Restaurant Cook II - Hotel Vin

DEPARTMENT: Food and Beverage REPORTS TO: Sous Chef STATUS: Non-Exempt

POSITION SUMMARY:

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with Company standards and safety and sanitation policies.

PRIMARY JOB DUTIES:

Sets up, clears and breaks down workstation. Follows written and oral instructions regarding menus and standardized recipes. Prepares selected food as directed in accordance with portion sizes and quality standards. Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry. Utilizes a variety of kitchen equipment including small and large pieces. Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment. Cleans working and storage areas, tools, equipment and floors as needed. Disassembles and assembles component parts and accessories for cleaning kitchen equipment. Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to the Manager as they occur. Supervises Kitchen staff to ensure guest satisfaction. Maintains and develops teamwork and open lines of communication with coworkers and supervisors. Treats Manager and coworkers with professional respect. Controls waste and maintain food cost. Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques. Maintains all policies and procedures as trained for food preparation. Continually and properly train and re-train in all areas of food preparation, safety, and sanitation. Responds professionally to all questions and requests. Provides customers with the highest level of care and excellent service. Additional tasks and responsibilities may be assigned at the discretion of the Manager. Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time. Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

Ability to work from and maintain production records and follow recipes. Ability to weigh and measure ingredients. Ability to maintain food quality no matter what the business and staffing level. Ability to adapt to change, new situations, changes in staffing and procedures. Ability to absorb a large amount of information in a short period of time. Good, safe knife and equipment skills. Work well without supervision, motivate others, and show initiative.

PHYSICAL ABILITIES

Must be able to stand on hard surfaces for up to eight (8) hours. Position also involves bending, stooping, and walking. Must be able to lift and pull boxes, pans, and trays up to fifty (50) pounds. Operates in a working environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment. This job description is not intended to create a contract of employment. Employment with the Company is at-will and may be terminated by either the employee or the Company at any time, with or without cause or notice, in accordance with applicable law. #J-18808-Ljbffr Coury Hospitality