Please reply to email with resume and phone number.
TITLE: Cook II REPORTS TO: Executive Chef
DEPARTMENT: Member Services SUPERVISES: YES
CLASSIFICATION: Non-exempt
STARTING PAY: $22.00/HR
PRIMARY PURPOSE OF THE JOB:
Responsible for maintaining, setting up, producing, and controlling the quality of meat, fish, fowl, vegetables, potatoes, bread products and any other food items prepared in any station.
ESSENTIAL DUTIES:
Responsible for preparing all menu items according to standard recipes and as specified, to ensure consistency of product.
Responsible for preparing all menu items according to standard recipes and as specified in the B.E.O., working independently.
Responsible for preparing specialty sauces, soups, stocks and flavoring mixes, both hot and cold.
Responsible for visually inspecting, selecting and using only food items of the highest quality in the preparation of all menu items.
Responsible for checking and controlling the proper storage of product (first in first out), checking expiration dates, especially in highly perishable food items, and rotating inventory.
Responsible for keeping all equipment, including refrigerators, clean and in working condition, in accordance with food safety and sanitation standards.
Responsible for keeping storage and working areas clean, in accordance with food safety and sanitation standards.
Responsible for preparing daily specials in accordance with products provided by Sous Chef or Cook I.
Responsible for organizing mise en place for the next day’s preparation.
Responsible for ensuring HACCP compliance through temperature monitoring and good food safety and sanitation practices
Responsible for maintaining the HACCP log.
Responsible for performing general cleaning tasks as requested.
Responsible for performing other duties, such as moving supplies and equipment, cleaning up spills, etc., as requested, to ensure a safe working environment.
Responsible for following the Cook’s, Chef’s and Sous Chef’s directives.
All team members must maintain a neat, clean and well-groomed appearance and adhere to the dress code.
MINIMUM QUALIFICATION REQUIREMENTS:
SKILLS/KNOWLEDGE/EXPERIENCE:
Four years minimum cooking experience required.
Good working knowledge of the fundamentals of cooking.
Ability to train less experienced cooks.
Ability to create daily specials based on a theme.
Ability to operate all kitchen equipment i.e. stove, ovens, broilers, slicers, steamers, kettles, etc.
Must have experience working in a team environment and be able to be a team player.
Must be able to handle criticism.
Must be able to deal effectively with internal and external customers, some of whom, will require high levels of patience, tact and diplomacy, and collect accurate information to avoid or resolve conflicts.
EDUCATION/CREDENTIALS REQUIRED:
High School Diploma or equivalent work experience required.
Culinary School or Community College program certificate preferred.
Ability to obtain any government required license or certificate.
CPR certification and/or First Aid training preferred.
HACCP certification in food safety and sanitation preferred.
Good working knowledge of accepted HACCP and food safety and sanitation standards.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes, and to communicate with other employees.
MENTAL, PHYSICAL AND COMMUNICATION DEMANDS:
Must process sufficient manual dexterity of hand in order to use all kitchen equipment i.e. knives, spoons, spatulas, tongs, slicers, etc.
Ability to move or push goods on a hand cart/truck, weighing a maximum of 200lbs.
Ability to grasp, lift and/or carry a maximum of 50lbs.
Ability to stand and work continuously in confined spaces.
Ability to perform duties in an environment with extreme temperature ranges.
Ability to stand for long periods of time, up to and above eight hours.
This is a high stress position that requires clear thinking, tactical decisions, and good communication.
WORKING HOURS:
Regular attendance in conformance with the standards, which may be established by The Club at Hokulia from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. In addition, employees may be required to work varying schedules to reflect the business needs of the Pavilion.
SAFETY HAZARDS OF THE JOB:
Will be exposed to extreme temperatures.
Will be exposed to hazardous cleaning chemicals.
Use of company carry all cart for transporting refuse and banquet FF&E could result in injury.