Top of Tower Cook III

Summary

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.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak, and understand the English language in order to complete requisitions read recipes and communicates with other team members.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 50 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces. • Ability to perform duties within extreme temperature ranges.

Essential Functions

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects, and uses only food items ideal cooking in preparation of all menu items.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
• Prepares daily requisitions for supplies and food items for production.
• Reads and employs math skills to follow recipes.

Internal Relationships

Position directly reporting to The Chef in charge of the department.

Qualifications

Any Combination of education, training or experience that provides the required knowledge, skills, and abilities.

Education/Experience Requirements

High school diploma required. Culinary or Apprenticeship program preferred. Five or more years cooking experience required. Prior hotel and restaurant cooking experience preferred.

Physical Requirements

Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs. at 10, 25, 50, and 50+

Physical Activity Frequency

Sitting Rare

Walking Frequent

Climbing stairs Occasional

Standing Constant

Crouching/Bending/Stooping Occasional

Reaching Occasional Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Frequent

Hearing Constant Talking Constant

Smell Constant

Taste Constant

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

Travel Rare