JOB SUMMARY
The overall objective and purpose of the Cook 2 position are to prepare food for the restaurant, bar, Grand Performer meals, and banquets. The incumbent is responsible for preparing quality food and pleasing presentations, and meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the company's mission, core values, standards, and goals.
CORE RESPONSIBILITIES
Greet and interact with internal and external guests in a genuinely warm and friendly manner using professional and Kessler standard nomenclature.
Operate the telephone system, answering calls within three (3) rings, using the correct salutation and telephone etiquette.
Maintain the integrity of the guests’ privacy, including confidentiality of personal information and key control.
Maintain the integrity of Company proprietary information and protect company assets.
To complete temperature books of hot and cool food.
To complete the equipment, checklist, and walkthrough and notify if any problem with the equipment.
To properly and efficiently prepare and present all food items to be served, including accommodating special guests’ requests.
To rotate food in walking coolers and freezers to minimize waste and spoilage.
To maintain internal cleanliness of all food prep areas.
To communicate the need for goods to be ordered to kitchen leadership.
To follow all specifications and to properly set up hot and cold line stations.
Assists dining room waiters in the food and beverage service, sets tables, serves guests as directed by the waiter, keeps menus clean, the clean table between servings, menu knowledge.
Follow proper food handling procedures.
Wash dishes, glassware, and silverware
Wash pots, pans, and trays
Maintain a clean and organized pantry and coolers
Clean countertops and walls, mop floors
Segregate and remove trash and garbage and place it in designated containers
Regularly empty garbage containers
Rinse out and wash garbage cans
Sort bottles, plastics, and other recyclable items
Stack clean dishes and transfer equipment to the proper storage area
Transports dirty dishes to the dishwashing station.
Polish silver and glass as needed.
To communicate all guest requests to an appropriate leader in a timely and professional manner.
To be able to read, understand and produce promptly.
To maintain a thorough knowledge of menu items.
Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes.
Maintain neat, clean, and professional appearance according to standards
Comply with all company safety and security policies and procedures. Report accidents, injuries, and unsafe conditions
To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
To attend all training and meetings as directed.
To perform other tasks, including cross-training as directed.
All other duties as assigned, planned or un-planned
Basic knowledge of production and operations in all relevant kitchen areas.
Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
Basic knowledge of soups, stocks, and sauces
Must have proficient knowledge of sautéing, culling, broiling, poaching, boiling, steaming, and braising.
Knowledge of fabrication of basic proteins required.
Ability to effectively communicate and multi-task
Proficient in handling knives and culinary tools
Basic knowledge and experience working with Microsoft Word, Excel, and Outlook as well as POS (point of sale) systems
