Centro Sauté Cook - Metropolitan at the 9 Hotel

Job Title Centro Sauté Cook Department Food & Beverage Division Culinary Reports to Executive Chef & Sous Chef FLSA Status Non-Exempt Summary Responsible for completing food preparation and performing basic kitchen responsibilities to ensure the smooth operation of the restaurant. Other duties may be assigned. Duties and Responsibilities Read and prepare menu items as ordered by customers according to portion control and quality standards of the menu. Follow specific recipes and instructions to prepare menu items using basic kitchen equipment and utensils. Prepare food items according to recipes, instructions, and customer orders and follow food handling and safety requirements. Retrieve ingredients from appropriate areas by lifting and carrying to the food preparation area. Communicate shortage of menu items to kitchen manager. Store incoming food shipments properly in storeroom and maintain it in a neat, orderly manner while ensuring all food items are stored at the appropriate temperature. Place dishes in dishwasher and clean dishes in pot and pan sink as needed. Stock dishes, glassware, and silverware as needed. Always maintain a neat and orderly work area. Sweep and mop the kitchen floor at the end of each day. Complete opening and closing duties in accordance with approved procedures. Report any health and/or safety concerns/violations immediately to management. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of knowledge, skill set, and ability. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Language Ability Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Math Ability Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret graphs. Reasoning Ability Ability to apply common sense understanding to conduct written or oral instructions. Ability to handle challenges involving concrete variables in standardized situations. Computer Skills Capability of learning or knowing how to use internet software programs that pertain to role. Education/Experience High school diploma or general education degree (GED); and less than one-year related experience or training; or equivalent combination of education and experience. Certificates and Licenses ServSafe Knowledge, Skills, and Abilities Time management skills Ethical conduct Reliability Team oriented Physical Demands While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach using arms, speak, listen, taste and smell. The employee is also occasionally required to climb and use balance. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, ability to adjust focus, and ability to see color. Work Environment While performing the duties of this job, the employee is occasionally exposed to wet or humid conditions (non-weather), toxic or caustic chemicals, outdoor weather conditions, extreme cold (non-weather), and extreme heat (non-weather). The noise level in the work environment is usually moderate. #J-18808-Ljbffr Geis Companies