Cook II

POSITION: Line Cook II

DEPARTMENT: Kitchen

REPORTS TO: Chef and Lead Cook

DEPARTMENT HEAD: Executive Chef

POSITION SUMMARY:

To perform all positions on the hot line and pantry, also responsible for daily sauce productions.

EDUCATION AND TRAINING REQUIRED:

High school diploma or general education degree (GED); or one to three years related experience and/or training; or equivalent combination and experience.

POSITION QUALIFICATIONS: (requirements are representative of minimum levels of knowledge, skills and/or abilities).

Ability to satisfactorily communicate (verbal and written) in English with guests, co-workers, and management.

Ability to read and comprehend detailed instructions, short correspondence and memos.

Ability to apply common sense understanding to carry out detailed written or oral instructions.

PHYSICAL REQUIREMENTS:

While performing the duties of this job, the employee is regularly required to stand, walk, talk or hear, taste and smell. The employee frequently is required to use hands to finger, handle or feel objects, tools or controls and reach with hands and arms. The employee is occasionally required to sit. Shall be able to exert 20-50 pounds of for occasionally and/or 10-25 pounds of force frequently and/or greater than negligible up to 10 pounds of force constantly to move objects.

EQUIPMENT TO BE USED AND OPERATED: Telephone, various knives, oven, kitchen utensils, broilers, fryers, frills, steamers, mixer, slicer, Buffalo chopper.

WORKING CONDITIONS: Subject to outdoor weather conditions, extreme heat or cold (not weather related), exposure to hot grease, steam and handling of raw food products.

ESSENTIAL JOB FUNCTIONS:

Bakes, roasts, broils and steams meat, fish, vegetables and other foods. Adds seasoning to foods during mixing and cooking according to personal judgment and experience. Observes and tests food being cooked by tasting, smelling and piercing with fork to determine that it is cooked. Carves meat, portions food on serving plates, adds gravy and sauces and garnishes servings.

MENTAL/EMOTIONAL REQUIREMENTS:

Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner.

SAFETY RESPONSIBILITIES:

Must learn and comply with all Hotel safety rules, must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to safe procedure to be used for any job function.

ADDITIONAL REQUIREMENTS:

Employees must fulfill their performance standards of this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees.

This job description is intended to describe the general nature and work responsibilities of the position. This job description and the duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel officials.


The job responsibilities of this position may include cross-training in other functions or positions to ensure satisfactory operation of the department or work area.