Infinity Cook III

POSITION TITLE:  Cook III                  JOBCODE:  # 210-285            

DEPARTMENT:      Infinity Buffet/Food & Beverage

REPORTS TO: Sous Chef and Buffet Supervisor/Manager    

RESPONSIBILITIES:

    1.     Must understand weights and measures.

    2.     Must be able to operate a scale.

    3.     Must be able to read and follow a recipe.

    4.     Must know how to properly and safely operate kitchen equipment.

    5.     Must have a complete knowledge of all sanitation rules.

    6.     Must be familiar with the following cooking techniques:

            Sauté, Fry, Braise, Grill, Broil, Bake, Roast, Poach, Scaled, and Coddle.

    7.     Must know the Mother sauces.

    8.     Must know the quality indicator for beef, fish, fowl, eggs, and produce.

    9.     Must understand reductions and fond.

  10.     Must have a complete understanding of the Brigade System and normal classical terminology.

EDUCATION AND SKILLS REQUIRED:

1. High school graduate or GED.  
2. Must know proper use of hand tools, especially knives.  
3. Must have the ability to consistently reproduce an item or recipe, without further instructions or assistance.  
4. Must demonstrate good hand skills.  
5. Must be able to make all Mother sauces.  
6. Must know some of the small sauces.  
7. Must understand and be able to produce emulsified sauces.  
8. Must possess a basic understanding of color, texture and flavor.  
9. Must understand menu development and be able to properly write menus.  
10. Must understand and possess excellent plating skills.  
11. Must have a good understanding of U.S.D.A. specifications, requirements and grading criteria.  
12. Must understand roux, starches, and liaisons.  
13. Must have good Garde Manger skills, including charcuterie, pates and Gelatines.  
14. Must be able to produce pan sauces.  
15. Must be able to execute all cooking techniques at a high level.   
16. Must be able to adjust a recipe to alter its yield.  
17. Must understand internal temperature and degrees of doneness.   
18. Must understand fundamental baking.  Must understand buffet presentation.  
19. Know how to order products and compute yield and consumption.   
20. Must understand product re-utilization.  

LICENSE / PERMIT REQUIREMENTS: Serv Safe certification.

PHYSICAL REQUIREMENTS:  

Must be able to bend, lift stand for long periods of time an Must be able to lift a minimum of 40 lbs. and walk carrying it a minimum of 20 ft.