JOB SUMMARY:

The Cook is primarily responsible for preparing and cooking food items to ensure the highest quality and consistency at the Gridiron Gastropub, a subsidiary of the publicly traded Hall of Fame Resort & Entertainment Company (NASDAQ: HOFV, HOFVW.)

REQUIRED KNOWLEDGE, SKILLS, & DESIRED QUALIFICATIONS:

• Minimum of High School Diploma or GED.
• Minimum of 2 years’ restaurant experience, preferably within a kitchen.
• Excellent interpersonal, negotiation, and conflict resolution skills.
• Exceptional verbal and written communication skills.
• Ability to work a flexible schedule (nights, weekends & holidays as necessary) is required.
• Must be a flexible and reliable team player, both within own department and entire organization.
• Ability to work independently while maintaining a high level of performance, working quickly without compromising quality.
• Must have the ability to demonstrate uncompromised judgment and discretion regarding confidential matters while maintaining confidentiality.
• Reliable transportation to and from Hall of Fame Village

PHYSICAL REQUIREMENTS FOR POSITION:

• The ability to lift up to 50 pounds regularly.
• The ability to work in various Ohio weather conditions, inside and outside.
• The ability to move safely over uneven terrain, steps, or in construction zones.
• The ability to see and respond to hazardous situations.
• The ability to sit, stand, squat, and walk for periods of time as required for the position.
• Must be able to hear, see, and speak.
• Ability to comprehend instructions and retain information.
• Must have manual dexterity necessary to complete all job duties.
• Must be available to work in Canton, Ohio.

• Prepare and cook menu items according to standardized recipes and specifications, ensuring consistency and quality in every dish.
• Manage a specific station in the kitchen, ensuring all ingredients are prepped, stocked, and ready for service. Maintain cleanliness and organization of the work area.
• Monitor food quality throughout the preparation and cooking process, making adjustments as necessary to meet established standards. Taste food before serving to ensure proper flavor and presentation.
• Adhere to all health, safety, and sanitation regulations, including proper handling and storage of food, maintaining clean workstations, and following protocols for temperature control and food safety.
• Work closely with other kitchen staff, including sous chefs and kitchen assistants, to coordinate meal preparation and ensure timely service. Communicate effectively to ensure smooth kitchen operations.
• Assist with receiving, inspecting, and storing food supplies and ingredients. Monitor inventory levels and notify the kitchen manager of any shortages or issues.
• Operate and maintain kitchen equipment, such as grills, fryers, ovens, and knives, ensuring they are clean, in good working order, and used safely.
• Contribute to menu planning and development by providing feedback on current dishes and suggesting new recipes or techniques.
• Minimize food waste by using proper portioning techniques, storing leftovers appropriately, and repurposing ingredients when possible.
• Assist in training and mentoring junior kitchen staff, sharing knowledge of cooking techniques, safety protocols, and kitchen procedures.
• Provide superior guest service to visitors, guests, clients, vendors, and staff.
• All other duties as assigned.