POSITION PURPOSE:

Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations.

EXAMPLES OF DUTIES:

ESSENTIAL FUNCTIONS:

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.
• Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
• Prepares daily requisitions for supplies and food items for production.
• Reads and employs math skills to follow recipes.

SUPPORTIVE FUNCTIONS:

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Performs any general cleaning tasks using standard resort cleaning products as assigned by supervisor
• Keep floors dry and clean to avoid slip/fall accidents.
• Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.

PHYSICAL REQUIREMENTS:

Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50

Physical Activity Frequency

Sitting Rare

Walking Frequent

Climbing stairs Occasional

Standing Constant

Crouching/Bending/Stooping Occasional

Reaching Occasional

Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Frequent

Hearing Constant

Talking Constant

Smell Constant

Taste Constant

Lifting/Carrying (# lbs) Occasional – up to 50 lbs.

Travel Rare

OTHER DUTIES:

Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY:

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other associates.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.

SAFETY REQUIREMENTS:

Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility

to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader.

QUALIFICATION STANDARDS:

EDUCATION:

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.

EXPERIENCE:

Five or more years cooking experience required. Prior resort and restaurant cooking experience preferred.

LICENSES OR CERTIFICATES:

Ability to obtain any government required licenses or certificates.

GROOMING/UNIFORMS:

All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

OTHER:

Additional language ability is strongly preferred.