Job Description
Job Description
Every other Weekend 10:30a a.m.- 6:30p
GENERAL SUMMARY:
The Junior Cook is responsible for the preparation of a subset of the organization’s food items as per standardized recipes, under the supervision of more experienced Cooks. They must also demonstrate eagerness to learn and to do what’s best for the team.
PRINCIPLE DUTIES:
Essential Job Duties:
Food Preparation / Duties
- Prepares some soups, stocks, and sauces with supervision; able to boil, braise, and roast some items as per standardized recipes with supervision.
- Effectively follows recipes and excels in at least one cook station.
- Works in a clean workstation while producing prep items with some supervision.
- Does some limited menu writing.
- Or other job duties assigned by the Chef
- May be asked to offer support in dishwashing if needed
Safety
- Maintains assigned work station in a safe and sanitary condition.
- Maintains acceptable standards of personal hygiene and complies with department dress code.
- Pinpoints operational concerns with safety to Chefs
Learning and Development
- Takes direction with an eye towards learning how to identify ways to improve operational standards
- Attends pre-shift meetings and takes directions and feedback constructively
- Takes in and incorporates feedback to learn and grow skills.
- Acts with a focus on the needs of the team
QUALIFICATIONS:
- Ability to communicate effectively in English, including following instructions and asking for clarification. Able to perform simple arithmetic, measurements and conversions.
- A minimum of 1 – 2 years of experience as a cook in a hotel, restaurant, club or similar institution is strongly preferred
- Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
- Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet.
PHYSICAL REQUIREMENTS/WORKING CONDITIONS:
Must be able to stand or walk for up to 8 hours per day. Must be able to bend, stoop, and stretch frequently throughout the day. Moderate to heavy physical effort needed infrequently. Manual dexterity for preparing food. Ability to use standard industrial kitchen appliances required. Must be able to lift up to 50 lbs. independently. May be exposed to extreme temperatures (freezers and stove-range burners) for short periods of time. May be exposed to industrial cleaning chemicals. Must be able to see, hear, and communicate with others.