Cook 2

Cook II

The Cook II position works at Menyikish Grill with made-to-order responsibilities, works in the Saucier station, and is responsible for taking inventory. The Cook II safely prepares food items while following menu specifications and standard recipes in a prompt, consistent, and accurate manner.

Responsibilities include:

• Prepares meals at Menyikish Grill based on established specifications and number of guests being served.
• Responsible for taking inventory and ensuring that par levels are maintained.
• Estimates food consumption and requisitions or procures the correct food(s) from storage.
• Regulates temperature of ovens, broilers, grills and roasters.
• Seasons and cooks food according to specifications.
• Washes, peels, cuts and de-seeds fruits and vegetables to prepare them for consumption.
• Weighs, measures and mixes ingredients according to specifications using various kitchen utensils and equipment.
• Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Grills, deep fries, bakes, broils, and sautés raw and prepped foods.
• Will fill in as Cook I when necessary for business operations.
• Maintains knowledge of current marketing promotions and/or special events.
• Maintains knowledge of flavoring and seasoning.
• Responsible for the preparation of hot and cold food items.
• Checks prep list, inventory on hand against projected needs to determine production.
• Prepares and cooks food orders, including meat, fish, poultry and related items according to prescribed menus or recipes in a prompt and accurate manner.
• Observes and tests food being cooked by taste, aroma and temperature using a thermometer to determine that food is cooked properly.
• Maintains high standards of quality and appearance for all food prepared and served.
• Understands and maintains consistency of product and quality assurance.
• Ensures proper storage of product by checking storeroom, walk-ins, freezer and other areas to ensure maximum product shelf life is maintained.
• Checks recipes for specific storage procedures and requirements.
• Ensures all food items are properly covered, dated, and rotated to obtain proper quality control.
• Checks par levels to determine variety and quantity of food products required per shift as well as the setup for the following shift.
• Stocks and maintains proper inventory level of food supplies, ingredients, and other consumables on the menus.
• Always understands and practices food safety and sanitation procedures.
• Ensures that a clean, safe, hazard-free work environment is maintained.
• Complies with company and departmental policies and standard operating procedures, and applicable governmental laws and regulations.
• Maintains and operates kitchen equipment properly.
• Sets up and restocks kitchen as needed.
• Breaks down, cleans, sanitizes and reassembles all food preparation equipment after each use.
• At the end of each shift, cleans flat top/stove/broiler, sweeps, mops, and throws away trash.
• Exhibits competency with knife handling skills, executing accuracy at an accelerated pace.
• Communicates needs when product levels are low, so new products can be ordered by management.
• Attends and supports all required trainings and informational sessions.
• Assists fellow Team Members as needed to ensure successful operational flow.
• Exhibits high level service standards through all internal and external guest interactions.

Skills/Abilities include:

• Must be able to make soups, dressings, stocks, and sauces according to receipt for Café 54 and Menyikish.
• Must be able to differentiate between cuts of meats.
• Ability to identify pan and knife types.
• Demonstrated proficiency in using kitchen equipment.
• Reading and math skills for recipes and measurement.
• Ability to stand on a hard surface for entire shift.
• Ability to tolerate areas with extreme hot and cold temperatures.
• Ability to apply commonsense understanding to carry out a variety of instructions.
• Must possess effective communication and organizational skills.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.

Qualifications/Education/Experience include:

• 18 years of age or older.
• High school diploma or GED equivalent.
• Formal culinary training is preferred.
• Six months of experience as a Cook in a high-volume environment.
• Working knowledge of weights, measures, and various cooking techniques.
• Bi-lingual in Spanish is preferred.
• Must have and maintain a valid Food Handler Certification.
• Must be able and willing to work all shifts, weekends, and holidays.
• Must apply for, receive, and maintain a Gaming License from the Augustine Gaming Commission.
• Must successfully pass a drug screening test.
• Must be able to successfully pass applicable auditions or skill testing.

Physical Demands/Work Environment include:

• Clear vision (close, distant, peripheral, and depth perception) is needed.
• Regularly required to talk, hear, sit and use hands to manipulate, handle, or feel.
• Frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.
• Will regularly lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.