Cook

Cook

The Cook is responsible for the quality of food ingredients used and preparation methods. The Cook prepares basic food and menu items needed in filling catering orders based on established recipes or customer requests. This is an on-site team player position and production support for all orders as well as being called on at times to shop and produce specialty items not in ACW specifications books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the GM and/or other Kitchen Management Staff. The Cook prepares all foods to specification to include all hot foods, salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to the designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, culinary practices, as well as the safe use of fresh ingredients. The Cook works in partnership with all cooks, prep staff, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook work is based on the company procedures related to food quality, safety, customer satisfaction, and accuracy in cost.

Responsibilities and Associated Duties:

• The Cook will participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance.
• The Cook is expected to provide feedback and suggestions to the Kitchen Management Staff to continue to monitor, maintain and improve quality as a secondary responsibility in this role.
• The Cook will assist in the butchering of meats and fish and assist with the daily operations of the kitchen.
• Ensures that all food preparations and presentations meet ACW specifications and quality standards.
• Maintains a safe, orderly, and sanitized kitchen by setting quat-sanitizer stations, assists in monitoring and journaling temp-logs and using gloves, food safety tools and best practices when cooking in the kitchen.
• Use preventative maintenance with all kitchen equipment while directing the other team members to do the same.
• The Cook will assist in ordering, inventory and any other duties as assigned by the General Manager.
• ACW is utilizing Shipday for all its logistical information. All employees who are organizing or delivering catering are required to use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.

Page Break Measures of Success:

Annual Performance Review- success will be measured using results of the Annual Performance Review (2X per-year), which are established bi-annually, just prior to the new Fiscal Year starting & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and our Core Service Goals:

• Stellar Customer Service
• Integrity & Accountability
• Entrepreneurial Spirit
• Teamwork Commitment

Knowledge, Experience and Skill Requirements:

• A High School diploma is required.
• Current ServSafe Food Handling Certificate required at hire or within 45-days of hire.
• Must have knife/cutting skills.
• Must have an understanding of cooking techniques.
• Culinary experience in restaurants, hotels, or catering companies or its equivalent required, with experience in new culinary trends preferred.
• Demonstrate the ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential.
• Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.

Operational Demands:

• Flexibility to work different shifts is required, including weekends and holidays.

Physical Demands:

• While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers.
• The employee is frequently required to use hands to push, pull, reach, and carry items with hands and arms.
• The employee must lift and/or move up to 40 pounds.

Language Skills:

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.

Mathematical Skills:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

Reasoning Ability:

• Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.

Work Environment:

• The noise level in the work environment is usually moderate to loud.