Cook

Description

Essential Job Functions:

• Set-up assigned work station.


• Prepare, cook and plate menu items and special requests of assigned work station.

• Expedite food orders of assigned work station.

• Check on and maintains all pars.

• Bakes, roasts, broils, and steams meats, fish, vegetables, breads, desserts and other foods.


• Ensures food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, and roasters.

• Rotate, cover and date all food items.

• Prep for following day. Inventory and requisition food items for next day.

• Perform set-up/breakdown and serve food at functions.

• Perform post-service clean-up of work area. Clean and organize refrigeration, freezers and dry storage areas.

• Notify Sous Chef of food shortages and equipment failures.

• Prepare daily production lists.

• Maintain knowledge of food products, their use/availability, and of all menus, and assist/train other culinary staff. Promote teamwork and positive morale among staff.

• Monitor and enforce standards for proper food handling, sanitation and safety, at all times. Ensure adherence to all applicable state and local health and safety regulations.

Other Duties & Responsibilities:

• Assist in inventory counts and controls, and in maintaining cost effectiveness of culinary operation.

• Perform other food preparation and kitchen tasks, as assigned.

• May perform other assignments and duties, as area needs require.

Requirements

Skills & Knowledge:

• Strong knowledge, skills and understanding in all aspects of culinary field, with major emphasis on international and regional cooking.

• Advanced culinary knife skills; strong knowledge of various cooking methods, preparation of soups, sauces, and stocks; butchering; product identification; expediting, as it relates to assigned work station.

• 1-3 years culinary experience, preferably in a first class resort, hotel, or club, with evidence of formal culinary training preferred.


• Strong communication and interpersonal skills, with ability to read, write, speak, and understand in English.

• Ability to perform basic arithmetic (add, subtract, multiply, divide), with understanding of fractions and units of measure, for recipe adjustments and measurements.

• Strong leadership and organizational skills, with proven ability to lead, motivate, and train other staff.

• Strong knowledge and understanding of health, safety, and sanitation standards/regulations, and methods/practice.

Liccnsure/Certification:

• None