able to execute basic knife skills, holding the knife correctly, executing the basic cuts (mince, dicing in different sizes and julienne)
• Maintain a clean and orderly work station, at all times, including peak periods.
• Maintain the quality and consistency of the food at The Lodge standards, at all times, including peak periods.
• Create prep list for the following meal period at the end of service.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The successful candidate will have a one year certificate from college or technical school; or two years related experience and/or training in the food and beverage industry; or equivalent combination of education and experience.