A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
Portion, prepare and assemble all hot and cold items, salads, hot and cold appetizers, and hot and cold desserts offered in the restaurant. Accomplishes all food preparation, cooking procedures and timing to ensure that all food products meet the specifications and quality standards of ownership, AHC and Hotel Rose.
ESSENTIAL FUNCTIONS
Prepares, produces, heats, cooks, and bakes a variety of foods including soups, entrees, meats, vegetables, or foods specified by AHC and Hotel Rose standards. Operates kitchen equipment such as, but not limited to, electric mixers, slicers, ovens, fryers, stove tops, tilt-skillets, tilt kettles, warmers, and coolers. Utilizes kitchenware such as, but not limited to, knives, spatulas, whisks, tongs, spoons, and ladles. Possesses good culinary skills and abilities. Ability to work swiftly and efficiently. Utilizes time well and stays productive throughout the entire shift Assists in the monitoring, reduction, and management of food waste. Knows each menu item, ingredients and allergens. Aware of groups and activities that are going on in the restaurant. Follow and maintain Health Department standards by filling out daily temp logs, rotate product first in, first out and maintain a clean, hygienic work space. Exceed guest satisfaction and looks for ways to provide the best possible service. Takes pride in their work. Understands all facets of job responsibilities and displays the skills necessary to complete tasks. Reports to work on time and rarely misses scheduled shifts. Follows the department attendance policy. Performs daily, weekly, and monthly deep cleaning of the facility, and all kitchen equipment such as counters, tables, ovens, refrigerators, freezers, mixers, and rolling racks. Participates in department meetings and communicates freely expressing ideas, opinions or views. Displays a positive, courteous and polite attitude, works well with others. Takes pride in their appearance and reports to work in complete uniform, wearing the proper shoes and socks professionally dressed and neatly groomed. Displays a sense of urgency and the ability to resolve guest concerns or department issues on their own. Knows where to recycle items for the department and consistently places them in the appropriate bins and recycling stations. Accomplishes all job duties while adhering to safety guidelines and practices. Immediately reports any unsafe act, accidents and/or injuries to the Chef.
DAILY RESPONSISIBILITIES
Sets up station to include all food items, preparation equipment, small wares, plate ware, food ingredients, garnishes and supply items needed for effective operation of the station. Follows the Station Prep List for station set up and stocking. Reports any problems or discrepancies to the Chef on a timely basis. Assists other kitchen personnel in food preparation, service execution, and side work as assigned by the Chef. Preps all food product according to the standards and procedures established for Char & Barrel. Correctly portions, plates and prepares all food up to Char & Barrel and Hotel Rose standards of quality, presentation and timing. Rotates and restocks all food items, condiments, plate ware, and small wares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of business. Correctly completes all station closing duties at the end of the shift. Assists kitchen personnel in accomplishing closing duties and kitchen cleanliness. Ensure trash/recyclables are taken out. Follow guest service standards. Actively work with all department staff, following all departmental rules. Any other additional responsibilities that may be asked by General Manager, Executive Chef, or Sous Chef.
QUALIFICATIONS
Minimum of 6 month's experience in a full service, fine dining, upscale, country club or casual dining restaurant required Experience with fresh products preferred To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
