Part-Time AM Bistro Cook

 
Specific Duties

• Effectively operates the cook's station in the prep kitchen.
• Prepares the complete line of breakfast set up and establishes an adequate par for the set up.
• Checks daily use records with the first cook so as to make sure that estimates are filled in correctly and production is following these estimates as closely as possible.
• Pulls all food needed for daily production from walk-in box and utilize all leftovers as per SOP.
• “Brings up” complete restaurant luncheon menu, including good and wholesome food for the cafeteria and whatever special is needed for the specialty restaurant and lounge.
• Makes sure that all food is ready on time, and after cafeteria food has been dished out, takes the restaurant food out into the service kitchen.
• Should remain in the work area at all times and in event of the completion of the work for the day, plan the next day’s work.
• Whenever time is available, cooperate with banquet personnel and help with banquet food production.
• When extra time is available advance preparation for the next day should be started at this point.
• The cook should direct and supervise the station attendants' production.
• Maintains good housekeeping in the entire prep kitchen, walk-in freezers, walk-in boxes and all reach-in refrigerators.
• All foods under refrigeration must be properly identified, covered and dated.

Responsibilities

• Maintains food quality and service in accordance with standardized company recipes and procedures.
• Promotes and maintains effective communications between the main prep kitchen and the service kitchen.
• Keeps the executive chef informed of all pertinent information regarding the prep kitchen, through first cook.
• Regularly reports all needed maintenance projects.
• Keeps all production charts properly filled out and use all charts as per SOP.
• Conducts daily taste panel with the first cook.
• Attends all associate meetings, and come up with suggestions for solving problems.
• Strictly practices and enforces the "clean as you go" policy.
• Checks with the supervisor prior to departure.
• Smiles when on-stage. 
• Sets up station with necessary items to produce menu items per shift checklist. 
• Requisitions any items needed before end of shift. 
• Checks banquet and prep sheet for future functions and functions for that night. 
• Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted sidework schedules. 
• Opens/Closes kitchen and signs in keys at front desk. 
• Helps out in any area where needed to ensure smooth operation of department. 
• Is responsible for special assignments or projects as requested.