Cook IV - Piko (Full Time)

Division:  Culinary & Stewarding (CUL002) Kitchen Cook IV PRIMARY RESPONSIBILITIES: Assume complete responsibility of the preparation and execution of designated stations. Be able to prepare and plate all hot and cold food items in designated areas. Have extensive knowledge of menus and products in designated areas. ESSENTIAL JOB FUNCTIONS: Prepare designated restaurant, cafeteria, and banquet hot/cold items including, but not limited to banquet action stations (tempura, omelet, meat carving, grill, poke, etc.); basic preparation of meats, basic sushi rolls, vegetables, and starches using various cooking methods; cutting and cleaning fruits; salads Prepare sauces, dressings, and other mise according to restaurant/banquet recipes and menu specifications. Check produce, meats, seafood, etc. daily for freshness and ensure proper storage and rotation of all food products. Set up, prepare, and break down stations for restaurants and banquets. Assist senior cooks in preparing and submitting requisitions; receive food items daily. Complete all assignments in a timely fashion. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. Assist with line and cooler checks for expired dates, labeling and proper storage of food items in designated kitchens. Read order tickets and BEO to prepare hot/cold food in a timely fashion as specified and according to standard. COMPLETE OPENING DUTIES: Set up a station with the required mise en place, tools, equipment, and supplies. Inspect the cleanliness and working condition of all tools, equipment, and supplies.   Check the production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks. Transport supplies from the Storeroom and stock in designated areas. Operate kitchen equipment and perform duties following safety procedures and standards.   Minimize waste and maintain controls to attain forecasted food costs. Follow standards for proper handling of all food products. Maintain a clean, orderly, safe, and sanitary work area. Taste and inspect all sauces, dressings, and other mise in assigned stations daily for quality and freshness; adjust and correct when necessary.   BREAKDOWN WORKSTATION AND COMPLETE CLOSING DUTIES: Return all food items to the proper storage areas. Rotate all returned products. Wrap, cover, label, and date all items being put away. Straighten up and organize all storage areas. Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves. Return all unused and clean utensils/equipment to the specified locations. Ice down hot items from the steam table, so they cool quickly. Turn off all equipment not needed for the next shift.   SECONDARY JOB FUNCTIONS: Assist with inventories as scheduled. Assist in plating up Banquet hot meals as assigned. Follow the maintenance program and cleaning schedule. Perform duties in other areas of the Kitchen as assigned. Work at off-premises functions. Attend designated meetings. Engage in guest interaction during banquet events.   WORKING CONDITIONS: The majority of the shift is spent in the restaurant kitchen. Must be able to go in and out of refrigerators or freezers. Must be able to work at a hot stove, grill, steamer, oven, etc. Must be able to cope with the noise in the kitchen; loud voices, pots/pans and dishes, and machines operating.   WORK HOURS: Must be able to work the shift and days determined by the Chef. Must be able to work more than 40 hours per week when needed.   EQUIPMENT USE: Ability to use kitchen tools efficiently and safely; knife, peeler, can openers, etc. Ability to operate kitchen equipment efficiently and safely, grills, stoves, ovens, steamers, meat slicers or grinders, mixers, warmers, etc.   MENTAL AND PHYSICAL DEMANDS: Ability to prioritize and organize workload to ensure deadlines are met. Ability to manage stressful and challenging situations during peak service time. Able to lift/carry and push/pull up to and over 50lbs. Bend, reach and stoop to prepare food and set up buffets.   COMMUNICATION DEMANDS: Must be able to verbally communicate to restaurant staff to clarify and expedite orders. Must be able to verbally communicate to culinary staff under his/her direction. Ability to write recipes and requisitions. Ability to communicate over the phone.   MINIMUM QUALIFICATION REQUIREMENTS: Previous culinary experience preferred. Must be able to multi-task. Valid TB Clearance. Food Safety Certificate preferred but not required.

Salary : $29