AM And PM Cook
February 20, 2026
AM And PM Cook
Position: Cook I
Reports To: Executive Chef
Department: Kitchen
FLSA Designation: Non Exempt
POSITION SUMMARY
Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in different kitchen stations.
ESSENTIAL DUTIES AND RESPONSIBILITIES – Include the following. Other duties may be assigned.
- Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal for cooking, in preparation of all menu items
- Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health Department regulations
- Prepares daily requisitions for supplies and food items for production
- Reads and employs math skills to follow recipes
- Supportive Functions – In addition to performance of essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based on the particular requirements of the company.
- Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor
- Keeps floors dry and clean to avoid slip/fall accidents
- Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills
PHYSICAL REQUIREMENTS
Frequency Key: Rare – up to 1 hour, Occasional – 1-3 hours, Frequent – 3-6 hours, Constant – 6-8 hours
Physical Activity Frequency
Sitting Rare
Walking Frequent
Climbing stairs Occasional
Crouching/bending/stooping Occasional
Reaching Occasional
Grasping Frequent
Pushing/pulling Occasional
Near Vision Constant
Far Vision Frequent
Hearing Constant
Talking Constant
Smell Constant
Taste Constant
Lifting/carrying (# lbs) Frequent – up to 50+ lbs
Travel Rare
OTHER DUTIES
Demonstrate working knowledge of the service standards.
Regular attendance in conformance with the standards, which may be established by Camden On The Lake Resort & H. Toads from time to time, is essential to the successful performance of this position.
SAFETY REQUIREMENTS
Personal Protective Equipment (PPE) may be required while performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.
ORGANIZATIONAL RELATIONSHIPS
Positions directly reporting to this position (titles): NONE
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
- Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods
- Good working knowledge of accepted standards of sanitation
- Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
- Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicate with other team members
- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule
- Ability to stand and to work continuously in confined spaces
- Ability to perform duties within extreme temperature ranges
QUALIFICATION STANDARDS
EDUCATION
Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma or equivalent required. Culinary or Apprenticeship program preferred.
EXPERIENCE
Five or more years cooking experience required. Prior hotel and restaurant cooking experience preferred.
LICENSES OR CERTIFICATES
Ability to obtain any government required licenses or certificates.
GROOMING/UNIFORMS
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as part of the orientation process.
OTHER
Additional language ability is strongly preferred.
Notice:
The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must be projected at all times.
- Listing ID: 12206