POSITION SUMMARY

Responsible for all aspects of the assigned daily cooking station, this could include preparing breakfast items, break stations, hot and cold foods meats, fish, poultry, pizza, sandwiches, baked goods, action stations, and specialty foods in a variety of styles utilizing classical culinary cooking techniques.

ESSENTIAL DUTIES AND RESPONSIBILITIES -THE ESSENTIAL FUNCTIONS INCLUDE, BUT ARE NOT LIMITED TO THE FOLLOWING:

• Use safe, proper, proficient, and productive knife techniques for food preparation, including but not limited to, slicing, dicing, and chopping.
• Properly and proficiently execute all foundational cooking techniques including but not limited to, sauteing, grilling, braising, stewing, poaching, blanching, pan frying, roasting, searing, simmering, and steaming.
• Prepare typical breakfast station items, to include, but not limited to waffles, pancakes, egg benedict, assorted specialty egg dishes, breakfast meats, baked products, side dishes, vegetables, appetizers, meat, poultry, fish, potatoes, daily specials, and other specialty menu items.
• Be available to work action stations when requested.
• Prepare foods while interacting with guests in a positive and professional manner.
• Produce all foods from standard recipes within the time allotted.
• Use and maintain standard pieces of kitchen equipment for the purpose of mixing, grinding, slicing, and blending.
• Maintain the quality of all foods assigned at all times.
• Maintain a clean and organized workstation at all times while complying with all sanitation and safety guidelines.
• Close shift according to standards and checklists and ensure a proper breakdown and cleaning of workstations.
• Additional tasks could include the cleaning of floors, walls, kettles, skillets, mixers, ovens, stoves, storage areas, refrigerators and walk in refrigerators.
• Complete tasks assigned in other workstations within the culinary department to include the dish area and waste removal.
• Perform other work-related duties as assigned.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

• A minimum of two years previous cooking experience in a quality restaurant, hotel, conference center, or country club is required.
• Certification in a food safety from a recognized governing body, such as the ServSafe program through the NRA, is preferred.
• Moderate reading and writing skills; ability to follow written and oral instructions and procedures
• Promotes positive public relations with guests.
• Manual dexterity; auditory and visual skills.

LANGUAGE ABILITY

Ability to speak, read, and write English. Have the ability to effectively relate to managers and co-workers.

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be perform by an employee to successfully implement the essential functions of this position.

While performing the duties of this position, the employee is standing the entire shift. The employee frequently reach, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. Requires full sight and hearing capacity.

The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets.

The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

The noise level in the work environment is usually moderate to loud.

Employment is contingent upon successful completion of a background and drug test.