Employee Cafeteria Cook II

Scope of Position

The primary function of the Cook II position is to prepare high quality food for all the various outlets. The Cook II is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Banquet or restaurant food items based on company specifications and function contracts. The Cook II should have a complete knowledge of Cook III performance objectives as well as sound technical skills.

Position Requirements

• Professional demeanor appropriate for a luxury environment.
• Must be able to handle a multitude of tasks in an ever-changing environment.
• Food Safety certification. 
• Able to maintain composure and objectivity under pressure.

Responsibilities

• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals. 
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing. Refined skill set in the knowledge and preparation of garnishes.
• Knowledge of pantry positions products i.e., Lettuce identification, Classical Salad presentation and preparations. i.e., Nicoise, Fruit Salad, Waldorf, Cobb, Chef’s Salad, Potato Salad, and Coleslaw.   
• Knowledge of meat identification and cookery. i.e., Various cuts of beef, pork, veal, lamb, poultry, and corresponding cooking techniques i.e., Braising, grilling, roasting, pan frying, sautéing.  
• Knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques.
• Technical knowledge of vegetable preparation. i.e., various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette.
• A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying.
• Solid knowledge and ability to prepare different methods of starch cookery. I.e., risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.  
• Knowledge of identification, classification, and preparation of mother sauces i.e., hollandaise, béchamel, tomato, Espanola, and veloute.
• Knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
• Knowledge in identification and preparation of basic soups such as consommé, clear, cream, puree, bisques, and chowders as well as speciality and National soups using the various and proper thickening agents.
• Accurate knowledge of cooking temperatures.
• Knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins, and chemical poisoning.  
• Must supply their own basic tools of the trade i.e., Chef’s knife, paring knife, peeler.
• Perform any other reasonable duties as required by management.

Education

• High School diploma and/ or experience in a luxury hotel or a related field preferred.
• Culinary certification or degree preferred and/or a minimum 2 years of culinary experience.

Skills and Abilities

• Able to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
• Able to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Also requires standing/walking/reaching and bending throughout shift.
• Able to lift, push and pull up to 100 lbs.
• Able to multi-task and think clearly under pressure and in intense situations.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.