Cook I - Employee Dining Area

SUMMARY OF JOB PURPOSE:

Prepares food, including hot entrees, to specifications in an accurate and timely manner to provide guests with a quality product.

 

ESSENTIAL FUNCTIONS

• Provides safe and wholesome food to our guests.
• Maintains a sanitary and organized work area.
• Demonstrates proper care, storage, use and cleaning of all tools and equipment.
• Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, value and integrity.
• Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs.
• Effectively communicates with other team members, including service and kitchen maintenance personnel.
• Adjusts equipment temperatures.
• Prepares items as directed.
• Acts as expediter by coordinating functions between the food prep line and service personnel.
• Recognizes and corrects any product discrepancies and variations in quality, standard and specifications.

EXPERIENCE & QUALIFICATIONS.

• Minimum of 1 year as a restaurant Fry Cook
• Ability understand and respond to written order, recipes and directs in English            
• Ability to correctly lift and transport objects weighing up to 50 lbs.
• Ability to work a minimum of 8 hours with appropriate mobility and endurance
• Ability to work flexible time periods as required of a cook in a resort environment
• Ability to recognize different cooking oils and their cooking temperatures
• Ability to use knives, other hand-held instruments and other food preparation equipment
• Must have a sense of urgency to serve customers properly
• Ability to perform all duties of a Cook’s Helper/Pantry Person                                    
• Must have documented skills and competencies in preparing eggs, meats, batters, potatoes; blanching, steaming, sautéing; pasta and ice cookery; and preparing salads, sandwiches, cold appetizers and garnishments
• Ability to portion, prepare and present meat, poultry and fish entrees, pastas, vegetables, pan sauces and butter sauces