Cook II
1 month ago
- Paid time off
- 401(K) with employer match
- Holiday Pay
- Medical, Dental and Vision Insurance with Wellness Credits
- Employee Assistance Program
- Basic Life, AD&D
- Disability Benefits
- Employee Meals
- High School or GED completed and/or experience in a hotel culinary role preferred.
- 2 years of high volume culinary experience required.
- Food Handler certification or equivalent required.
- Ability to read and follow standardized recipes.
- Flexible and long hours sometimes required.
- Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
- Ability to stand during entire shift
- Ability to withstand temperature variations both hot and cold.
- Employees must at all times be attentive, friendly, helpful and courteous to all guests and fellow employees.
- Prepare high-quality food items following standardized recipe cards to meet production, delivery and service schedules.
- Working knowledge of batch and banquet production.
- Ability to run a shift without direct supervision.
- Intermediate knife skills as they pertain to fruits, vegetables and proteins.
- Assist with transportation of banquet food and plating.
- Safely and effectively perform hot and cold food prep using standardized food preparation techniques.
- Possess knowledge and experience in proper cooking techniques pertaining to roasting, grilling and frying.
- Work closely with Supervisor in developing skills in preparing soups and sauces.
- Recognize quality standards in fresh vegetables, fish, dairy and meat products.
- Knowledge of herbs and spices and proper use of each.
- Ability to complete food temperature logs and collect food samples from meal periods.
- Prepare and display buffet food items according to center standard.
- Knowledge of working different action stations.
- Ensure proper storage and rotation of food products and ingredients.
- Understand intermediate cooking techniques.
- Breakdown buffets and kitchen line, storing food and equipment properly.
- Maintain the work area, including all counter tops, utensils, equipment and refrigeration in a clean and sanitary condition in accordance with local health department sanitation laws.
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