This position will be a Cook 3

Job Overview:

Communicate any assistance needed during busy periods to the Chef to ensure optimum services. Notify manager if a product does not meet specifications. Check and ensure the correctness of the temperature of appliances and food. Monitor the quantity of food that is prepared and the portions that are served. Ensure proper portion, arrangement, and food garnish to be served. Serve food in proper portions onto proper receptacle. Set-up, clean and break down work station. Wash and disinfect kitchen area including tables, tools, knives, and equipment. Prepare ingredients for cooking, including portioning, chopping, and storing. Wash and peel fresh fruits and vegetables. Prepare and cook food.

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Chain of Command:

Cook 3 > Cook 2* > Cook 1 > Executive Sous Chef > Executive Chef

*when another option is not available

Qualifications:

Desirable Skills:

1. Passion and respect for food and service.

2. Sense of urgency.

3. Desire for more knowledge pertaining to the culinary field.

4. True knife skills and knowledge of all kitchen equipment.

POSITION SKILLS

1. Upholds the highest standards of cleanliness and professionalism.

2. Full ability to follow exact directions.

3. Ability to acknowledge and assist in producing quality food. Utilizing quality product, skill, creativity, finesse and proper execution, as shown.

4. Ability to execute station after proper training. Understanding the importance of every item used in a dish.

5. A master at communication between employees to ensure guest satisfaction.

6. Ability to operate all kitchen equipment correctly and safely. Cleaning safely and returning all clean parts back to machine.

7. Dependable, tolerates stress, positive demeanor, adaptable/flexible, presentable, full of integrity, takes initiative.

8. Assist stewards in the maintenance and cleanliness of the kitchen.

ESSENTIAL JOB FUNCTIONS

The responsibilities of the Cook 3 are as follows but are not limited to.

1. Must be able to stand and/or walk for extended periods of time.

2. Always have a notebook to write recipes, procedures and prep lists with.

3. Develop and maintain a positive working relationship with other employees.

4. Clearly communicate using professional language.

5. Proper communications with stewards to ensure kitchen is running at the highest possible sanitary standards.

6. Confident example for other team members.

7. Ensure complete wash and sanitized kitchen is completed before end of day

8. Working knowledge of all stewarding processes and equipment.

9. Daily line checks with team members ensuring quality and shelf life of product. Responsible for letting Chefs know that there is excess product.

10. Closely monitor portion sizing to ensure consistency.

11. Responsible for labeling and dating all items placed in walk-ins and/or reach-ins.

12. Properly putting away products in the designated place.

Note:

Main items prepared in Salad/Dessert Station:

• Preparation and execution of all salads- ie. Dressings, cut tomatoes, cucumber, etc, chop and wash lettuce.

• Preparation of cheese boards, crudites and dips

• Diced fruit platters

• Preparation, execution and display of desserts: ie. Cake pops, cookies, brownies, cheesecake, etc.

• Boxing of meals