Kitchen Cook
3 months ago
BASIC PURPOSE: Prepare food items in accordance with production requirements and
quality standards while maintaining a safe, sanitary work environment.
ESSENTIAL FUNCTIONS:
1. Prepare food of consistent quality following recipe cards and production and
portion standards, per dupe from servers. (60%)
2. Start food items that are prepared ahead of time, making sure not to prepare
over estimated needs. (15%)
3. Date all food containers and rotate as per the SOP, making sure that all
perishables are kept at proper temperatures. (5%)
4. Check pars for shift use, determine necessary preparation, freezer pull and line
set-up. Note any out-of-stock items or possible shortages. Assists in keeping
buffet stocked. (10%)
5. Return all food items not used on next shift to designate storage areas, being
sure to cover/date all perishables. (5%)
6. Assist in setting up plans and actions to correct any food cost problems; control
food waste, loss and usage per SOP. (3%)
NON-ESSENTIAL FUNCTIONS:
1. Assist in prep work of vegetables and condiments as required for the next shift.
(2%)
GARNET HOTELS
JOB DESCRIPTION
PAY RATE $15-18 an hour based on experience
JOB TITLE: Cook
REPORTS TO: Executive Chef
DATE: 1/1/20
===============================================
Knowledge and Skills:
Education: High school education or equivalent experience
Experience:Minimum one year food service or related work
Skills and Abilities: Ability to operate, maintain and properly clean deep fryer,
broiler, stove, steamer, food processor, mixer, slicer, over,
steam table, tilt kettle, waffle iron, flat top grill.
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