Responsible for the preparation of all foods during an assigned shift, in accordance with company specifications and standards
Directly supervises line cooks on a daily basis. Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws. Responsibilities include training associates, planning, assigning, and directing work, addressing complaints and resolving problems.
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.
EDUCATION and/or EXPERIENCE:
High School Diploma or GED and One to two years experience as a cook’s apprentice in a large, full service hotel or restaurant preferred.
Ability to read and interpret documents such as safety rules, operating and maintenance instruction, and procedure manuals. Ability to write routine reports and correspondence.
The physical demands described here are representative of those that must be met by an Associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.