ESSENTIAL JOB FUNCTIONS:
Performs all functions of a Cook 1 and Cook 2. Maintains adequate supply of menu items. Maintains assigned facility in a sanitary condition and equipment in operational condition. Inspects assigned areas and coordinates cleaning activities with the Kitchen Steward. Regularly inspects food in steam tables to insure freshness. Protects company assets against stealing, breakage and waste. Maintains portion controls. Provides leadership and training to lower level cooks. Continues to update cooking knowledge through books, magazines and discussions with the Executive Chef and Executive Sous Chef.
QUALIFICATIONS:
Positions that have contact with the public require the ability to work in a noisy environment, and may be exposed to guests who use tobacco products. Also, non-public contact positions may be required to enter public areas from time to time, in connection with their duties, and may be subject to the same environment.
EDUCATION:
Culinary Arts education preferred
EXPERIENCE:
Minimum of 5 years of cooking in a high quality establishment Heavy experience in cooking soups, sauces and gravies or completed three-year apprenticeship program and/or completion of accredited culinary school
ABILITIES:
Knowledge of breads, pastries, bakery production Ability to implement a la carte desserts Demonstrated expert skill level on all cook stations Certificates in culinary arts, ACF Certification, etc., preferred Demonstrated leadership skills with a focus on coaching for success; ability to mentor Ability to oversee the daily operations of the kitchen in the absence of a Chef Literacy and fluency in English Ability to stand for 8 hours Good communication skills
PHYSICAL/MENTAL DEMANDS:
This list of essential functions, other duties, mental and physical demands, requirements and licenses is not meant to be exhaustive. Management reserves the right to revise job descriptions and to require other tasks be performed when the circumstances of the job change.