Cook II $1000 Signing Bonus

General Summary
The ability to perform the day-to-day operations of the Cook position to prepare high volume of food for buffet, hot hors d’oeuvres, appetizers, side dishes and hot entrees and other hot dishes according to the menu recipes.

Essential Duties and Responsibilities

• Prepare all food items according to standard recipes or as otherwise specified by supervisor to ensure consistency of product to the guest.
• Check and control the proper storage of all products, checking on portion control to maintain quality products.
• Monitor and keep all refrigeration, storage and equipment in clean, working condition.
• Visually inspect, select and use only the freshest fruits, vegetables, meats and food products of the highest standard in preparation of all menu items. Read and employ math skills to follow standard recipes and menu specifications.
• Clean as you go, keep your work station neat and orderly and perform general cleaning tasks using standard hotel cleaning products as assigned to adhere to standards.
• Perform any other duties as assigned by management.
• Provide outstanding guest service to all internal and external guests

Job Specifications – Qualifications

• Minimum of three to six months previous cooking experience in a high volume kitchen and/or line cooking required.
• Minimum of three to six months previous experience in a food and beverage kitchen with prior experience selecting products and ensuring their proper storage.
• Ability to read, write, speak and understand the English language in order to follow standard recipes and communicate with other employees.
• Ability to comprehend and follow written and/or verbal instructions from supervisor or other member of management.
• Ability to listen effectively, speak and write English clearly to ascertain and document important information.
• Be familiar with and have the ability to operate all kitchen equipment in a safe manner.
• Sufficient dexterity of hands in order to utilize cutlery in a safe and efficient manner.
• Actively participates in the production of food items to assigned outlet and any items deemed necessary by management.
• Ability to identify food product as well as fresh herbs by sight and know the proper storage areas for such product.
• Working knowledge of County and State standards for food service sanitation.
• Ability to organize and prioritize work and meet deadlines.
• Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products/inventory.
• Ability to count, as well as basic mathematical skills in order to maintain proper inventories and utilize standard recipes and menu specifications.
• Adhere to established controlled procedures for food cost and quality purposes.
• Ability to sign name and list hours of work in military time on time sheets and break sheets.
• Ability to communicate clearly with supervisors and co-workers throughout the shift.
• Ability to remember, recite and promote the variety of menu items and standard food recipes.
• Ability to follow Chef’s Department Safety Rules.
• Ability to adhere to the quality standards.
• Ability to work and interact with service staff in a high pressure environment and be able to do so in a courteous and professional manner.
• Ability to perform job functions at an acceptable level of competency and according to standards prescribed by management commensurate to job classifications.
• To be familiar with and have the ability to operate kitchen equipment in a safe manner to include:
  Steam Jacketed Kettles Alto Shams Ovens
  Steam Table Combi Ovens Braisers
  Slicer Rotary Oven Broilers
  Vertical Cutting Machine Mixer Robo Coupe
• Must be able to obtain and maintain all cards required by the company.
• Must be able to verify right to work in the U.S.
  
  Working Conditions – Physical Requirements
• Regularly walk, bend, stand or stoop.
• Ability to stand 90% of the shift.
• Ability to grasp, bend, lift and carry.
• Frequently lift, carry, push, pull or otherwise move objects weighing up to 50 lbs.
• Ability to lift 50 lbs. up to 4 feet several times per shift.
• Ability to move or push goods of up to 300 lbs. utilizing a food warmer, rolling rack, four decker, hand truck, pallet jack or other device.
• Use tools or equipment requiring a high degree of dexterity.
• Walk, stand, or crouch on narrow, slippery or erratically moving surfaces.
• Work for sustained periods of time maintaining concentrated attention to detail.
• Need to distinguish between shades of color.
• Ability to work in unfavorable conditions which can occasionally be hot, cold, noisy and wet.
  
  Required Work Cards
• Health
  
  Disclaimer
  The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Job duties to be performed with or without reasonable accommodations