Cook III - Terrace (Seasonal)

POSITION PURPOSE:

Responsible for all food preparation, production, and control for Terrace 16 to meet Trump Hotel’s standards of quality.

EXAMPLES OF DUTIES

ESSENTIAL FUNCTIONS:

Average

Percent

of Time

50 % Creates, prepares, produces food items according to banquet menus.

20 % Maintains adequate supply of all prepared products on hand and ensures

the proper storage and refrigeration.

10 % Ensures spoilage/waste are kept to a minimum by ordering and utilizing

proper quantities and rotating products.

10 % Maintain a clean, neat and organized work station

10 % Set daily pars on all products to ensure freshness.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Assists with preparation/cooking in other stations as requested.

• Keeps work station neat and orderly - "clean as you go".

• Assist with special duties or special orders or products whenever possible.

PHYSICAL REQUIREMENTS:

Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours

Physical Activity Frequency

Sitting Rare

Walking Frequent

Climbing Stairs Occasional

Standing Constant

Crouching/Bending/Stooping Occasional

Reaching Frequent

Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Constant

Hearing Constant

Talking Constant

Smell Frequent

Taste Frequent

Lifting/Carrying(# lbs)– up to 50 lbs. Occasional

Travel Never

SAFETY REQUIREMENTS:

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:

~ Sanitizer used all day (no ingestion, inhalation, no contact with skin or eyes)

Colleagues will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.

ORGANIZATIONAL RELATIONSHIPS

Positions reporting directly to this position (titles):

None

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Ability to perform job functions with attention to detail, speed and accuracy.

• Ability to prioritize, organize, delegate work and follow through with assigned tasks

• Ability to be a clear thinker, remain calm and resolve problems using good judgment.

• Ability to work well under pressure of meeting production schedules and timelines of food displays.

• Ability to handle multiple tasks at one time while maintaining a high level of professionalism.

• Ability to work well with others in a team environment.

• Contribute to the growth and success of the team.

• Knowledge of meat temperatures.

• Ability to butcher meat.

QUALIFICATION STANDARDS

EDUCATION

High School graduate or equivalent required.

EXPERIENCE

At least three years culinary experience required.

LICENSES OR CERTIFICATES

Food Handler Certification required.

GROOMING

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER

Additional language ability is strongly preferred.