Cook II - Floater

Cook II - Floater

The Cook II Floater prepares fresh ingredients with Chef's direction including slicing, marinating, boning, and other basic preparation techniques. The Cook II must adhere to health codes required for working with food, maintaining food quality standards, and a clean and organized environment. From scratch principles and food safety techniques are key elements of this position. Flexibility to provide aid in a variety of areas of the kitchen is a key aspect of this position.

Reporting to the General Manager of Bon Appetit, the Cook II - Floater performs the following essential duties and responsibilities:

• Review daily menu assignments with the Chef and prepare ingredients per direction. Assignments will change daily based on business needs.
• Ensure preparation is completed. Communicate with Chef on recipes and portions.
• Batch cook during the course of the meal based upon demand. Ensure food is presented and garnished appropriately.
• Ensure ingredients are covered, labeled, and properly stored. Verify that all entrees are prepared to the proper temperatures.
• Assist with catering preparation as needed.
• Cross train on cold and hot food stations.
• Diligently maintain a clean and sanitary workspace during the course of the meal and while preparing food. Sanitize workstation upon the conclusion of the shift.
• Setup and maintain station during meal service. Breakdown and clean station at conclusion of meal service.
• Responsible for weekly deep cleaning of work stations, including hoods, stoves and ovens.
• Follow proper food preparation and sanitation directives as established by Health Department. Comply with internal policies and procedures as they apply to food, sanitation, and safety within the Dining Hall. This includes but is not limited to keeping work area clean, properly/safely using equipment, keeping floor free of food/liquid that may be potential safety hazard, and adhering to the agreed work schedule.
• Other duties may be assigned as appropriate. This includes daily, weekly, or monthly cleaning and cross training as time permits.

Regular attendance is considered an essential job function; the inability to meet attendance requirements may preclude the employee from retaining employment.

The successful candidate will also be able to perform the following essential functions:

• Take and follow directions.
• Work cooperatively with others.
• Receive and respond appropriately to constructive criticism.
• Display a positive attitude.
• Balance multiple tasks and priorities.
• Perform other essential duties and tasks specific to the position.

Education: Any combination of education, training and/or experience equivalent to high school diploma or GED that provides the required knowledge, skills, and ability.

Experience: Minimum of two years' experience in high-volume line cooking or production cooking in a full-service dining establishment or food service establishment with emphasis on a specialty cuisine menu production preferred.

Certification: A California Food Handlers Card is required.

Other: Must be able to stand, walk, bend, climb, push, pull, stop, twist, stretch, squat, reach, and lift up to 50 pounds from floor to waist level without assistance, and must be able to work on feet for prolonged periods of time. Must be able to satisfactorily complete a post-offer functional physical agility test.