Wage Rate: $11.00 - $14.

00+ per hour depending upon skills and experience**Each candidate selected for an interview will be evaluated for the skill level to determine starting rate**

Availability:
Open Availability. Must be available to work weekends and holidays. If you are passionate about the industry and show that you are a ?people person? who is flexible with their schedule, loves to cook, and knows a thing or two about kitchen safety and cleanliness, you could be a good candidate regardless of your experience level.

DUTIES AND RESPONSIBILITIES:

Cook 1Responsible for maintaining, setting up including, but not limited to, salads, fruits, dressings, seafood items, meat items, poultry items and appetizers, according to designated recipes and quality standardsMaintain cleanliness and comply with food sanitation standards at all timesComplete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the operating hours.Prepare and display buffet food items according to the hotel standards.Recognize quality standards in fresh vegetables, fish, and dairy and meat products.Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.Prepare all foods following hotel standard recipes.Preparation of specials will be under the direction of the Chefs.Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal periodKnow the location and operation of all fire extinguishing equipment.Practice safe work habits at all times to avoid possible injury to self or other employees.Be able to support any position in the Kitchen that is in need of help.Follow all Health Department and Company regulations in regards to food and storage standards and safety.Be able to operate and maintain cleanliness of all kitchen equipment.Maintain a ?Clean As You Go?policy.Assist in storage and rotation of food items according to hotel procedures.

Manage guest orders in a friendly, timely and efficient mannerEnsure knowledge of menu and food productsStock and maintain designated food stations(s)Visually inspect all food sent from the kitchenPractice correct food handling and food storage procedures according to federal, state, local and company regulationsWrite, organize and distribute prep lists and duties to other team members In addition, we look for the demonstration of the following key attributes in our Team Members:

QualityProductivityDependabilityCustomer FocusTeamworkAdaptability Cook 2Set up any a la carte stations required for breakfast, lunch, or dinner period.Ensure all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef.Clean and organize workstation; maintain a clean and sanitary culinary environment in compliance with all local and federal health codes.Perform banquet and kitchen line functions as directed by the Executive or Sous Chef.Ensure assigned workstation has proper level of par stocks and supplies according to daily menus and banquets.Maintain compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.Complete mise en place before start of service.Cook 3Prepare all menu items following recipes and yield guides in accordance with standard recipes and presentations established by the Chef.Maintain cleanliness, sanitation and organization of assigned work areas.Maintain compliance with federal, state, local and company health, safety, sanitation and alcohol awareness standards.Perform banquet and kitchen line functions as directed by the Executive or Sous Chef.Ensure assigned workstation has proper level of par stocks and supplies according to daily menus and banquets.Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.Ascertain the du jour specials and methods of preparation and presentation.Focus attention on guest needs, remaining calm and courteous at all times.Cook 4Daily preparation and management of fresh made prep recipesManagement of prep charts ensuring freshness, shelf life and proper food safe practices are controlled.Maintain knowledge of company specifications and recipes.Adherence to cost control guidelines.Maintain quality and speed of production.

KNOWLEDGE, SKILLS, AND ABILITIES REQUIRED:
Knowledge of supplies, equipment, and/or services ordering and inventory control.Ability to monitor and/or maintain quality control standards.Ability to understand and follow specific instructions and procedures.Ability to read, understand, follow, and enforce safety procedures.Knowledge of maintenance and care of culinary facilities, equipment, supplies, and materials.Knowledge of food preparation and presentation methods, techniques, and quality standards.Knowledge of organizational structure, workflow, and operating procedures.Ability to lead and train staff and/or students.

WORKING CONDITIONS:
The physical environment in which the work is performed includes indoor HV AC climate control. It may also include working in an outdoor kitchen for particular food outlets.

Physical efforts or distracting elements required of this position:
REGULAR: Lifting (up to 50 lbs.), standing for at least an 8 hour shift, prolonged visual attention, other (walking, kneeling, climbing stairs).

OCCASIONAL:
NoiseThis job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

High school education is heavily preferred for Cook 1 and 2 positions.

Flexibility:
This is a demanding business and we look for flexibility with work days and hours, but it?s also a lot of fun!Experience: One or more years of culinary experience required for Cook 3 and 4 positionsFour or more years of culinary experience preferred for Cook 1 and 2 positions.

Education:
Culinary school diploma or comparable fine dining experience is required for Cook 1 positions.Familiarity with hospitality industry practices preferred.

Knowledge:
Quality knowledge of food safety, sanitation, food products, and food service equipment.

People Person:
Must be able to work as a team with your fellow co-workers to make the experience enjoyable, but also the be an efficient kitchen maintaining set ticket times.

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