Cooks are responsible for the preparation and cooking of food products accurately and with minimal waste. Duties of this position include learning and applying all specialized galley terminology, plating, menu items and procedures according to company standards. Cooks are expected to set up equipment, verify stock, and maintain a clean and sanitary work area while maintaining company sanitation standards. This position requires you to stand for up to 8 hours during a shift, be able to lift at least and/or move up to 50 pounds, and have full mobility of hands and arms while performing repetitive tasks. Cooks are also required to perform duties necessary for restaurant operations as assigned by acting supervisor, following governmental and company policies. The above is not an all-inclusive job description.