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Primary Purpose of Position
The Cook I is responsible for an assigned station in the kitchen cooking a variety of meats, vegetables and seafood according to specified menu and recipes. Primarily responsible for cold line and prep work for the kitchen. Must be flexible and able to work in different stations in kitchens and learn the skills to improve knowledge. This is an entry level Cook position with significant on-the-job training.
Salary Range: $16.50 - 20.50, Depending on Experience
Essential Duties and Responsibilities
Assist in the preparation of foods according to established recipes and menus
Chop and prep food such as vegetables, make salads, assist in putting together entrees
Ensure leftover food is stored properly
Perform kitchen maintenance tasks such as emptying the trash and washing dishes
Test the temperature of food at specified intervals
Follow all sanitation guidelines and safety precautions
Leave work station in a clean and orderly fashion. All foods must be covered, labeled, and properly stored.
Handle equipment, appliances, small wares, supplies, and tools
Perform opening & closing procedures
Stock and rotate food; alert the Sous Chef in regard to low inventory items
Work on the line, salad station, and prep station
Report any wasted food on waste sheet located by the door of walk in.
Communicate effectively with co-workers and managers; ensure efficient and effective communication with front of house staff
Employee must be in full uniform when entering the kitchen; clean and neat appearance
Distribute and store clean pots, dishes and utensils.
Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.Complete knowledge and adherence to kitchen policies and procedures.
Know all safety and emergency procedures.
Perform any responsible task requested by management.
Keep management informed of any concerns regarding the kitchen operations.
Participate in recycling procedures of hotel and train staff to properly dispose of trash.
Understand the importance of cross training for all shifts and hours of operation.
Wear gloves when handling food that is ready-to-eat.
Education/Experience
High School diploma or equivalent required
Culinary degree preferred
Prior kitchen experience desired, but not required
Based on performance this position can lead to a higher classification in the department (i.e Cook II ); performance is determined based on the results from regular work inspections, following LHW standards, quality and quantity of work as determined by manager/supervisor
Special Skills/Equipment
Prior use of kitchen equipment, to include knifes, oven, mixers, etc. desired
Able to read, understand, and produce in a timely manner
Understanding and knowledge of safety, sanitation and food handling procedures.
Ability to follow directions and desire to learn
Essential Physical Requirements
The work is primarily performed in a kitchen environment.
Employee is exposed to high heat sources, steam, boiling liquids, sharp knives, electrical equipment and potentially wet floors. Extreme caution must be exercised when encountered with these conditions.
Position has very little guest contact.
Employee Conduct
It is the responsibility of every employee to contribute to a positive work environment through cooperative and professional interactions with co-workers, guests and vendors.
