Job Description
Job Description
Scope of Position
The primary function of The Market Cook 2 position is to prepare high quality food for all the various outlets. He/she is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of banquet and/or restaurant food items based on hotel specifications and function contracts. He/she should have a complete knowledge of Cook 2 performance objectives, as well as sound technical skills.
Position Requirements
- Professional demeanor appropriate for a AAA four-diamond resort environment.
- Ability to handle a multitude of tasks in an intense, ever-changing environment.
- Ability to maintain composure and objectivity under pressure.
- Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
- Effectively listen to, understand, and clarify any concerns and/or issues raised by coworkers and guests.
- Flexible in terms of working hours.
- Ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
- A food handling certification must be completed within the first 90 days of employment.
Responsibilities
- Approach all interactions with guests and employees in a friendly, service-oriented manner.
- Follow Occupational Health and Safety Administration (OSHA) Regulations including thorough knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation, food borne illness, toxins, and chemical poisoning.
- Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
- Has a basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing.
- Must supply their own basic tools of the trade i.e., Chef's knife, paring knife, peeler.
- Refined skill set in the knowledge and preparation of garnishes.
- Ensure equipment and kitchen cleanliness.
- Keep production of food at an adequate level, to prevent excess leftovers and waste.
- Maintain regular attendance in compliance with the Hotel's Standards, as required by scheduling, which will vary according to the needs of the Hotel.
- Perform any reasonable requests made by the manager or supervisor.
Education
- High School diploma
- Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience.
Skills and Abilities
- Ability to communicate in the English language (second language is a plus).
- Knowledge of proper chemical handling, cleaning techniques and use of equipment and machinery.
- Willing to work flexible schedules including nights, weekends, and holidays.
- Ability to multi-task and think clearly in high stress situations.
Physical Requirements
- Physical agility and ability to move quickly in confined spaces.
- Requires standing, walking, reaching and bending throughout shift.
- Ability to push and/or pull 100 lbs.
- Ability to lift up to 50 lbs.
- Stand or walk for extended periods of time.
- Work in areas of high heat and humidity.
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