Prep Cook-Boathouse

Prep Cook-Boathouse The Las Olas Company / Riverside Hotel Fort Lauderdale, FL Job Details Part-time $20 an hour 11 hours ago Benefits On-the-job training Qualifications Steam cooking Kitchen health and safety standards Grilling Food mixers Sautéing Hotel policy compliance Food heating Food service workstation cleanliness Kitchen knives Culinary Arts Blenders Proper food storage Food supply stocking Food preparation Oven and range use Food blending Clean workspace maintenance Hand tools Mise en place Kitchen stations Entry level Communication with kitchen staff Food slicers Full Job Description

POSITION

LINE

COOK III DEPARTMENT

CULINARY

REPORTS TO

SOUS

CHEF AND/OR CULINARY MANAGER IN TRAINING

(M.I.T.)

REQUIREMENTS

Culinary Degree, or equivalent on the job training (1+ years).

SUMMARY:

Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment. Includes the following. Other duties may be assigned

ESSENTIAL FUNCTIONS

Control quality and consistency of all food served Insure that station or relevant prep list is set in a timely manner Insure all supplies necessary for service are in appropriate supply before service Assist in controlling waste and cross utilizing Demonstrate knowledge of all food items produced by an assigned station Handle and store food properly and safely Produce all orders consistently, quickly, and in accordance with established quality standards Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc. Demonstrate knowledge of all basic cooking techniques: sauté, braise, poach, grill, fry, steam, etc. Dress in the full appropriate uniform at all times Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager Keep work area clean at all times Demonstrate respect for fellow associates, equipment, and customers Abide by all hotel policies and procedures Communicate with the supervisor after each shift change and ensure all tasks are complete Interact professionally and effectively with other line cooks to achieve team objectives Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description

EQUIPMENT USED

Mixers Slicers Blenders ovens ranges gas stoves

PHYSICAL REQUIREMENTS

Position:

Standing/walking Forward bend, squat, forward reach to retrieve items from cabinets Repetitive forward bend of head/neck Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves Carrying boxes/bags of food a distance of 10 feet Shoulder motions below 90 degrees shoulder flexion Gross grasp to hold tongs, spoons Repetitive elbow motion in mid-range for chopping Repetitive wrist motions through partial range for stirring and chopping

Forces:

boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.

pots of food:

25-50 lbs.

stirring food:

5-10 lbs. of force may be needed to stir thicker consistency foods such as

Potato Salad Repetitions:

Standing virtually all day (most standing is in one spot by stove)

Walking:

occasionally Lifting from dolly to refrigerator: 10-20 minutes 2 x day Forward flexion of head/neck: during all stirring and chopping Tasks Stirring, chopping: repetitive and very frequent

Environment:

Most of shift is spent standing in front of hot stoves or ovens

Sensory:

High abilities with touch, sight, hearing, smell, and taste