Cook

General Summary: 

Produce all hot and cold food items for service in the restaurant as well as for catering functions.   

Principal Responsibilities: 

• Ensure all items are prepared according to company and brand standards and meet all health code requirements.  Prepare foods of consistent quality according to the recipe, including all special requests.  Adjusts thermostat controls to regulate temperature of ovens, boilers, grills, roasters and steam kettles.       

• Properly forecast food consumption based on occupancy making sure not to prepare beyond estimated needs.  Controls food waste, loss and usage per SOP.  Read menu to estimate food requirements and orders food from suppliers.   

• Date all food containers and rotate per SOP.  Return all covered and dated perishable items to designated areas and stored at the proper temperature.   

Job Duties: 

• Customer Service – Responds promptly to customer needs, requests for service and assistance.  Respond to special requests from guests.       

• Team Work – Treats people with respect.  Keeps commitments.  Upholds organizational values.   Assists with preventative cleaning programs as assigned.  Assist with keeping the buffet stocked.  Assist with the prep work of vegetables and condiments for the next shift.     

• Quality – Demonstrates accuracy and thoroughness; monitors own work to ensure quality.  Maintains cleanliness of storage rooms and kitchen area. 

•  Quantity – Meets productivity standards and completes work within a timely manner.  Completes tasks within approved budget and time. 

• Safety and Security – Observes safety and security procedures; reports potentially unsafe conditions; uses chemicals and equipment properly.  Responsible for any assigned keys and for following key control policies.  Inspects all equipment to ensure that it is ready to operate.  Understands and follows all safety procedures when using all equipment as well as chemicals, chemical compounds and cleaning products.       

• Dependability – Is consistently at work and on time.  Arrives at scheduled meetings and appointments on time.  Is able to meet the demands of the industry with regard to working holidays and weekends.   

• Initiative – Volunteers readily.  Asks for and offers help when needed.  Check with supervisor upon completion of shift before leaving for the day.  Checks par for shift usage; determine necessary preparation, freezer pull and line set up.  Note out of stock items of possible shortages.       

• Compliance – Report all lost and found articles to supervisor.  Reports equipment problems to maintenance.   

Qualifications 

High School diploma or equivalent is preferred.  One year previous related experience is a plus. 

Physical Demands 

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, sit, use hands to finger, handle or feel, reach with hands and arms, climb or balance, and talk or hear.  The employee is frequently required to stoop, kneel, crouch or crawl and taste or smell.  The employee must regularly lift and or move up to 25lbs, occasionally lift or move up to 50lbs.  Specific vision abilities required by this job include peripheral vision and depth perception. 

Disclaimer: 

The above is intended to describe the general contents of, and requirements for, the performance of this job.  It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.