Description

Scope of Position

The primary function of the Cook I position is to prepare high-quality food for all the various outlets. The Line Cook 1 is responsible for timely and accurate preparation of made-to-order food and accurate preparation and plating of Banquet or Restaurant Food items based on company specifications and function contracts. Line Cook 1 should have complete knowledge of all Cook II and Cook III performance objectives and sound technical skills.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Able to handle a multitude of tasks in an intense, ever-changing environment.
• Food Safety certification. 
• Must work well in high-pressure situations.
• Able to maintain composure and objectivity under pressure.
• Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. 
• Effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
• Able to work flexible schedules, including holidays and weekends.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service-oriented manner.
• Comply at all times with the Restaurant standards and regulations to encourage safe and efficient operations. 
• Follow Occupational Health & Safety regulations.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen clean, organized manner with all food items labeled and dated to facilitate the necessary products to achieve company goals.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Solid knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.
• Solid knowledge of pantry positions products, i.e., Lettuce identification, Classical Salad presentation, and preparations. i.e., Nicoise, Fruit Salad, Ceasar, Cobb, Chef’s Salad, Avocado Salad, and any other new creation.
• Solid knowledge of meat identification and cookery. i.e., Various cuts of beef, pork, veal, poultry, and corresponding cooking techniques, e.g., Braising, grilling, roasting, pan-frying, sautéing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.
• Solid knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sautéing, and pan-frying.
• Solid technical knowledge of vegetable preparation. i.e. various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan-frying, baking, deep-frying.
• Solid knowledge and ability to prepare different methods of starch cookery. i.e. risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
• Solid knowledge of identification, classification, and preparation of mother sauces, i.e., hollandaise, béchamel, tomato, Espanola, and veloute.
• Solid knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry, and Normande.
• Solid knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, chowders, and specialty and National soups using the various and proper thickening agents.
• Strong knowledge of food safety with critical control temperatures, danger zones, cross-contamination, sanitization, food-borne illness, toxins, and chemical poisoning.
• Ensure team leader is aware of any special products needed for upcoming functions.
• Must stay current and up to date with trends.
• Must supply their own basic tools of the trade, i.e., Chef’s knife, paring knife, peeler. 
• Perform any other reasonable duties required by management.

Education

• High School diploma and/ or experience in a luxury hotel or a related field preferred.
• Culinary certification or degree preferred and/or a minimum of 3 to 4 years of culinary experience.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques, and use of equipment/ machinery.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• It also requires standing/walking/reaching, and bending throughout the shift.
• Ability to push/pull/lift to 100lbs.
• Ability to multi-task and give a direction under pressure.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.