What are the responsibilities and job description for the Casual Dining Cook II/III - venue to be determined... position at Treasure Bay LLC?
Job Description
Position Title: Cook II/III Venue: Den, Infinity Buffet or The Cove
Reports to: Chef de Cuisine
Department: Food & Beverage
This position is generic - specific F&B venue to be determined upon interview
TASKS:
- Maintains consistency and high quality of all food products as well as customer service.
- Responsible for all kitchen staff.
- Responsible for organization and cleanliness of all areas and aspects of kitchen.
- Ensures proper rotation, wrapping and labeling of all ingredients to prevent food waste.
- Controls weekly, period, quarterly and annual inventory.
- Maintains general knowledge of commercial kitchen operations required.
- Functions under limited supervision.
- Completes weekly cleaning list and Soup Temp Log by Cook I’s and Cook II’s.
- Establishes prep list and ensures it is completed by staff.
- Ensures all recipes and service specifications are followed by all FOH and BOH kitchen staff.
- Sends emails to Chef and/or Manager summarizing shift details.
- Assists Chef with costing out specials and menu items when needed.
- Aids Cook II’s with scheduled duties when needed.
- Handles all issues in kitchen in a professional and organized manner.
- Supervises and guides kitchen staff in keeping a sanitary and organized kitchen, cooler and workspace.
- Ensures that waste logs, cool down charts, transfer logs, and prep lists are followed.
- Ensures par levels are maintained.
- Ensures the line remains stocked throughout each shift along with Cook II’s.
- Works with Food and Beverage Supervisors to keep the overall morale in the kitchen positive.
- Other duties as assigned.
The following activities are normally required to perform these functions: walk, stand, bend, read, write, eye to hand coordination, depth perception and effective verbal communication.
HAZARDS: Includes, but are not limited to: back strain, exposure to heat and sore feet.
