Cook Level 2

Organize all mise in place according to the Chef’s specifications and execute all line duties including opening and closing procedures.  Ensure that all processes and procedures are adhered to according to Resort standards.

• Participate in creating daily specials 
• Make certain that you have all the supplies necessary to execute service and prepare your station
• Complete the storeroom requisition for items needed.
• Ensure all equipment is (ovens, grills, burners, salamanders, and fryers) clean and ready for use.
• Check par amount and ensure that line is ready for service.  
• Prep additional items to bring counts back up to par 
  • Example:
    • Par—10 smoked Salmon & Crab Melt
    • Actual—3 smoked Salmon & Crab Melt
    • 7 smoked Salmon & Crab Melt
    • Communicate production progress to the chef   
• Make sure sanitation is adhered to including updated HACCP documentation logs. 
• Ensure quality food and clean presentation.
• Organize expo area with all necessary components.
• Preparation of necessary garnish and side dishes for proper food presentation.
• Organize correctly server’s trays for proper food delivery.
• Create professional working relationships with all colleagues.
• Attend meetings as required.

High school or equivalent education required.   Minimum of 2 years of line cook experience in comparable environment required.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.   
• Requires good communication skills, both verbal and written. 
• Adequate knowledge of food products, standard recipes and proper preparation.
• Must be willing to work a flexible schedule in order to accomplish all major responsibilities and tasks
• Sanitation   proficiency
• Must work in a safe, prudent and organized manner.
• Must have the ability to handle multiple tasks at one time
• May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

• Most work tasks are performed indoors.  Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possibly for one hour or more.
• Ability to physically handle knives, pots, and pans as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.   Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• The worker is subject to noise.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other departments of the resort on a timely basis.
• Must be able to lift up to 30 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment. 

• Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors
• Must be able to change activity frequently and cope with interruptions