Scope of Position
The primary function of the Cook II position is to prepare high quality food for Surf House; two-story open air restaurant and pool bar. The Cook II is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Restaurant Food items based on company specifications and function contracts. The Cook II should have a complete knowledge of Cook III performance objectives as well as sound technical skills.
Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
Must be able to handle a multitude of tasks in an intense, ever-changing environment.
Food Safety certification
Must be flexible in terms of working hours.
Must work well in stressful, high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving
problems as necessary.
meet the constraints of a particular need.
Approach all interactions with guests and associates in a friendly, service oriented manner.
Comply at all times with the Hotel's standards and regulations to encourage safe and efficient hotel operations.
Follow Occupational Health & Safety regulations.
Ensure equipment and kitchen cleanliness.
Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the
necessary production to achieve company goals.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Has good knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill
set in the knowledge and preparation of garnishes.
i.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chef's Salad, Potato Salad, Coleslaw, Mikado, Russian Salad. Solid knowledge and
preparation of cold sauces, dressing and vinaigrette i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing,
corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sauting. Accurate knowledge of cooking
temperatures to ensure a steak is cooked properly from rare to well done.
simmering, deep-frying, baking, broiling, sauting and pan-frying.
allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling,
blanching, steaming, grilling, pan frying, baking, deep-frying.
berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
Espanola, and veloute.
blance, marchand de vin, curry and normande.
chowders as well as specialty and national soups using the various and proper thickening agents.
food borne illness, toxins and chemical poisoning.
Must supply their own basic tools of the trade i.e. Chef's knife, paring knife, peeler
Any other reasonable requests made by your manager or supervisor.
High School diploma and/ or experience in a luxury hotel or a related field preferred.
Culinary certification or degree preferred and/or a minimum 2 years of culinary experience.
Skills and Abilities
Ability to communicate in the English language (Second language is a plus).
Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
Able to work flexible schedules including holidays and weekends.
Able to perform multiple tasks.
Physical agility and ability to move quickly in confined spaces
Also requires standing/walking/reaching and bending throughout shift.
Ability to push / pull 100lbs
Ability to lift 50lbs
Think clearly in high stress and intense situations
Ability to multi task and give direction under pressure
Stand or walk for extended periods of time
Work in areas of high heat and humidity