Cook I

Cook I

The Cook I, under the direction of the General Manager, is responsible for preparing and cooking all food products, including soups, sauces, hot entrees, pasta, and vegetables, in a timely fashion in quantities as business volume dictates. The position assists in preparing and cooking for banquets, employee meals, and other special functions, including food products for the buffet and the upkeep of the buffet. The position is responsible for providing attentive, cheerful, courteous, professional customer service to all customers, internal and external, striving to always exceed their expectations.

Essential functions include maintaining consistent and attractive product presentation through portion control, fresh and attractive garnishes, and strict adherence to recipe standards. Consult with management on the daily prep list and on all prep work to be done for the day and the following shift. Clean and restock workstation for the following shift. Prepare food items such as making cocktail sauce, tartar sauce, horseradish sauce, cutting lemons, etc. Take temperatures each hour and logs information at the end of the shift. Work closely with the other Cooks to let them know when food products are getting low on the buffet. Cook, fill, and refill food products and keeps buffet neat and clean. Carve a variety of roasted meat each night on the buffet. Maintain a clean and appetizing buffet and ensures food is fresh. Monitor temperatures and notifies management of issues. Demonstrate safety, security, and hospitality. Check all backups for food already in use on the buffet. Check temperature and water content levels on all food-holding equipment in use. Inform management frequently on the status of assigned prep work. Date, label, and store all products in an efficient and sanitary manner. Keep and maintain a high level of cleanliness and sanitation with equipment and workstation throughout the shift. Responsible for daily preparations of all meals.

Additional responsibilities include maintaining safe food handling procedures while adhering to recipe standards. Operates a point-of-sale (POS) system. Rotate food products in walk-ins and workstations. Attend all mandatory training and meetings. All other job-related duties as assigned.

Contacts include immediate peers, peers in other departments, immediate supervisor/manager, managers in other departments, customers, and outside vendors/service providers.

Physical requirements include heavy lifting of 100 pounds with team or dual lifting and frequent lifting/carrying up to 50 pounds. Physical factors include constant standing, walking, pushing/pulling, use of hearing, smell near/midrange/far vision, depth perception, color/field of vision; frequent carrying/lifting, stooping, reaching, manual handling, typing and bending; occasional sitting, climbing, kneeling and crawling. Working conditions include constant exposure to noise and air quality; frequent exposure to extreme heat/cold and dimly lit conditions; occasional exposure to weather, wet/humidity, and vibration. Potential hazards include constant exposure to moving mechanical parts, electric shock, chemicals, computer use, and equipment; occasional exposure to highly exposed places and insecticides/pesticides.

Requirements include a high school diploma or equivalent preferred. Experience with previous food and beverage preparation in a high-volume operation is preferred. Basic math skills are required. Must be able to communicate effectively both orally and in writing. Sanitation Certificate is required within 6 months of hire; training will be provided. Must be able to establish and maintain an effective working relationship with supervisory personnel, coworkers, and the general public. Must be neat in appearance, must be friendly and polite. Must have a positive attitude and be a team player. Must be flexible and available to work various shifts, including nights, weekends, and holidays. Must be able to work extended hours when needed. Native American preferred.