FLSA Status: Non Exempt
Department: Food & Beverage
Position Summary
The Second Cook is responsible for the set-up and preparation of all breakfast, lunch and dinner items served from the line. He/she is responsible for operating a profitable and efficient kitchen and food operation through technical guidance, skills, controls and resources at hand to obtain budgeted goals and maximize standards of quality.
Essential Duties:
- Take inventory of all items necessary for station and determine those items that need to be prepared.
- May require to clean dishes, pots and pans.
- Check with supervisor for menu changes.
- Use recipe card when preparing any item.
- Be able to work any section of the line at any time, including Broiler, Sauté, Fryer and Pantry.
- Set-up stations fifteen (30) minutes prior to service time.
- Keep line clean and well organized at all times.
- Make sure that all food is of highest possible quality before leaving the window.
- Clean all kitchen equipment used immediately following its use.
- Be prepared to help in other areas of the kitchen during slow periods or when necessary.
- Inform supervisor of any items that were unfinished before service.
- Be flexible to change from normal duties to meet business demands.
- Follow fat, oil, and grease procedures.
- Follow all safety procedures for operating and cleaning all machinery at all times.
- Check-in with supervisor at beginning of shift for instructions.
- Keep par stocks at proper levels. Increase or decrease production as necessary.
- Inform management of any problems concerning food quality or production control.
- Keep walk-in organized at all times.
- Additional responsibilities may be added as deemed necessary by management or supervisor.
- Provide own tools for each workday.
- Maintain positive guest relations at all times.
- Maintain a warm and friendly smile.
Requirements:
- High school diploma or equivalent preferred
- Two (2) years previous experience preferred.
- Be able to change from accustomed shift to meet business demands.
- Must become familiar with and work with all kitchen equipment and machinery.
- Ability to read, comprehend, carry out instruction.
- Fine dining and banquet kitchen experience required.
Physical and mental demands:
While performing the duties of this job, the employee is regularly required to talk, hear and move about freely in a multi-floor building. The employee is frequently required to visually observe the condition of his/her surroundings. Routinely required to bend, stoop, stand, walk, carry and lift objects weighing 50 pounds or less and must be able to stand for long periods of time. The employee will work with sharp knives, handle extremely hot pots and pans as well as work with hot ovens and be exposed to steam, work with and around flammable materials, handle toxic cleaning chemicals, and will work with electrical current.
It is inevitable that other duties will arise from time to time. This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other of different tasks be performed when circumstances change (e.g., emergencies, changes in personnel, workload, rush jobs, technological developments, etc.).
Equipment, tools and machines
Convention Oven, warewashing, knife, heat lamp, toaster, warmer, tilting skillet, microwave, spatula, fryer, pot, pan, salamander, Grill Broiler, cheese melter, spa gas stove, steam table, reach in cooler, walking cooler, bussing carts, speed rack, slicer, mixer, chopper, food processor, cutting boards, gloves, scale, blender, pan, Roasting Pan, sheet pan, Sauce pot, Fry Pan, Braziers, Stock Pots, Strainer, Colander labering.
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Vision insurance
Work Location: In person
