Cook 2

Sheraton Park Hotel at the Anaheim Resort

JOB TITLE: Cook 2

REPORTS TO: Sous Chef

BASIC PURPOSE: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.  Support the Sous Chef in the coordination and planning of the production, preparation and presentation of food for the hotel in a safe, sanitary work environment.

ESSENTIAL FUNCTIONS:

1.         Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.  (60%)

2.         Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.  (15%)

3.         Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.  (5%)

4.         Check pars for shift use, determine necessary preparation, freezer pull and line set up.  Note any out-of stock items or possible shortages.  Assist in keeping club lounge stocked.  (10%)

5.         Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.  (5%)

6.         Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.  (3%

NON-ESSENTIAL FUNCTIONS:

1.         Assist in prep work of vegetables and condiments as required for the next shift. 

Knowledge and Skills:

Education:       High school education or equivalent experience

Experience:      Minimum 3-4 years hotel food service or related work

Skills and Abilities:      Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill

No. of employees supervised:  Zero

Travel required:            None

Hours Required:           Requires a flexible schedule based on business needs.

                                                                  ENVIRONMENT

                                                         Physical Job Requirements

                                                        (for essential functions only)

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Lifting/Pushing/Pulling/Carrying    Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.

Position regularly involves lifting food cases and metros weighing up to 70 lbs.  Pushing and pulling carts is required.

    No Lifting/Pushing/Pulling/Carrying Required.

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Bending/Kneeling   Describe the type(s) of required bending and/or kneeling to include when, why and how often.

Regular bending to lift items and supplies.  No kneeling.

    No Bending/Kneeling Required.

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Mobility   Describe the type(s) of mobility required to include distances and % of time involved.

Regularly moves all around kitchen.

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