Job Description

POSITION TITLE: The Cove Cook II JOB CODE: # 217284

REPORTS TO: The Cove Sous Chef

DEPARTMENT: Food & Beverage

TASKS:

1. Completes recipes and flow of production by frying, boiling, sautéing, steaming, braising and boiling according to Treasure Bay specifications. 
2. Assumes leadership role in the absence of a Cook III.
3. Assists other cooks with recipes and any other needs.
4. Preps items prior to cooking by thawing, breading or cutting when required.
5. Complies with portion sizes, quality standards, department rules, policies and procedures.
6. Identifies and selects cuts of meat, poultry, shellfish, fish and vegetables used for production.
7. Carves meat, fish and poultry to specification.
8. Prepares garnishes to accompany appropriate items.
9. Plates items according to specifications along with garnishes.
10. Maintains a sanitary work station. 
11. Selects and uses knives, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, broil, boil, fry, sauté, etc to produce food in the kitchen.
12. Aids in completion of prep items and establishing a prep list in the absence of a Cook III.
13. Prepares soups according to designated recipes.
14. Ensures line is stocked by each cook at the end of their shift or stocks line when the kitchen is busy.
15. Assists Cook III check coolers at end of shift ensuring compliance with Health Department Standards (includes making sure all products are rotated, wrapped and labeled properly to prevent waste).
16. Begins to learn costing recipes to prepare to become Cook III.
17. All other duties deemed necessary by a Supervisor or Manager.

HAZARDS: 

Include, but are not limited to: back strain, high noise level, exposure to heat and sore feet.