Dining Cook III

Job Description

Job Description

Position Purpose & Summary

Primary responsibility for station assigned; maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required.

Essential Functions

• Set up station and mise en place to Chefs specifications.
• Cooks food to order. Can cook burgers and meats to proper temperature with the utilization of cake testers/thermometers
• Set up, maintain, work and breakdown station and maintains area cleanliness throughout shift, cleans work area at shift end.
• Properly stores all mis en place at shift end. Can properly cook, cool, and label product.
• Submits production needs for following day by shift end.
• Communicates with chefs and production chef regarding daily production needs.
• Can maintain a proper rotation of mis en place for a station.
• Simple sauce and dressing knowledge. Proficient in making purees properly.
• Be proficient in breakfast, Pantry, & Barista stations.
• Follows exact recipes using scales when needed.

Additional Duties and Responsibilities

• Make Manager aware of guests' comments and complaints.
• Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook.
• Helps maintain a clean locker room area.
• Report to shift on time. Always clocks in and out from shifts/breaks.
• Comply with all policies and procedures for the Food and Beverage Department, and Garden of the Gods Resort and Club as directed in employee manual.
• Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by management.
• Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand.
• Practice of safe and sanitary work conditions and proper food storage.

Position Requirements

• Physical Requirements
  • Kneeling, bending, and standing, for extended periods.
  • Able to lift 50 pounds
  • Work in extreme heat and cold environments.
• Education, Experience, Skills
  • High School diploma or equivalent
  • Two years of food preparation experience
  • Culinary degree or equivalent

Marginal Functions

• Service Standards:
  • Eye contact should be made at a distance of no less than 10 feet from every guest.
  • A genuine smile should be offered at a distance of no less than 5 feet from every guest.
  • Employees should build rapport with guests during any conversation, if the guest responds to the initial statement with a conversational demeanor.
  • Guest last name is used effectively, but discreetly, as a signal of recognition as least once and not more than twice during any conversation with guests.
  • Before concluding conversations, the guest is verbally offered additional assistance with a statement relevant to the guest's individual needs.

Additional Licenses and/or Certifications Required

YES

NO

Valid Driver's License

X

CPR Certification

X

Food Protection Manager Certification

X

Food Handler Certification

X

Alcohol Server/Seller Certification

X

Position Analysis/Specifications

N/A

(Not Applicable)

OCCASIONAL

FREQUENTLY

Sitting

X

Standing

X

Walking

X

Bending Over

X

Crawling

X

Reaching

X

Crouching

X

Kneeling

X

Balancing

X

Pushing / Pulling

X

Lifting / Carrying:

10 lbs. or less

X

11 to 25 lbs.

X

26 to 50 lbs.

X

51 to 70 lbs.

X

Manual Dexterity

X

Fine Motor Skills

X

Gross Motor Skills

X

Eye / Hand Coordination

X

Near Vision

Far Vision

Color Recognition

X

Hearing

ENVIRONMENTAL FACTORS