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Part-time Cook

4 months ago

Oklahoma City, United States ASM Global Full time

Position Summary

This position is a part-time cook position requiring knowledge in all cooking techniques with experience in banquet cooking.  Basic experience in Garde Manger is also required. May be expected to work alongside culinary staff of two or more in a full-service banquet kitchen.

Essential Duties and Responsibilities

  • Responsible for the production of menu items, maintaining adequate par levels and making sure kitchen staff has the food product and supplies needed for each event.

  • Works directly with the Lead Cook to have all components of the meal ready at the appropriate times.

  • Must be creative and consistent in food presentations.

  • Responsible for maintaining a clean and safe kitchen during their entire shift.

  • Maintain effective communication between the A.M. and P.M. shifts especially when dealing with items that require long cooking times and planning for upcoming events. This will be done with the support of the Lead Cook, Sous Chef and Executive Chef.

  • Responsible for making sure that all recipe questions are directed to the Sous Chef, and or the Executive Chef.

  • Follow all Oklahoma State Department of Health laws and that all H.A.C.C.P. regulations for cooling and storage are being followed throughout the entire kitchen.

  • Records production and waste on a regular and consistent basis.

  • Must have knowledge of food preparation, sanitation standards and inventory and control systems.

  • Excellent verbal communication skills to interact effectively with guests, owners and coworkers.

  • Make sure daily, weekly and monthly cleaning lists are completed.

  • Maintains high standards for work areas and appearance.

  • Other duties and responsibilities may be assigned.

Supervisory Responsibilities

This position does not have any supervisory responsibilities.

Qualifications

To perform this job successfully, an individual must be able to perform the essential functions of the job satisfactorily. The requirements listed below are representative of the knowledge, skills and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.

Education and/or Experience

  • At least (2) years’ experience in a restaurant or banquet facility preparing meals for a large volume of guests preferred

  • Minimum of one (1) year direct experience cooking food required

Knowledge, Skills & Abilities

  • Oral and written communication skills.

  • Strong customer service skills and ability to work with other staff members throughout the facility.

  • Excellent organizational, planning, communication, time management and inter-personal skills.

  • Ability to undertake and complete multiple tasks.

  • Must be able to work nights, weekends and holidays.

Physical requirements

  • Constant standing, frequent walking

  • Frequent stooping and bending

  • Frequent lifting/pushing/pulling objects up to 10-20 lbs.; occasionally lifting/pushing/pulling objects up to 20-40 lbs.; rarely lifting/pushing/pulling objects up to 80-90 lbs. (with assistance)

  • Must be able to lift 30 lbs.’ to the waist.

  • Manual dexterity required to work with items such as food, utensils, etc.

Working Environment

  • Fast paced and quick turnaround cooking. Works mostly in kitchen areas assigned to them.

  • Moderate to extreme exposure to noise during events

  • May be exposed to vibrations caused by extreme noise during events

  • May be exposed to strobe lights / lasers during events

  • May be exposed to extreme heat or cold environments

  • Exposure to commercial culinary equipment including knives, slicers, etc.