Cook III

Summary:

Oversees the daily operations of the kitchen staff. Ensures quality of products used to prepare menu items and ensures proper storage of all products. Maintain consistency and adequate food level according to business demands. Communicate the need of team members and department via Sous Chef for optimal department operation.

Essential Functions and Responsibilities:

• Assist Sous Chef in preparation of food for service and coordination of menu execution and product placement

• Lead, direct and coordinate cooks and runners in day-to-day duties

• Follow all quality standards and Chef's Department safety rules

• Prepare all food items in accordance with standard recipes or as otherwise directed by supervisor to ensure consistency of product

• Check and controls proper storage of products to ensure maintenance of quality products

• Monitor and keep all refrigeration, storage and other equipment in clean, working condition

• Visually inspect and select quality fruits, vegetables, meats and other food products to ensure quality ingredients are used in preparation of menu items

• Clean as you go, keep your workstation 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

• Provide outstanding guest service to all internal and external guests

Requirements:

Qualifications

• Minimum one year previous cooking experience in a high volume kitchen

• Minimum one year previous experience in a food and beverage kitchen with prior experience selecting products and ensuring their proper storage

• Ability to effectively communicate in English, both written and verbal

• Ability to comprehend and follow written and/or verbal instructions

• Must know food safe temperatures and control measures

• 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

• Working knowledge of County and State standards for food service sanitation

• Ability to organize and prioritize work and meet deadlines

• Ability to count, as well as basic mathematical skills in order to maintain proper inventories and utilize standard recipes and menu specifications

• Ability to remember, recite and promote the variety of menu items and standard food recipes

• Ability to organize and 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 of competency and according to standards prescribed by management commensurate to job classifications

• 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

Work Cards

• Health

Physical Requirements

• Regularly walk, bend, stand or stoop

• Ability to stand or walk 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, crouch or run 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

Work Environment Potential Conditions

• Ability to work in unfavorable conditions which can occasionally be hot, cold, noisy and wet

Disclaimer

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. Other duties, responsibilities, and activities may change or be assigned at any time with or without notice. Must be able to perform the essential functions of the position with or without reasonable accommodation.

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