Cook III - Sixteen

Job Description

Job Description

Job Overview  

Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef’s expectation. Maintain and contribute to a positive work environment

Report to:  

Sous Chef and Executive Chef

Standard  Specifications:

Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. 

Qualifications:    

Essential :

1. High school diploma or equivalent vocational training certificate.

2. 2 years experience in culinary field

3. Ability to communicate in English with guest, co-workers and management to their understanding.

4. Previous experience for position as outlined in CBA for Group III position.

5. Ability to compute basic mathematical calculations. 

  Desirable: 

1. Culinary college degree

2.Food handling certificate

3. Sanitation Certificate.

4. Ability to communicate in multiple languages

Skills:

1. Ability to perform job functions with attention to detail, speed and accuracy.

2. Ability to prioritize, organize, delegate work and follow through with assigned tasks

3. Ability to be a clear thinker, remain calm and resolve problems using good judgment. 

4. Ability to work well under pressure of meeting production schedules and timelines of food displays.

5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.

6. Ability to work well with others in a team environment.

7. Contribute to the growth and success of the team.

8. Knowledge of meat temperatures.

9. Ability to butcher meat.

10. Ability and work pertaining station as outlined in the CBA under classification for Group III.

Essential Job Function:  

1. Ability to maintain a clean, neat and organized work environment 

2. Ability to follow recipes, to increase or decrease recipe as needed.

3. Good knife skills

4. Can season food properly

5. Can properly follow all processes that are in place

6. Can communicate with all internal customers efficiently. {Stewarding, service staff}

7. Can fill out all requisitions properly

8. Can follow all rules and regulations in employee hand book properly

9. Properly rotate product in walk in cooler.

10. Clean and maintain equipment properly

11. Maintain and strictly abide by state sanitation/health regulations and hotel requirements

12. Can organize and set up workstation fast and efficiently.

13. Rotate, label and date all food on station

14. Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.