JOB OVERVIEW: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
REPORTS TO: Lead Cook/Sous Chef
ESSENTIAL JOB FUNCTIONS:
1.Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers.
2.Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
3.Date all food containers and rotate as per Crescent standards, making sure that all perishables are kept at proper temperatures.
4.Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
5.Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
6.Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per Crescent standards.
7.Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
8.Comply with attendance rules and be available to work on a regular basis.
9.Perform any other job related duties as assigned.
REQUIRED SKILLS AND ABILITIES:
Must have the ability to communicate in English. Self-starting personality with an even disposition.
Maintain a professional appearance and manner at all times. Can communicate well with guests. Must be willing to "pitch-in" and help co- workers with their job duties and be a team player. Finger/hand dexterity in order to operate food
machinery. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
Horseshoe Bay Resort