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JOB TITLE: COOK STATUS: Regular, Non-Exempt DEPARTMENT: Kitchen SUPERVISOR: Executive Chef POSITION OVERVIEW: Responsible for preparing all mis-en-place for station and working service. Responsible for all vegetable accompaniments for protein dishes. Involved in the development of tasting menu and mise-en-place that changes daily. Speed, Accuracy & Temperature, responsible for all protein dishes. Utilizes a variety of cooking styles, times and temperatures: Whole Roast, Quick Sear, Sous Vide, Slicer etc. Sophisticated protein cooking. Must be able to work cleanly, efficiently, with respect for quality ingredients and careful attention to preparation. Must be able to operate effectively as part of a team, communicate clearly, ensure smooth service operations and quality service. GENERAL EXPECTATIONS: Act with integrity, honesty and knowledge that promote the culture, values of Mother Tongue.
Ensure that all guests feel welcome and are given responsive, professional, gracious service at all times.
Maintains clean and organized workstations that are cohesive with the restaurant’s philosophy, culture, and standards of excellence.
Recognize or seek areas for staff and restaurant improvement and offer positive solutions for change.
Operate within the restaurant on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative.
Understand completely all programs, procedures, standards, specifications, guidelines and training programs.
Understand philosophy of management and owner. Displays consistent attention to detail and follow through of all restaurant policies.
Represents the restaurant professionally through effective communication, cooperation and relationships with all business partners.
ESSENTIAL JOB FUNCTIONS: ( Includes but is not limited to the following duties. Other duties may be assigned):
Assume 100% responsibility for the quality and integrity of products produced and served to guests.
Understand completely all policies, procedures, standards, specifications, guidelines and training programs set forth by the Executive Chef and owner.
Work as a member of the team to ensure success in all areas of the restaurant.
Collaborate with all staff to ensure efficient and accurate service in compliance with restaurant standards for food preparation, temperatures, ticket times, flavor profiles.
Maintain station and prepare all menu items in accordance directives given by the Executive Chef. Maintain a hygienic and safe work environment at all times.
Fill in where needed to ensure that service standards and efficient operations are met.
Report to work punctually
Ensure that equipment is maintained as outlined in the restaurants safety and preventive maintenance programs.
Ensure that all products are received in correct unit, count and condition and that deliveries are performed in accordance to restaurant receiving policies and procedures.
Maintain a high level of focus, professionalism and cleanliness throughout the entire day.
Opening Duties:
Assist with the AM opening duties of production Cooks so that service is set up on time.
Ensure that all necessary items are in the restaurant or ordered for that day’s delivery before starting work.
Consolidate items that are needed on more than one station.
Prioritize work schedule with Production Cooks and Externs.
Produce station mis-en-place according to specific recipe and prep list guidelines.
Motivate and help Production Cooks and Externs to finish jobs ahead of schedule.
Produce and regularly check quality of powders, herb oils and vegetable stocks.
Provide all stations with the required herbs and oils for service.
Document any variations on recipes or techniques.
Document the precise preparation of any new items.
Ensure that all food is consistently prepared according to restaurant’s standards.
Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
Assist in other stations when necessary.
Station Mis-en-Place:
Check quality of mis-en-place from the previous service.
Discern quality of produce and ingredients used.
Document any new items as well as variations on recipes and techniques.
Document the precise preparation of any new items.
Ensure that all food is consistently prepared according to restaurant’s standards.
Ensure that all necessary items are in the restaurant or ordered for that day’s delivery.
Motivate and help production Cooks finish jobs ahead of schedule.
Produce mis-en-place according to specific recipe and prep list guidelines.
Regularly check quality of powders, herb oils and vegetable stocks.
Provide all stations with the required herbs and oils for service.
Update Chef de Cuisine, Sous Chefs and Line Cooks on the day’s progress.
Assist in other stations when necessary.
Have necessary China online before service.
Protein Preparation:
Butcher and process fish and seafood according to Executive Chef’s specific guidelines.
Butcher and process meat according to Executive Chef’s specific guidelines.
Ensure that all meat is consistently processed according to restaurant’s standards.
Assist in other stations when necessary.
Breakdown:
Discard any leftover items that cannot or should not be saved.
Change and label all meat containers.
Inventory all fish and seafood items.
Ice all fish and seafood
Cryovac all necessary items.
Consolidate all mis-en-place.
Clean entire work area thoroughly every day.
Communicate with the Chef de Cuisine, Sous Chefs and Line Cooks on the day’s events and plan for the next day.
Return all China to the proper place.
Accurately and precisely request mis-en-place from the production Chefs for the following day.
The exact method, precise amount needed, specific variety of what is needed as well as required method of storage should be communicated. The mis-en-place must be requested a day before. Same day requests for mis-en-place should be avoided.
Communicate with other Chef de Parties to avoid repetition of work.
Prepare list for order of all necessary proteins and ingredients for the Executive Chef, Executive Sous Chef and Sous Chef.
Check menu for any conflicts in ingredients, garnish and preparation.
SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES: 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, using some other combination of knowledge, skills, and abilities:
Must be able to speak, read, write and understand the primary language(s) used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess basic computational ability.
Must possess basic computer skills. Must have complete knowledge of POS system.
Knowledge of the appropriate table settings and service ware.
Ability to describe all menu items, prices, and methods of preparation.
Must have complete knowledge of and use the service guidelines outlined by the company.
Further duties not currently listed in this outline may be added at the manager’s discretion.
REQUIRED QUALIFICATIONS : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
REQUIRED QUALIFICATIONS:
A minimum of 2-4 years of kitchen preparation and cooking in a fine dining restaurant.
Ability to communicate effectively with management, guests, and hourly staff.
Be able to work in a standing position for long periods of time (minimum of 8 hours a day).
PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by a Sommelier to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
Must be able to stand and exert well-paced mobility for up to 7 hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability to reach other departments of the hotel on a timely basis.
Must be able to lift trays of food or food items weighing up to 30 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. frequently.
Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.
Must be able to exert well-paced ability in limited space.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
While performing the duties of this job, the Line Cook is regularly required to stand, walk, sit, and talk or hear. Frequently it is required to use hands to finger, handle, or feel objects, tools, or controls and reach with hands and arms. Sommelier is occasionally required to stoop, kneel, crouch, or crawl.
The Line Cook must be able to lift and/or move up to 30 pounds, be able to work in a standing position for long periods of time and able to safely lift and easily maneuver plates, cases of water, chairs and dining room tables.
Be able to reach, bend and frequently lift up to 30 pounds.
Must have the stamina to work a minimum of 40 hours per week.
COMMENTS: This job description is not an exclusive or exhaustive list of all the job functions that a person in this position may be asked to perform from time to time.
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