Statehouse Cook $18 - $20/hr

Specific duties include, but are not limited to the following:

• Prepares a variety of meats, seafood, poultry, vegetables and other food items using recipes for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
• Assumes 100% responsibility for quality of products served.
• Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. 
• Portions food products prior to cooking according to standard portion sizes and recipe specifications.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, sauté burners, convection oven, flat top range and refrigeration equipment.
• Follows proper plate presentation and garnish set up for all dishes.
• Maintains a respectful attitude toward all team members, both front and back of house.
• Handles, stores and rotates all products properly.
• Completes required tasks within assigned time frames.
• Tracks and reports any food waste.
• Assists in food prep assignments during off-peak periods as needed.
• Opens and/or closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen.
• Cooks only items generated from the restaurant point-of-sale system
• Performs related duties as needed such as helping to wash dishes, preparing recycling, cleaning around restaurant and help with any other projects as assigned by the chef.
• If a meal is returned for any reason, correct the problem and report the return to the manager.
• Attends all scheduled employee meetings and brings suggestions for improvement. 
• Performs other related duties as assigned by the Chef/hotel management.

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

Qualifications

• Ability to read/comprehend recipes and restaurant tickets.
• A minimum of 2 years of cooking experience.
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds.
• Be able to work in a standing position for long periods of time.
• Basic knowledge of kitchen sanitation, safety and serving guests with allergies

Conditions

This job operates in a working kitchen environment, in the restaurant, meeting spaces and occasionally in outdoor conditions. This position may have some office/clerical work. The noise level in the work environment can be loud. This position requires longer than 8-hour days, evening/weekend work, and working under established timelines. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required.

Physical requirements

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.

While performing the duties of this job, the employee is regularly required to talk and hear, feel and smell. This position is very active and requires standing, walking, bending, kneeling, stooping and crouching. The position may require lifting of products weighing up to 50 pounds.