Position eligible for $600 Signing Bonus! See HR for details.
The ability to perform the day-to-day operations of the Cook position to prepare hot hors d’oeuvres, appetizers, side dishes and hot entrees and other hot dishes according to the menu recipes in an upscale environment.
Essential Duties and Responsibilities
Prepare all food items according to standard recipes or as otherwise specified by supervisor to ensure consistency of product to the guest.
Check and control the proper storage of all products, checking on portion control to maintain quality products.
Monitor and keep all refrigeration, storage and equipment in clean, working condition.
Visually inspect, select and use only the freshest fruits, vegetables, meats and food products of the highest standard in preparation of all menu items. Read and employ math skills to follow standard recipes and menu specifications.
Minimum of six months previous experience in a food and beverage Kitchen with prior experience selecting products and ensuring their proper storage.
Ensures work station is properly prepared for dining service.
Prepares all sauces for menu items.
Ensures dishes are appropriately prepared in a timely manner.
Informs manager of any shortages before the item runs out.
Ensures the front of house service staff is informed of 86’ed items and amount of available specials throughout the meal period.
Maintains complete knowledge and complies with all departmental policies, procedures and service standards.
Clean as you go, keep your work station neat and orderly, and perform general cleaning tasks using standard hotel cleaning products as assigned to adhere to standards.
Perform any other duties as assigned by management.
Provide outstanding guest service to all internal and external guests. Job Specifications – Qualifications
Minimum of six months previous fine dining experience.
Ability to read, write, speak and understand the English language in order to follow standard recipes and communicate with other employees.
Ability to comprehend and follow written and/or verbal instructions from supervisor or other member of management.
Ability to listen effectively, speak and write English clearly to ascertain and document important information.
Be familiar with and have the ability to operate all kitchen equipment in a safe manner.
Sufficient dexterity of hands in order to utilize cutlery in a safe and efficient manner.
Actively participates in the production of food items to assigned outlet and any items deemed necessary by management.
Ability to identify food products, as well as fresh herbs by sight and know the proper storage areas for such product.
Working knowledge of County and State standards for food service sanitation.
Ability to organize and prioritize work and meet deadlines.
Job Specifications – Qualifications (continued)
Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products/inventory.
Ability to count, as well as basic mathematical skills in order to maintain proper inventories and utilize standard recipes and menu specifications.
Adhere to established controlled procedures for food cost and quality purposes.
Ability to sign name and list hours of work in military time on time sheets and break sheets.
Ability to communicate clearly with supervisors and co-workers throughout the shift.
Ability to remember, recite and promote the variety of menu items and standard food recipes.
Ability to follow Chef’s Department Safety Rules.
Ability to adhere to the quality standards.
Ability to work and interact with service staff in a high pressure environment and be able to do so in a courteous and professional manner.
Ability to perform job functions at an acceptable level competency and according to standards prescribed by management commensurate to job classifications.
o Ability to sauté vegetable, starches and proteins
o Ability to flambé and reduce sauces with alcohol
o Ability to understand types of wines and their applicable capacity to cooking
o Knowledge of the five “Mother Sauces”
o Knowledge and application of temperatures from Rare to Medium Well
o Must show proper cooking technique using the broiler
o Must be able to properly prepare and cook pizza
o Must show proper knife skill.
To be familiar with and have the ability to operate kitchen equipment in a safe manner to include:
Steam Jacketed Kettles Alto Shams Ovens
Steam Table Combi Ovens Braisers
Slicer Rotary Oven Broilers
Vertical Cutting Machine Mixer Robo Coupe
Must be able to obtain and maintain all cards required by the company.
Must be able to verify right to work in the U.S.
Working Conditions – Physical Requirements
Regularly walk, stand or stoop
Ability to stand or walk for 90% of the shift.
Ability to grasp, bend, lift and carry.
Frequently lift, carry, push, pull or otherwise move objects weighing up to 50 lbs.
Ability to lift 50 lbs. up to 4 feet several times per shift.
Ability to move or push goods of up to 300 lbs. utilizing a food warmer, rolling rack, four decker, hand truck, pallet jack or other device.
Use tools or equipment requiring a high degree of dexterity.
Walk, stand or crouch on narrow, slippery or erratically moving surfaces.
Work for sustained periods of time maintaining concentrated attention to detail.
Need to distinguish between shades of color.
Vision, hearing, speaking and literacy (critical).
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus.
Working inside in a noisy and hot or cold environment.
Ability to work in unfavorable conditions which can occasionally be hot, cold, noisy and wet.
Required Work Cards
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Job duties to be performed with or without reasonable accommodations