Cook - Full Time PM

4 days ago


Sheboygan, United States Sheboygan Resort Operat Full time
Job DescriptionJob Description

Position: Cook- Full Time

Reports to: Sous Chef

Job Purpose: Line level cook in restaurant outlet. Ensures consistent food preparation, maintain cooking utensils, equipment, and kitchen sanitation.

Job Summary: This position is a mid-level skilled line cook in restaurant outlet, maintaining a positive attitude and cooperative working environment, maximizing productivity and being highly engaged. This position is able to work all functions of kitchen in an operational role, and can adhere to recipes and exceptional food quality. Holds themselves accountable in regards to operational expectations; maintains safe, secure, and healthy work environment.

Leadership Expectations

  • Adhere to standard operating procedures for culinary associates.
  • Be positive in a cooperative working climate maximizing productivity and employee morale & engagement.
  • Provide feedback to culinary leadership necessary tools, materials & information for your team to be successful.
  • Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
  • Maintains a calm presence, especially under stressful situations

Duties

  • Ensure the operation is set for success and ready to open daily.
  • Maintain up to date knowledge of all food & beverage menu items.
  • Ensure proper sanitation of the Back of House operations and keep the restaurant well maintained and organized at all times.
  • Assist restaurant staff when necessary to provide optimum service to guests.
  • Maintain proper inventory controls.
  • Provides food preparation assistance by washing, peeling, cutting, and seeding vegetables and fruits; cleaning, cutting, and grinding meats, poultry, and seafood.
  • Prepares soups and sauces.
  • Controls recipes by weighing and measuring designated ingredients.
  • Maintains safe, secure, and healthy work environment by cleaning work areas, equipment and utensils.
  • Works with steward department as needed - segregating and removing garbage; steam-cleaning or hosing garbage containers; following sanitation standards and procedures; complying with legal regulations.
  • Management of FIFO and par levels – inventory regulations, requisitioning supplies, and proper storing.
  • Maintain proper uniform, name tag, and hat in accordance to Blue Harbor Resort & Conference Center Handbook
  • Full cooperation, understanding, and adherence of Blue Harbor Resort & Conference Center Handbook

Qualifications

  • Promotes team spirit and works collaboratively to achieve team goals.
  • Has attendance record aligned with Blue Harbor Resort & Conference Center Handbook and can be trusted to handle a high level of responsibility.
  • Dedicated to exceeding quality standards and providing products and services of the highest caliber.
  • Inspires others with enthusiasm and positive energy.
  • Places high priority on personal and professional growth. Keeps knowledge and skills current through continued education, reading industry journals, and participating in professional organizations.
  • Thorough understanding of sanitation-related issues. Takes all precautions and preventative measures necessary to ensure a clean food preparation environment.
  • High School diploma or equivalent experience.
  • Maintains Servsafe certification.
  • Hands-on in Health code compliance and state regulations.
  • Ability to pass Culinary Exam 2 with a score of 90%.
  • Ability to pass level 2 cooking practicum and any previous level practicum.
  • Ability to pass all level 2 culinary quizzes or testing based on menus and knowledge.

Physical Requirements

  • Lift up to 50 lbs., sit and/or stand for long periods

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