What are the responsibilities and job description for the Cook position at Wyndham Visalia?
BASIC PURPOSE:
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.
ESSENTIAL FUNCTIONS:
- Prepare food of consistent quality following recipe cards and production and portion standards, per orders from servers. (60%)
- Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)
- Date all food containers and rotate as per the Standard Operating Procedure (SOP), making sure that all perishables are kept at proper temperatures. (5%)
- Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out- of stock items or possible shortages. Assist in keeping buffet stocked. (10%)
- Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)
- Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per Standard Operating Procedure (SOP). (3%)
NON-ESSENTIAL FUNCTIONS: (5%)
- Assist in prep work of vegetables and condiments as required for the next shift. (2%)
Knowledge and Skills:
Education: High School education or equivalent experience
Experience: Minimum 5-years or more (opening or closing Line cook)
Skills and Abilities:
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.
Personnel Issues:
- Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook.
- Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.
- Report any unusual occurrences and/or request to the immediate supervisor/MOD
- Read and abide by all the regulations and rules of conduct stated in the employee handbook
ENVIRONMENT
Physical Job Requirements
(for essential functions only)
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Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.
Position regularly involves lifting food cases and metros weighing up to 70lbs. Pushing and pulling carts is required.
____ No lifting/Pushing/Pulling/Carrying Required
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Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often
Regular bending to lift items and supplies. No kneeling.
_____ No Bending/Kneeling required
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Mobility Describe the type(s) of mobility required to include distances and % of time involved
Regularly moves around the kitchen.
____ Stationary Position
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Continuous Standing Describe the reasons to include time period and frequency
To complete a task, may be stationary for short period of time.
____ No Continuous Standing Required
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Climbing Stairs: Up to approx. ___steps__% of ___
Climbing Ladders: Up to approx. ____feet____% of _________
__X__ No Climbing Required
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Driving Describe type of vehicle, distances, % of time involved and frequency
__X__ No Driving Required
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Work Environment Inside: 100 % of 8-hour shift
Work Environment Outside: ____% of _______
Describe any abnormal temperature exposures:
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ENVIRONMENT
Physical Job Requirements
(for essential functions only)
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Hearing: ____ Critical ____ Moderate _ X___ Minimal
Explain: Need to hear equipment timers and communicate with other staff
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Vision: ____ Critical __X__ Moderate ____ Minimal
Explain: Check quality and portions of food.
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Speech: _____ Critical ____ Moderate __X__ Minimal
Explain: Communicate with kitchen staff
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Literacy: _____ Critical __X__ Moderate ____ Minimal
Explain: To read recipe cards and procedures
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Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.
Grease strip- once/month; bleach all day; grease cutter-once/week; lime away-once/week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling
____ No Chemicals/Agents Used.
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Protective Clothing Type: Hair restraint/hat, gloves, apron, safety shoes
Approx. _100_% of _8 hour shift_____
(Time period)
____ None Required.
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Equipment Operation List type of equipment and frequency of use.
Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day; steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60%
_____ None Required.
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Other Considerations
____ None.
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Additional Information
Salary : $17 - $18