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Short Order Cook
Related Titles :Cold Food Cook; Garde Manger Cook (Helper); Pantry Specialist
Reports to: Line Supervisor, Sous Chef, and Executive Chef
Supervises:There are no supervisory duties in this position.
Classification:
Education and/or Experience
Must be 18 years of age or older.
Some culinary work experience.Job Knowledge, Core Competencies and Expectations
Knowledge of basic culinary fundamentals.
Ability to prepare cold food items required for clubs menus.
Knowledge of and ability to perform required role during emergency situations.Job Summary(Essential Functions)
Job Tasks/ Duties
Prepare cold products according to clubs standard recipes. Responsible for maintaining the inventory of all dressings and vinaigrettes needed by the à la carte and banquet departments.
Slices and pre-portions cold cooked meat, fish and poultry; garnishes them in an appetizing and tasteful manner.
Prepares appetizers, hors doeuvres, centerpieces and relishes in an attractive manner.
Prepares cold sauces, jellies, stuffing, salad dressings and sandwiches using clubs standard recipes.
Requisitions food supplies necessary to produce the items on the menu.
Adheres to state and local health and safety regulations.
Maintains the highest sanitary standards.
Notifies Sous Chef in advance of expected shortages.
Maintains security and safety in work area.
Ensures that work area and equipment are clean and sanitary.
Covers, dates and neatly stores reusable leftover products.
Attends staff meetings.
Assists with other duties as instructed by the Sous Chef and the Executive Chef.Licenses and Special Requirements
Food safety certification.Physical Demands and Work Environment
Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend stretch, and twist or reach.
Push, pull or lift up to 50 pounds.
Continuous repetitive motions.
Work in hot, humid and noisy environment
