Cook 3- Full-Time-$23.00 Per hr.

Job Overview

The Cook 3 will prepare breakfast, lunch, and dinner, food items per guest order in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Cook 3 must have knowledge in banquet operations

Duties and Responsibilities

• Prepare food items according to designated recipes and quality standards

• Maintain cleanliness and comply with food sanitation standards always

• Manage guest orders in a friendly, timely, and efficient manner

• Ensure knowledge of menu and all food products

• Stock and maintain designated food station(s)

• Visually inspect all food sent from the kitchen

• Practice correct food handling and food storage procedures according to federal, state, local, and company regulations

• Prepare requisitions for supplies and food items, as needed

• Set up a station with predetermined meals in place required to service all banquet functions.

• Practice sanitation and safety daily to ensure total customer satisfaction.

• Consult with Chef on daily basis as well as with other departments that are directly related to the Food & Beverage Department.

• Participate in long-range planning.

• Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.

• Complete all additional tasks given

Qualifications, Skills, and Requirements

High school or equivalent education required.

Certified Cook level or higher.

Must possess or obtain at time of hire food handler certification.

Experienced in fine dining, banquets, and hot & cold lines.

Experienced in high volume kitchen production.

This job requires the ability to perform the following:

Essential:

• Must be able to speak, read, write and understand English.

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• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Must possess the basic computational ability.

• Ability to read recipes and follow their instructions.

• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain, and breakdown the same.

• Follow the principles of CARE and the Four Disciplines of Associate Success.

Physical Demands

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.

• Must be able to sit at a desk for up to 5 hours per day. Walking and standing have required the rest of the working day. The length of time of these tasks may vary from day to day and task to task.

• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen-related equipment.

• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.

• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

• Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch-tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed.

Safety Requirements

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your manager.

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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 part of the orientation process.

Schedule

The work schedule is based on the demands of the business. AM, PM, nights, overnights, weekends, and/or holiday availability are required.

Standard Specifications

Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at-will" employment relationship.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.