45 % Prepares all food items according to standard recipes or, as otherwise specified by supervisor, to ensure consistency of product to the guest; requires transportation of heavy food products.
15 % Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain quality product.
20 % Keeps all refrigeration, storage, and working areas clean, working condition in order to comply with Health Department regulations.
5 % Ensures that all equipment in working areas is clean and in proper working condition to comply with Health Department regulations.
10 % Visually inspects, selects and uses only the freshest fruits, vegetables, meats and other food products of the highest standard in the preparation of all menu items. Reads and employs math skills for following recipes. Prepares requisition for supplies and food items for production in workstation.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.
ƒ Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor
ƒ Keep floors dry and clean to avoid slip/fall accidents.
ƒ Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills.
SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.
• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation. • Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.
• Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.
EDUCATION
High School graduate and Culinary or Apprenticeship program preferred
EXPERIENCE
Minimum two to three years cooking experience in a hotel/restaurant environment required.
GROOMING/UNIFORMS
All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.
EOE/AA/Disabled/Veterans