What are the responsibilities and job description for the Cook 3 position at Santa Anita Park?
Summary
Job Description
Under direction of designated Sous Chef, the Cook III prepares food/menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and track standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.
Education: High School Diploma or GED required; Vocational/Technical/Business certification preferred.
Other Requirements: Maintain clean and proper work attire in accordance with company policy
Job Description
Under direction of designated Sous Chef, the Cook III prepares food/menu items for guest consumption utilizing only approved recipes, cooking methods and ingredients as set by Food & Beverage/Culinary Management; maintains all food, equipment and kitchens to set health codes and track standards; maintains positive, team oriented and accommodating attitude toward guests (internal as well as external), fellow team members and management, at all times.
- Possess adequate knowledge of basic food products (meat, poultry, fish, produce, dry goods, etc.) and standard food production equipment; possess adequate knife skills and ability to sufficiently perform all basic cooking method, as well as the ability to multitask within those basic cooking methods to ensure no interruption in servicing of the guests.
- Possesses adequate understanding the food rotation method “FIFO”; directly responsible for labeling and dating all food items on their designated station as well as the kitchen as a whole; ensures all food items are within expiration dates or if not, that they are disposed of and properly logged on waste sheets.
- Possesses the ability to read food order tickets and identify menu items and substitution/special requests in a timely and clear manner as well as communicate those requests clearly to fellow team members.
- Maintains acceptable attendance record and arrives at workstation at scheduled time, in proper uniform and ready to work.
- Reports any injuries, accidents or possible unsafe work environment or health code issues to management immediately upon identification at all times.
- Performs any job responsibilities and or tasks deemed necessary by Culinary Management within the scope of this position and business needs of the department.
- Strength sufficient to frequently lift and/or move up to 10 pounds below or at waist level and occasionally lift, move or carry objects over 50 pounds below and at waist level.
Education: High School Diploma or GED required; Vocational/Technical/Business certification preferred.
Other Requirements: Maintain clean and proper work attire in accordance with company policy