SECTION: JOB DESCRIPTION
SUBJECT: COOK I
EFFECTIVE DATE: 04/01/2024
REVISED DATE: 04/01/2024
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REPORTS TO: Sous Chef and Supervisor of that venue/restaurant - The Cove, The Den or Infinity Buffet
RESPONSIBILITIES:
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Completes recipes and flow of production by frying, sautéing, steaming, braising and boiling according to Treasure Bay specifications.
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Preps items prior to cooking by thawing, breading or cutting when required.
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Complies with portion sizes, quality standards, department rules, policies and procedures.
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Identifies and selects cuts of meat, poultry, shellfish, fish and vegetables used for production.
- Carves meat, fish and poultry to specification.
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Maintains a safe, sanitary, and organized work station throughout the shift.
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Selects and uses knives, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, broil, boil, fry, sauté, etc to produce food in the kitchen.
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Aids with the completion of the daily prep items.
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Responsible for organization and cleanliness of all areas and aspects of the kitchen.
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Responsible for proper rotation of product to avoid waste.
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Communicates with Supervisor at end of their shift regarding next shifts possible needs.
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All other duties deemed necessary by a Supervisor or Manager.
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Responsible for stocking their station at end of shift to prepare for the next shift.
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To always wear proper hair restraint, gloves, and slip resistant foot wear.
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To be present in the assigned work area by the assigned time in proper uniform.
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To promote and practice teamwork.
EDUCATION AND SKILLS REQUIRED:
Previous experience in a fast paced kitchen is a plus.
LICENSE / PERMIT REQUIREMENTS:
None
PHYSICAL REQUIREMENTS:
The following activities are normally required to perform these functions: walk, stand, bend, read, write, eye to hand coordination, depth perception and effective verbal communication.
