Cook

DescriptionEssential Job Functions:• Set-up assigned work station. • Prepare, cook and plate menu items and special requests of assigned work station. • Expedite food orders of assigned work station. • Check on and maintains all pars. • Bakes, roasts, broils, and steams meats, fish, vegetables, breads, desserts and other foods. • Ensures food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills, and roasters. • Rotate, cover and date all food items. • Prep for following day. Inventory and requisition food items for next day. • Perform set-up/breakdown and serve food at functions. • Perform post-service clean-up of work area. Clean and organize refrigeration, freezers and dry storage areas. • Notify Sous Chef of food shortages and equipment failures. • Prepare daily production lists. • Maintain knowledge of food products, their use/availability, and of all menus, and assist/train other culinary staff. Promote teamwork and positive morale among staff. • Monitor and enforce standards for proper food handling, sanitation and safety, at all times. Ensure adherence to all applicable state and local health and safety regulations. Other Duties & Responsibilities:• Assist in inventory counts and controls, and in maintaining cost effectiveness of culinary operation. • Perform other food preparation and kitchen tasks, as assigned. • May perform other assignments and duties, as area needs require. RequirementsSkills & Knowledge:• Strong knowledge, skills and understanding in all aspects of culinary field, with major emphasis on international and regional cooking. • Advanced culinary knife skills; strong knowledge of various cooking methods, preparation of soups, sauces, and stocks; butchering; product identification; expediting, as it relates to assigned work station. • 1-3 years culinary experience, preferably in a first class resort, hotel, or club, with evidence of formal culinary training preferred. • Strong communication and interpersonal skills, with ability to read, write, speak, and understand in English. • Ability to perform basic arithmetic (add, subtract, multiply, divide), with understanding of fractions and units of measure, for recipe adjustments and measurements. • Strong leadership and organizational skills, with proven ability to lead, motivate, and train other staff. • Strong knowledge and understanding of health, safety, and sanitation standards/regulations, and methods/practice. Liccnsure/Certification:• None