Cook II

PRIMARY OBJECTIVE OF POSITION:

Assist the cooks in the preparation of all food items for the Food & Beverage Outlets & Banquets per standardized receipes from Banquet Event Orders (BEO's) or guest checks in the outlets.

RESPONSIBILITIES AND JOB DUTIES:

• Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production.
• Prepares all the prep work for menu items using standardized recipes as your guide for the outlets; sets up and prepares items for banquets per prep lists and Banquet even orders and all other duties as assigned.
• Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers and labels too protect against waste and spoilage.
• Maintains area in a clean and sanitized condition at all times.

 PHYSICAL DEMANDS:

While performing the duties of this job, the employee is regularly required to walk, use hands to finger, handle, feel: reach with hands and arms; climb or balance; stoop, kneel, crouch or crawl and talk and hear. The employee is occasionally required to stand and taste and smell.  The employee must frequently lift and/or move up to 50 pounds.  Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus.  Employee must be able to use a chef knife. 

SPECIAL SKILLS REQUIRED:

• Problem Solving:   Uses reason even when dealing with emotional topics.
• Technical Skills: Assesses own strengths and weaknesses; Strives to continuously build knowledge and skills; Shares expertise with others.
• Customer Service: Responds promptly to internal and external customer needs; Responds to requests for service and assistance; Meets commitments.
• Interpersonal Skills: Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things.
• Oral Communication: Speaks clearly and persuasively in positive or negative situations; Listens and gets clarification; Responds well to questions.
• Written Communications: Writes clearly and informatively; Able to read and interpret written information.
• Teamwork: Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of the team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed.
• Quality Management: Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness.
• Cost Consciousness: Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenues; Conserves organizational resources.
• Diversity: Shows respect and sensitivity for cultural differences; Promotes harassment­ free environment.
• Ethics: Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically.
• Organizational Support: Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values.
• Judgment: Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions.
• Motivation: Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals.
• Planning/Organizin:gPrioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans.
• Professionalism: Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments.
• Quality:   Demonstrates  accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality.
• Quantity: Meets productivity standard;sCompletes work in timely manner; Strives to increase productivity;  Works quickly.
• Safety and Security: Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly.
• Adaptability: Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays or unexpected events.
• Attendance/Punctuali:ty    Is  consistently  at  work  and  on  time;  Ensures  workresponsibilities are covered when absent; Arrives at meetings and appointments on time.
• Dependability:     Follows   instructions,  responds  to  management   direction;   Takes responsibility for own actions;  Keeps commitments;  Commits to  long hours of  work when necessary to reach goals; Completes tasks on time or notifies appropriate person with alternate plan.
• Initiative: Volunteers readily; Asks for and offers help when needed.

EDUCATION/EXPERIENCE REQUIRED:

Prior Line or Banquet cooks experience of 1 year preferred. Working knowledge of how to clean and cut Honeydew, cantaloupe and pineapple; must be familiar with classical knife cuts and be able to name all of the Mother Sauces and have the knowledge on how to prepare at least 3 of the Mother Sauces. High School diploma preferred.

LICENSES OR CERTIFICATES:

Must obtain and maintain a Hepatitis A vaccine.  CPR Certification and/or First Aid Training preferred.  Sanitation certification preferred.  Ability to obtain government required license or certificate.