Cook II - Various Outlets

This position is responsible for preparing and presenting all food items as called for by the menu, and for assisting the Sous Chef in the efficient operations of the kitchen and overseeing the Cooks.

This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

• Assist all stations and respective lines as necessary.
• Provide guidance and assistance to Cooks; provides input to Sous Chef on staff performance.
• Ensure that all plates that are served are aesthetically appealing and prepared to the specifications of the customer in a timely manner.
• Ensure that items are fully stocked, and equipment is proper used and is in good working condition.
• Ensure the proper storing of any leftover foods and proper closing down of work stations.
• Perform job duties according to safety standards; reports any equipment problems and/or safety hazards to the Sous Chef.
• Keep work station and kitchen area clean and organized.
• Communicate effectively with "Front of the House" staff.

SUPERVISORY RESPONSIBILITIES:

Line Cooks

To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Work in an environment that is subjected to varying levels of heat and noise, the severity of which depends upon customer volume. At times subjected to hazards such as wet floors and dangers associated with the use of heavy-duty cutlery and cooking equipment.
• Inspect and maintain all areas for which responsible.
• Review and comprehend all necessary documentation.
• Use all equipment associated with the position, including but not limited to choppers, slicers, mixers, and grinders.
• Effectively and efficiently move around work area.
• Lift, move and push/pull up to 50 pounds throughout an 8-hour shift.
• Communicate effectively with customers and all levels of employees.
• Observe and direct actions of subordinates.
• Prepare all varieties of meat including veal, pork, beef, lamb, poultry, game and seafood.
• Knowledge of and ability to prepare stocks, soups and mother sauces.
• Minimum age requirement is 21.

EDUCATION and/or EXPERIENCE:

A minimum of one year experience in a restaurant.

MATHEMATICAL SKILLS:

Basic math skills.

Language Skills:

Must be able to speak and understand English.

PHYSICAL DEMANDS:

• Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.
• Ability to sit for extended periods of time.
• Ability to express or exchange ideas verbally and perceive sound by ear.
• Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds.
• Constantly walking up to distances of 500 ft. during shift.
• Frequently stooping, reaching.

WORK ENVIRONMENT:

• Work performed indoors in a climate-controlled environment.  There are occasional hot and cold temperature changes.
• While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.
• Work with others in close spaces.
• Moderate to high noise levels.
• Walk/stand on tile/mats/carpet/cement.

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