Cook

Description:

JOB TITLE

Cook

DEPARTMENT

Kitchen

REPORTS TO

Executive Chef/Kitchen Supervisor

FLSA STATUS

Non-Exempt

PREPARED BY

Human Resources

EFFECTIVE DATE

June 11, 2016

SUMMARY:

Assist the Executive Chef and Kitchen Supervisor with all aspects of food preparation, production, and kitchen operations. Ensure high standards of food quality, sanitation, safety, and efficiency while supporting banquet functions and daily kitchen operations.

Requirements:

DUTIES AND RESPONSIBILITIES

Management reserves the right to assign or reassign duties and responsibilities at any time to accommodate business needs, reasonable accommodations, or other operational requirements. Monitor food and product inventory levels and notify the Executive Chef when supplies need to be reordered. Ensure proper food rotation during storage and deliveries using the "Use First" labeling system. Prepare a variety of menu items utilizing culinary skills, creativity, and attention to food quality and freshness. Follow proper food storage procedures, including rotation, covering, and labeling of all products. Replace food containers and properly store food items at the end of each shift. Maintain high standards of food quality, portion control, and plate presentation. Keep work areas clean, organized, and safe at all times. Follow all sanitation, health, and safety regulations and procedures. Maintain a red sanitation bucket with the proper sanitizer solution at the workstation throughout each shift. Skillfully operate kitchen equipment, hand tools, and machinery while accurately measuring, cutting, preparing, and handling food products. Promote safe work practices and maintain a safe working environment at all times. Read and interpret Banquet Event Orders (BEOs). Assist with banquet food preparation, cooking, plating, and service as needed. Assist with kitchen deep-cleaning projects during downtime. Wash dishes and support overall kitchen cleanliness when necessary. Perform all other duties as assigned by management.

QUALIFICATIONS

One to two years of related experience or equivalent combination of education and experience. Commitment to excellence and maintaining high standards. Ability to manage priorities and workflow effectively. Flexible and adaptable in a fast-paced environment with changing priorities. Ability to work independently and as part of a team. Proven ability to manage multiple tasks and meet deadlines. Creative, flexible, and innovative team player. Ability to perform the physical labor required for the position. Ability to read, understand, and follow recipes and directions. Must meet legal age requirements for the position.

EDUCATION

High school diploma or equivalent (GED).

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform these functions. Ability to lift up to 25 pounds. Ability to stand and walk for extended periods of time. Ability to perform repetitive movements and physical kitchen duties. Ability to work efficiently in a fast-paced environment.

LANGUAGE SKILLS

Ability to communicate effectively with guests, management, and coworkers. Ability to read and understand recipes, instructions, and workplace communications.

CERTIFICATES & LICENSES

Valid Food Handler Certificate required.

WORK ENVIRONMENT

While performing these duties, the employee may be exposed to inclement temperature conditions.

GROOMING & UNIFORM

Employees must maintain a professional appearance and wear the designated uniform at all times during scheduled work hours. Hair must be clean and well-maintained at all times. All culinary personnel with shoulder-length hair or longer must keep their hair pulled back and away from the face. Extreme hair dyeing or bleaching is not permitted. Fingernails must be clean and neatly trimmed at all times. Antiperspirant or deodorant must be worn appropriately. Offensive tattoos or body markings visible to guests or the public are not permitted. Name tags must be worn at all times unless department-specific policies state otherwise.

Disclaimer:

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Management reserves the right to modify, add, or remove job duties and responsibilities as business needs require.

Pay:

$22 an hour