JOB OVERVIEW: The Cook 1 will prepare breakfast, lunch, and dinner, food items per guest order in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. Cook 1 must have knowledge in banquet operations. Must know how to read BEO’s and execute banquet functions as specified in BEO. Cook 1 must have proper knowledge when working a live action station.

DUTIES AND RESPONSIBILITIES:

• Prepare food items according to designated recipes and quality standards
• Maintain cleanliness and comply with food sanitation standards always
• Manage guest orders in a friendly, timely and efficient manner
• Ensure knowledge of menu and all food products
• Stock and maintain designated food station(s)
• Practice correct food handling and food storage procedures according to federal, state, local and company regulations
• Prepare requisitions for supplies and food items, as needed
• Set up station with predetermined meals in place required to service all banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Operates and maintains all department equipment and reports malfunctions.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
• Maintain food storage and handling procedures
• Maintain food quality and nutritional standards

• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Chef or Sous Chef.

• Perform technical culinary food production, portion control, and service standards
• Food preparation of meats/poultry/game/fish, vegetables, and fruits, to include:

• Washing, peeling, cutting and seeding vegetables and fruits
• Weighing and measuring ingredients
• Methods of combination: stirring, mixing, whipping, breading, etc.
• Cooking: steaming, sautéing, frying, baking, roasting, braising, boiling, poaching, broiling
• Maintain cooking temperature, product cooling and labeling
• Lifting and moving equipment to and from workstations, stove, and refrigerator
• Maintains a clean and sanitary workstation, equipment and include:
  • Distribute supplies utensils, and portable equipment
  • Stocks and maintains sufficient levels of food products at workstation to ensure a smooth service period
• Follows proper plate presentation and garnish setup for all dishes
• Properly store, rotate, and manage all food products following local, state, federal, and company guidelines and procedures

Qualifications and Requirements:

High school or equivalent education required.

Certified Cook level or higher.

Must have or obtain at time of hire CA food handlers certification

Experience in high production kitchen

Experience in fine dining, banquets, and hot & cold lines.

This job requires ability to perform the following:

Essential:

• Must be able to speak, read, write and understand English.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

Physical Demands

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°ree;F) and kitchens ( 110°ree;F), possibly for one hour or more.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Attends and participates in all pertinent meetings (Daily Stand Up).
• Participates in maintaining Kitchen Cleanliness and Safety

Work Area: Kitchen

Maintaining Safety

Cook 1 needs to be well versed in food safety and proper handling procedures. They abide by best practices and instruct others on issues such as cleaning ingredients, slicing techniques, equipment maintenance, utensil sanitizing, proper refrigeration, heating requirements, hand washing, preventing cross-contamination, spoilage, disposal, and pest control. Lead cooks may be called upon to supervise kitchen clean up at the end of the day

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees 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.

The statements in this job description are intended to represent the key duties and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. This position is classified as non-exempt (per the Fair Labor Standards Act) and is subject to overtime in accordance with Federal and State Regulations.