WI3653949

1

High School Diploma/GED

High School Diploma/GED Equivalent

Unspecified

40

JOB REQUIREMENTS: Description Job Description JOB TITLE Cook Level II
DEPARTMENT Culinary/Food and Beverage SUPERVISOR Executive Chef and Sous
Chefs POSITION PURPOSE Responsible for maintaining, setting up, food
production and quality control of all meat, fish, fowl, sauces, stocks,
seasonings and other food items prepared at a specific station.
ESSENTIAL FUNCTIONS 1. Prepare all station specific food items according
to standard recipes and/or as specified on guest check to ensure
consistency of product to the guest. Visually inspect, select and use
only food items ideal for the preparation of menu items. 2. Check and
control the proper storage of product (stocks and sauces needing special
attention), and portion control size. 3. Keep all refrigeration, storage
and working areas in clean, working condition to comply with Health
Department regulations. 4. Ensure all equipment in working areas is
clean and sanitized and in proper working condition. 5. Prepare
requisition for supplies and food items for production in the
workstation. Read and employ math skills to appropriately prepare item
according to recipes. 6. Maintain high quality level of food production
and presentation. 7. Cleanliness, sanitation and personal hygiene. 8.
Responsible for setting up station, breakdown, and all necessary advance
prep work. 9. Put all food away that has been requisitioned from
storeroom. 10. Prepare all food items according to recipe
specifications. 11. Ensure coolers are cleaned, organized and locked
after work if finished. 12. Perform other duties as assigned by
Executive or Sous Chefs. POSITION REQUIREMENTS 1. Sufficient manual
dexterity of hand in order to use all kitchen equipment, i.e., knives,
spoons, spatulas, tongs, slicers, etc. 2. Must own a set of knives. 3.
Ability to lift, push, or pull weights up to 100 pounds. 4. Ability to
stand for long periods. 5. Ability to work in confined work area with
high levels of noise and frequent interruptions. 6. Ability to perform
duties within extreme temperature ranges. 7. Any combination of
education and experience equivalent to graduation from high school or
any other combination of education, training or experience that provides
the required knowledge, skills and abilities. 8. High school diploma
preferred. 9. Culinary or Apprenticeship program preferred. 10. Cooking
experience required 1-2 years in a similar position. 11. Ability to
obtain any local, state or federal license or certification for
sanitation, liquor service, or food service certification. 12. Must join
H.E.R.E. Local 122 union. Equal Opportunity Employer \*\*\*\*\*
APPLICATION INSTRUCTIONS: Apply Online: ipc.us/t/5FDFC506205449B9