Cook

Reports to: Culinary Management

Position Summary: Prepares food items required for daily meal service.

Essential Functions:

• Cooks and prepares all food necessary for the day’s need and production under the supervision of Cook I.
• Collects all food products needed to set-up assigned station under the supervision of Cook I.
• Operates all food production equipment safely and according to instructions.
• Follows all food production standards and recipes for required items.
• Ensures proper timing and preparation of all foods as required for daily needs as communicated by Skilled Cook.
• Assist in plating up of all foods for service.
• Returns all soiled utensils and equipment to proper areas.
• Ensures all standards for sanitation are met and adhered.
• Assist and ensures all products are being properly rotated, wrapped, labeled and dated.
• Reports any needed equipment repairs to supervisor or culinary management.
• Notify supervisor and/or Culinary Management of any product needs or shortages so that actual product can be supplied.
• Perform all other duties as assigned by employer.

Education: Culinary School Graduate (1-3 years after graduating) or any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities.

Experience: Minimum 3 year professional experience and culinary background in a private club, hotel, restaurant or resort environment. Must have experience in the different types of stations in the kitchen.

Additional Skills: Must be able to work independently as well as part of team, must have good communication and organization skills, able to comprehend and follow complex instructions/recipes, the physical demands for this position require the person to stand for long periods of time, lift a minimum of 25lbs and up to 50lbs, perform lifting, carrying, pushing, pulling, bending and stooping motions.