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POSITION: COOK III

 

SUMMARY:

Set-up and break down workstation. Operate ovens, stoves, grills, microwaves, and fryers to prepare foods. Prepare cold food. Monitor food quality while preparing food. Test foods to determine if they have been cooked sufficiently. Wash and peel fresh fruits and vegetables. Prepare ingredients for cooking, including portioning, chopping, and storing food. Weigh, measure, and mix ingredients. Prepare special meals or substitute items. Serve food in proper portions onto proper receptacle. Wash and disinfect kitchen area, tables, tools, knives, and equipment. 

 

Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs. Develop and maintain positive working relationships with others; support team to reach common goals. Speak with others using clear and professional language. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

 

CRITICAL TASK:

Safety and Security

  • Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
  • Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
  • Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
  • Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
  • Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
  • Complete appropriate safety training and certifications to perform work tasks.
  • Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
  • Follow Hazardous Material Management Program procedures for handling and disposing of chemicals, fertilizer, pesticides, blood borne pathogens, etc., including using Material Safety Data Sheets (MSDS).

Policies and Procedures

  • Protect the privacy and security of guests and coworkers.
  • Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
  • Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
  • Follow company and department policies and procedures.
  • Maintain confidentiality of proprietary materials and information.
  • Perform other reasonable job duties as requested by Supervisors.

Guest Relations

  • Assist other employees to ensure proper coverage and prompt guest service.
  • Address guests' service needs in a professional, positive, and timely manner.
  • Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.

Communication

  • Speak to guests and co-workers using clear, appropriate and professional language.
  • Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
  • Talk with and listen to other employees to effectively exchange information.
  • Provide assistance to coworkers, ensuring they understand their tasks.

Assists Management

                                 

  • Ensure employee compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).

Working with Others

  • Support all co-workers and treat them with dignity and respect.
  • Develop and maintain positive and productive working relationships with other employees and departments.
  • Partner with and assist others to promote an environment of teamwork and achieve common goals.
  • Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
  • Actively listen to and consider the concerns of other employees, responding appropriately and effectively.

Quality Assurance/Quality Improvement

  • Comply with quality assurance expectations and standards.

Physical Tasks

  • Stand, sit, or walk for an extended period of time or for an entire work shift.
  • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
  • Visually inspect tools, equipment, or machines (e.g., to identify defects).
  • Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.

General Kitchen

  • Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
  • Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
  • Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
  • Ensure the quality of the food items and notify manager if a product does not meet specifications.
  • Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
  • Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
  • Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
  • Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
  • Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
  • Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
  • Inform Chef of any excess food items that can be used in daily specials or elsewhere.

Sanitation and Maintenance

  • Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
  • Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
  • Disassemble and assemble kitchen equipment following safety procedures when cleaning.
  • Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.

Kitchen Tools & Equipment

  • Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
  • Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.
  • Ensure proper and safe handling and storage of equipment, returning equipment to appropriate location.

Food Preparation

  • Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
  • Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
  • Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
  • Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
  • Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
  • Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
  • Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
  • Prepare special meals or substitute items, where possible, to satisfy guest requests.

Set-up

  • Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
  • Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

Maintenance, Sanitation, and Cleaning Activities

  • Ensure food storage areas are clean.

 

CRITICAL COMPETENCIES

Analytical Skills

  • Learning

Interpersonal Skills

  • Team Work
  • Diversity Relations
  • Interpersonal Skills

Communications

  • Communication

Personal Attributes

  • Safety Orientation
  • Integrity
  • Presentation
  • Dependability
  • Positive Demeanor
  • Stress Tolerance

Organization

  • Multi-Tasking
  • Detail Orientation

Physical Abilities

  • Proper Lifting Techniques
  • Stamina
  • Physical Strength
  • Visual Acuity

Equipment and Tools

  • Temperature Standards
  • Kitchen Equipment
  • Kitchen Tools
  • Cleaning Kitchen Tools/Equipment
  • Kitchen Measurement Tools

Basic Cookery

  • Thawing Food
  • Fish Storage

Bussing

  • Food Handling

 

PREFERRED QUALIFICATIONS

Education

High school diploma/G.E.D. equivalent

Related Work Experience

At least 2 years of related work experience

Supervisory Experience

No supervisory experience is required