WI3647182

1

Unspecified

40

JOB REQUIREMENTS: Description Job Description JOB TITLE Cook Level III
DEPARTMENT Culinary/Food and Beverage SUPERVISOR Executive Chef, and
Sous Chefs POSITION PURPOSE Entry level cook that follows orders from
Chefs/cooks. ESSENTIAL FUNCTIONS 1. Prepare and cook food properly and
quickly following all required recipes in a timely manner. 2. Store food
correctly using proper rotation and dating. 3. Perform and fill out
duties listed on checklists and prep sheets. 4. Maintain sanitary
standards before, during, and after service. 5. Determine inventory of
food items and requisition from store room. 6. Set up equipment needed
for preparation prior to service. 7. Maintain high quality level of food
production and presentation. 8. Cleanliness, sanitation and personal
hygiene. 9. Responsible for setting up station, breakdown, and all
necessary advance prep. work 10. Put all food away that has been
requisitioned from storeroom. 11. Prepare all food items according to
recipe specifications. 12. Make sure coolers are cleaned, organized and
locked after work is finished. 13. Bring to Chefs attention any items
that are not fresh. 14. Make sure all food is prepared in order to
maintain high standards. 15. Assist in control of food usage. 16.
Perform other duties as assigned per Executive or Sous Chefs POSITION
REQUIREMENTS 1. Friendly and polite team member. 2. Must own a set of
knives. 3. Ability to read micros orders. 4. Knowledge of basic prep
functions (i.e. cleaning greens, prepping vegetables). 5. Knowledge of
equipment and food. 6. Knowledge of proper cooking procedures. 7.
Knowledge of proper knife handling and techniques. 8. Knowledge and
basic comprehension of the English language. 9. Ability to work under
pressure. 10. Ability to various shifts. 11. Ability to stand for long
periods. 12. High school diploma or GED preferred. 13. Must join
H.E.R.E. Local 122 union. Equal Opportunity Employer \*\*\*\*\*
APPLICATION INSTRUCTIONS: Apply Online: ipc.us/t/D96BFEA34DA94E47