Job Description
Job Description
JOB DESCRIPTION
Position Title : Cook II
Department : F&B
Employment Classification : Non-Exempt
Position Summary / General :
A Cook II follows recipes and prepares food items as directed, and in a uniform and consistent manner; maintains food and sanitation standards; and performs station duties in a fast paced environment under time constraints.
Expectations :
- Adhere to Laguna Development Corporation (LDC) Core Values, Policies & Procedures
- Act as a role model within and outside the corporation.
- Maintain a positive and respectful attitude toward customers and co-workers.
- Consistently report to work on time prepared to perform duties of position
Essential Duties & Responsibilities :
Follow recipes and prepare food items, as directed, and in a uniform and consistent manner (e.g. Prepare food; season and cook food items which may include soups, meats, vegetables, and other food in accordance with proper cooking methods (proper cooking time and thermometer / food temperature requirements); recognize and correct product discrepancies and variations in quality, standards and specifications; organize and arrange cooked foods).Maintain high cleanliness and sanitation standards in accordance with Food Systems Food Safety & Sanitation guidelines and the HACCP System for the entire kitchen including walk-in refrigerator, freezer and dry storage area.Ensure compliance with all ServSafe and safety requirements.Oversee proper care, storage, use and cleaning of all tools and equipment.Maintain proper food rotation procedures (e.g. Label and date product, properly store and rotate perishables and left overs).Handle a fast paced environment with multiple tasks under time constraint.Perform station duties (e.g., fry, griddle, flat top, in an entertaining and engaging manner)Minimize waste and maintain controls to attain forecasted food costEffectively communicates with management, team members (e.g., Service and kitchen maintenance personnel), and guests to address any concerns / needs of guests and / or other employees.Assist in the development and preparation of menus, food set-up, and service.Open and / or close kitchen as necessary.Perform basic arithmetic.Be a team player (e.g., work toward team goals and foster a collaborative and positive work environment; put the team first; assist coworkers; treat all coworkers with kindness, courtesy and respect; never engage in negativity; maintain openness to coaching, learning and improving; receptive to change and willingness to embrace challenges with team-spirit).At all times maintain a courteous, positive and professional working relationship with all LDC personnel and the general public (e.g., coworkers, clients and vendors).Work under pressure; maintain regular and punctual attendance including working odd and unusual hours, weekends and holidays.Perform additional duties and responsibilities as necessary or assigned.Follow instructions.Build relationships and loyalty with guests through sincere and meaningful interactions (e.g., learn guests’ names and preferences; connect with them individually and professionally; smile; make eye contact and verbally greet guests).Education & Experience :
High School Diploma or GED preferred.One year of experience in restaurant or food service capacity required.Qualifications :
Minimum age of 18.Knowledge of general cooking techniquesMust possess basic mathematical skills (able to add, subtract, multiply and divide)Knowledge of general kitchen operating requirements.Knowledge of minimum temperature requirements for food and drink preservation.Knowledge of federal, state and local sanitary regulations regarding the preparation, maintenance and storage of food and drink products.Licensing & Certification :
NoneComputer Equipment, Software, Machinery :
Kitchen equipment.Chemical dispensing stations.Must obtain and wear proper footwear for safety and health.Essential Physical Requirements :
The job requires the ability to bend over, hear, reach overhead, stand for long periods of time, and repetitively use hands 51-100% of the time.The job requires the ability to crouch / stoop, talk, turn, twist and walk 25-50% of the time.The job requires the ability to push / pull, lift, slide / transfer 1-25 lbs. 51-100% of the time.The job requires the ability to push / pull, lift, slide / transfer 25-50 lbs. 25-50% of the timeEssential Mental Demands :
The job requires the ability to organize, plan, read and write 25-50% of the time.Supervisory Responsibilities :
None.Work Environment inside :
The job is performed indoors with exposure to hot / cold temperatures in a kitchen environment.Other Requirements :
Must be able to obtain and maintain ServSafe Food Handler Certification within 30 days of employment.Must pass a pre-employment alcohol / drug screen.
