Cook FT

BASIC PURPOSE:

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front-line station.

ESSENTIAL FUNCTIONS:

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Maintain all logs, cooling, heating, and temperature.
• Adheres to all company policies and procedures.
• Adheres to brand standards.
• Follows safety and security procedures and rules.
• Knows department fire prevention and emergency procedures.
• Utilizes protective equipment.
• Reports unsafe conditions to management.
• Reports accidents, injuries, near-misses, property damage or loss to management.
• Provides for a safe work environment by following all safety and security procedures and rules.
• All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook).
• Perform any related duties as requested by management.
• Assists other Kitchen Personnel when need.

Prep Cook:

• Cooking experience preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Ability to learn proper cutting techniques.
• Ability to operate beverage equipment, e.g., coffee maker.
• Willing to assist Steward/Dishwasher as needed.

Line Cook:

• 1-year Cooking experience or Culinary degree preferred.
• Train, support, and provide guidance to prep cooks and Stewards/Dishwashers.
• Good working knowledge of the fundamentals of broiler cooking.
• Good working knowledge of the fundamentals of sauté cooking.
• Good working knowledge of accepted standards of sanitation.
• Good working knowledge of proper cutting techniques.
• Good working knowledge of presentation and plating options.
• Must be able to function effectively and skillfully perform in an ala carte cooking environment.

Banquet Cook:

• 1-year Cooking experience in fast past, high volume environment or Culinary degree preferred
• Train, support, and provide guidance to Stewards/Dishwashers, Prep Cooks, and Line Cooks
• Strong working knowledge of the fundamentals of broiler cooking.
• Strong working knowledge of the fundamentals of sauté cooking.
• Strong working knowledge of accepted standards of sanitation.
• Strong working knowledge of proper cutting techniques.
• Advanced working knowledge of presentation and plating options.
• Must be able to function effectively and skillfully perform in an ala carte cooking environment.
• Must be able to function effectively in fast pace, high volume environment.
• Must be able to consistently reproduce identical plates.
• Must be able to understand timing as it pertains to preparation and execution.
• Must be able to understand business volume and adjust output to minimize waste

• Hold a current Food Handler Card.
• Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions.
• Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to learn and follow recipes

• Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc
• Ability to perform duties within extreme temperature ranges.
• Ability to perform duties in confined spaces.
• Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling.