Cook (Entry Level)

Cook

BASIC FUNCTION: The Cook is responsible for the preparation of food items and maintains sanitation and food safety standards per guidelines.

QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE

To perform this job successfully, an individual must be able to perform each of the essential duties and responsibilities satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Must have High School Diploma or High School Equivalency Diploma (HSED).

One year culinary training and/or education.

Knowledge of culinary departments.

Creative, innovative, and assertive personality.

Excellent communication skills.

Must be hands-on.

Must always present a hospitality mentality--warm and generous.

Must always ensure a teamwork environment.

ESSENTIAL FUNCTIONS:

Participates in the preparation and execution of food items for all food venues.

Monitors production and quality levels of all food products.

Monitors steward responsibility duties in support of cook responsibilities.

Inspects all refrigeration and dry storage for proper handling and rotation.

Observes cafeteria to insure proper quality at all times.

Assists receiving food requisitions checking for food products quality and amount.

Informs supervisor about the food requisitioning for upcoming functions.

Responsible for the care and cleanliness of kitchen equipment.

Reports irregularities and defects in equipment and machinery to supervisor.

Ensures the stations are clean and that all food items are properly covered and stored at the end of shift.

Ensures that banquet functions are properly broken down and reusable items are returned to the main kitchen and put on cafeteria shelf.

Maintains sanitation and safety standards

Performs other duties as reasonably requested by Management.

Source: Hospitality Online