Cook II, Seasonal On-Call

Job Summary: The responsibility of the Cook is to be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling.

Essential Duties & Responsibilities

KEY JOB FUNCTIONS:

• Prepare, cook, and present a variety of hot and cold food items such as meats, fowl, fish, sauces, stocks, soups, seasonings, and other dishes as assigned in accordance with established standards of quality, taste, and presentation and in response to specific guest requests.
• Create or assist in the creation of specialty dishes and menu items
• Assist in all kitchen food production as assigned
• Prepare and execute weekly staff meals
• Prepare and set up production lines and ensure proper supplies of all food items represented in menu  
• Ensure that the kitchen, all food prep areas, and all food storage areas meet kitchen cleaning standards
• Checks and ensures the correct temperatures of equipment and food using thermostats and thermometers, including monitoring cooling and freezing systems, such as fans, drains, and doors, for proper operation, and reports issues or problems to the manager.
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, smoker, and refrigeration equipment
• Follows a proper plate presentation and garnish set up for all dishes
• Label, date, handles stores, and rotates all products properly
• Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
• Monitor product freshness and rotate out old product based on a schedule created by the kitchen
• Deliver passionate and engaging service to our guests and client
• Recognize individual guests and anticipate their unique needs
• Assist in set-up/break down of workstations and staff dining
• Pack, transport and set-up food equipment for all events and functions
• Assist with clean up of event area; remove all trash, remove and transport of all dirty dishes, equipment and glassware
• Assist with food deliveries
• Provide support of any other culinary-related tasks as assigned

 

Education Requirements: 

• Culinary degree of related hospitality experience is preferred

 

Skills & Work Requirements

JOB SKILLS & QUALIFICATIONS

• Communication skills are utilized for training and safety purposes and when interacting with guests and employees
• Appropriate professional appearance and demeanor
• 3 years of previous line experience preferred, fine dining experience is a plus
• Must be able to perform all basic and intermediate cooking skills
• Ability to work multiple stations in the kitchen
• Must be able to use kitchen tools safely and appropriately.  
• Keep knives sharpened; able to use proper knife handling procedures; uses correct knives for food items or specific task
• Must be able to use measuring tools to precisely measure ingredients and portion sizes
• Valid Driver License
• Valid TB clearance card

 

PHYSICAL DEMANDS & WORKING CONDITIONS

• Regularly required to stand and use hands, to finger handle or feel.
• Required to talk or hear
• Occasionally required to walk, reach with hands and arms, stoop, kneel, crouch or crawl
• Exposed to moving mechanical parts, extreme cold and extreme heat with moderate noise level.
• Requires flexibility wot work variable days and shifts (AM,PM), weekends and holidays
• May be required to travel to other locations
• Ability to drive Utility vehicle
• Ability to drive company vehicles

 

COMPETENCIES

• Communication:  Communicates clearly and concisely, both written and verbal.  Able to communicate insights and understanding of issues or problems in a skillful way.  Communicates important information to coworkers, supervisors, and managers.  
• Trustworthiness and integrity, always acting in the best interests of the owner
• Ability to work independently and in a team setting.
• Critical Thinking:  Asks the right questions to obtain the information needed to size up a situation properly.  Anticipates and responds quickly to problems.  Finds ways to get projects accomplished efficiently.  Positively impacts the team by managing time effectively.
• Dependable
• Attention to detail:  The ability to listen to, and understand information and ideas presented through spoken words and sentences.
• Takes initiative
• Works well under time constraints
• Proactive:  Goes above and beyond what needs to be done.  Has the confidence to initiate action independently; addresses unexpected problems or opportunities without prompting
• Team Player:  Connects with coworkers, leaders, and external vendors in an effective manner.  Considers how his/her actions affect other groups or team members.  Models a spirit of cooperation with other members of the work group.  Works effectively and cooperatively across groups.