First Cook

Job Description

Job Description

Benefits:

• Employee discounts
• Opportunity for advancement
• Training & development

Summary
Experienced cook position in culinary of Food and Beverage, assisting with the direction, preparation of and service of all foods produced in the culinary area. Assisting in the operation of the kitchen in the absence of the Cooks Supervisor

Essential Duties and Responsibilities
Advanced knife skills, able to perform specific cuts as assigned
Advanced understanding of cooking techniques ranging from cold food production to hot food production.
Advanced knowledge and understanding of cooking equipment and the operation of each piece and food products that are cooked by each item
Responsible to complete and submit food requisitions
Assists in the development of new menu items
Follows recipes according to set standards
Follows plating and panning specifications to ensure food consistency
Follows directives assigned to them by their immediate supervisor
Complete production assigned to them in a timely manner
Follows production lists and understands culinary terms
Maintain a clean and sanitary work station
Assist in all areas of the kitchen
Understanding of proper rotation of stock (FIFO)
Proper food storage and food safety procedures followed
Must be certified by WV State food handler
Ability to work weekends, nights, holidays and be flexible in scheduling
Be courteous and gracious to our resort guests when in front of the guests

Qualifications
2-3 years of experience in a professional operating kitchen
Ability to lead culinary staff in the absence of the Cooks Supervisor
Ability to read analyze and interpret general business forms, documents, such as safety rules, recipe cards, production lists, storeroom requisitions, product guides, general equipment operating guides, ability to read kitchen tickets, ability to effectively communicate with other front line team members and FOH staff.
Ability to add, subtract, multiply and divide in all units of measure
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions
Ability to deal with opportunities and issues that may arise in a culinary area

Physical Demands
Stand, walk, use hands to finger, handle or feel, reach with hands and arms, bend and stoop
Communicate on a regular basis
Hear commands and directives given by supervisor
Sit, climb, balance, stoop, kneel, crouch or crawl
Lift or move items weighing in range of 10 lbs to 50 lbs at a time

Work Environment
Team member will be exposed to wet and/or humid conditions
High heat on cooking line
Cool to cold temperatures in walk in cooler and freezer
Outside weather conditions
Moving mechanical parts
Toxic or caustic chemicals
Moderate noise level in the work environment

The above duties are not all inclusive, they are general duties expected of the position. Management reserve the right to assign other duties as needed for the orderly operation of the department and/or the Food and Beverage Division.