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515101-Cook I (May Start)
Responsible for the preparation and presentation of menu items as listed on the menus or Banquet event order sheets and plating instructions.
Essential Duties and Responsibilitiesinclude the following. Other duties may be assigned.
- Proceeds in preparation of all menu items in assigned area on a daily basis
- Completes all miscellaneous (pre work) and counts match guarantees
- Precisely follows portion control, presentation of food, consistency of food, flavor, done-ness as determined by the Culinary department
- Consults with Area/Sous Chef on forecasts, dining reservations, special functions and specials of the day and asks for specific duties to prepare items to specifications
- Checks coolers for proper rotation of food items to prevent spoilage
- Ensures adequate amount of product is on hand and lets supervisor know what to order
- Follows proper sanitation procedures are followed
- Takes required breaks, notifying supervisor prior to leaving station
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Associate's degree (A. A.) or equivalent from two-year college or technical school; or three to five years related experience and/or training; or equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly exposed to wet and/or humid conditions and extreme heat. The employee is frequently exposed to moving mechanical parts. The employee is occasionally exposed to fumes or airborne particles; outside weather conditions; extreme cold and risk of electrical shock. The noise level in the environment is loud.
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; talk or hear and taste or smell. The employee is frequently required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee is regularly required to lift up to 10 pounds and up to 25 pounds. The employee must frequently lift and/or move up to 60 pounds. Occasionally push and/or pull 100+ lbs and lift up to 100 lbs with assistance. The vision requirements include: close vision, distance vision, peripheral vision, depth perception and ability to adjust focus.
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