COOK 2

Kitchen AssistantTo assist the Chef and Sous Chef in the daily planning and production of all meals served from the kitchen.To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Basic cooking skills & techniques in all existing kitchen stations: Salads, Desserts, Broiler/Grill, Sauce/Sauté, Fryer and VegetablesBasic overview of all kitchen stationsAdvanced overview of a single stationAdvanced verbal and written communication skills such as describing daily specials, writing prep listGood knowledge of Meat and Fish cooking temperature and stages of donenessBasic knowledge of large volume food preparationBasic knowledge of Cakes & Individual PastriesBasic knowledge of Garde Manger plate & platter presentation, Fruits and Vegetables carvingsMust know how to clean, fillet, marinate and properly store most FishesMust know how to clean, bone, tie, portion, marinate and store most prime cut meat & poultryGood food portioning skillsBasic knowledge of American regional cookingSome knowledge of international cooking techniques and basic recipesBasic recipe knowledge in Meats, Fish, Vegetables, Fruits, Stocks & Sauce preparationsBasic food purchasing & receiving knowledge. Must know how to read an invoice & to write a requisitionBasic knowledge of accounting procedures such as inventories, recipe and menu costingBe able to understand Point of Sale system & apply the techniqueSome leadership knowledgeBasic knowledge of kitchen cleaning chemicalsBasic kitchen organizational skillsEnforce the O.R.C Standards for quality, presentation and consistencyHelp plan and organize daily productionThree years (Hands-on) experience as an Apprentice or Cook 3 in a la carte Continental RestaurantMust be able to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.Basic knowledge in solids and liquids measurement unitsMust be able to convert units of measuresMust be able to add, subtract, multiply and divideBasic Food costing knowledgeMust be able to work under pressure and still remain calmMust be able to maintain physical and verbal composure during crisis timesMust be able to respond efficiently and adequately during an emergencyAmerican Culinary Federation certified Cook/CulinarianState Food Handler CertificationKnowledge of C.P.R or First AidThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sample physical requirements might include:Must be able to carry up to 50 poundsMust be able to stand for long periods of time with minimum walkingMust be able to hand lift up to 20 pounds on regular basisMust be able to work in confined spaces on regular basisMust be able to reach, grab and lift objects over shoulder heightMust be able to squat and kneel down on regular basisMust be able to bend & twist upper body to reach up, down or side-ways on regular basisMust be able to maintain a fast walking pace and hand movement as required by jobThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Occasionally works in outside weather conditionsNoise level in the work environment is usually highRequired to operate and work with high heat cooking equipment such as and not limited to: Broilers, Salamanders, Grills, Open Gas Ranges, Steamers, Convection Ovens, Fryers, Tilting Skillets and KettlesExposure to freezing temperatures for short period of times in Walk-in Refrigerators and Freezers is usually highRequired periodically to use sharp cutting tools or objects such as and not limited to: Hand Knives, Electric Cutting Blades, Cutting Wheels or Saw, Chopping and Grounding machinesRegularly operate heavy electric equipment such as and not limited to: Large Power Mixers, Hand held Mixers, Blenders, Slicers, Peelers, Washing MachineRequired to produce food in a timely manner under heavy volumes and limited spaceRegularly works with fellow associates from a foreign country of origin with other native languages than EnglishRegular attendance in conformance with the standards, which may be established by Ocean Reef Club from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment.Due to the cyclical nature of the hospitality industry and report deadlines, associate may be required to work varying schedules to meet the business needs of the Club and report deadlines.Proper grooming is required by all associates and is described in detail in the Associates Handbook. Associates should review this policy and make sure that at all times they present themselves for shifts looking clean, neat and professional.As a condition of employment, all associates agree to fully comply with Ocean Reef Club rules and regulations for the safe and efficient operation of Club facilities. Associates who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. If you have any questions or doubts you should seek clarification from your supervisor.Job descriptions are not intended and should not be construed to be exhaustive lists of all responsibilities, skills, efforts or working conditions associated with a job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, change is workload, rush jobs or technological developments) dictate.