The Food Service Cook first and foremost is responsible for guest relations and satisfaction. He/She will perform all product cooking to specifications and standards. All duties are performed in a safe manner. When a guest enters the area or department, the first and most important responsibility becomes to acknowledge, greet, and engage that guest. Must be able to follow designated food production list. Must be able to perform designated food production list in a timely manner. Must be able to perform all cooking functions insuring that cross contamination never occurs. Must be able to perform all cooking functions safely. Must be able to perform closing duties which include working the walk-in coolers and freezers, sweeping, spraying and squeegee floors and leaving work space organized, paying special attention to proper order of product storage Ensure proper food safety and sanitation procedures are performed. Performs other duties as requested or required by management.