Cook II - Full Time

EDUCATION / EXPERIENCE

Must be at least 18 years old with a High School Diploma, a GED or equivalent experience. Preferred applicant with at least 2 years kitchen service experience.

SUMMARY

It is the Cook 2 duty to work with their supervisory staff prepping, setting up, preparing and providing quality food and service in all areas of food production in accordance with guided specifications while maintaining organization, cleanliness and sanitation of work areas and equipment. Line Cooks must perform at a high level of efficiency and poise at all times.

ESSENTIAL JOB FUNCTIONS

• Plan, prep, set-up, cook and provide quality service in all areas of food production for all menu items and specials in the designated outlets in accordance with standards, plating guide specifications, and presentation guidelines.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Follow and understand specific guidelines including but not limited to, proper cool down, labeling and storage of product.
• May work in several areas such as the carving station, specialty stations, buffets, banquets, deli, steakhouse etc.
• Read and follow menus and recipes and compute basic mathematical calculations.
• Communicate effectively with guests, co-workers and management in a positive and professional manner
• Arrive to work in proper uniform and be ready to work for scheduled shift in designated work area
• Willingness to cross-train and provide support in related areas of operations.
• Complete other duties as assigned by management.

OTHER NECESSARY SKILLS AND ABILITIES

• Must have excellent culinary skills or have the ability to grasp, learn and respond quickly to training
• Must have excellent customer service and communication skills both verbal and written.
• Must be a team player with a positive attitude.
• Must be highly organized and able to handle multiple tasking.
• Must be able to complete tasks and projects in a timely manner by prioritizing obligations and time.
• Must possess the ability to work with various personalities while maintaining impartiality.
• Must respond to supervisory guidance and assignments and accept constructive criticisms in order to learn new, updated information.
• Necessary for promptness and ease of adjustment to the work environment and flexibility to change are essential in this position.
• Must have the ability to work well under pressure in a positive and professional manner, accomplishing the tasks set forth for the day.

EQUIPMENT TO BE USED

Items include, but are not limited to: dishwasher, fryer, broiler, steam kettles, Alto Sham, mixer, slicer, steamer, char grill, flat top grill, freezer, cooler, hot box, knives, juicer, saut station.

TYPICAL PHYSICAL DEMANDS

• May be required to lift up to 75 lbs. and must be able to stand and/or walk for entire shift.
• May also be required to reach, bend, stretch, kneel, crawl, lift and carry

TYPICAL MENTAL DEMANDS

• Must be able to effectively handle stressful and compromising situations while remaining focused, positive and professional, as well as have the ability to deal with difficult people without losing perspective.
• Must be able to work productively under strict time restraints with variable deadlines.

WORKING CONDITIONS

• Must be willing and able to work in a crowded, loud, warm, humid and smoky environment.
• Must be able to work under constant surveillance.
• May be required to work in a confined space.
• Must practice all safety policies, procedures and standards as set by OSHA and Health Dept.
• Must be able to work flexible hours including days, evenings, graveyards, weekends and holidays.
• Tips may be received. All tips received must be declared and are subject to tax.

COMMENTS

• Native American and Tribal Preference will apply.
• Must be able to pass a background investigation and a drug and alcohol urinalysis as a condition of employment.
• Must be able to take on additional responsibilities when needed.
• Must adhere to company policies regarding strict confidentiality.

The above statements are intended to describe the general nature and level of work performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Management retains the right to add or to change the duties of the position at any time. Any qualifications to be considered as equivalents in lieu of stated minimums require prior approval of the Director of Human Resources.