Cook II

Description

JOB OVERVIEW

Cook II is responsible for preparing and cooking a variety of dishes in accordance with the resort's standards and recipes. This position requires a solid understanding of basic cooking techniques and the ability to work efficiently in a fast-paced kitchen environment. Cook II assists with menu planning, maintains cleanliness and organization in the kitchen, and ensures food safety standards are met. The ideal candidate is a team player with a passion for culinary arts and a commitment to delivering high-quality dining experiences.

ESSENTIAL JOB FUNCTIONS

Food Preparation and Cooking

• •Prepare and cook a wide range of dishes, including appetizers, main courses, and desserts, following established recipes and standards.
• •Assist in preparing food for buffets, banquets, and a la carte services.
• •Ensure all food is prepared in a timely manner and presented attractively.

2. Menu Assistance

• •Assist in the development and testing of new menu items and specials.
• •Provide feedback to the Sous Chef and Executive Chef on menu items and preparation techniques.

3. Kitchen Operations

• •Set up and stock stations with all necessary supplies for service.
• •Ensure kitchen equipment is properly used, cleaned, and maintained.
• •Assist in managing inventory, including receiving and storing food supplies.

4. Food Safety and Hygiene

• •Adhere to all health and safety regulations, including proper food handling, storage, and sanitation practices.
• •Maintain a clean and organized work area, following the resort's cleanliness standards.
• •Regularly check the quality of ingredients and ensure they are properly stored.

5. Collaboration and Teamwork

• •Work closely with other kitchen staff to ensure smooth and efficient kitchen operations.
• •Assist in training junior kitchen staff and provide guidance on proper cooking techniques.
• •Communicate effectively with the kitchen team and front-of-house staff to ensure guest satisfaction.

6. Quality Control

• •Consistently monitor food quality and presentation to maintain high standards.
• •Identify and address any issues with food preparation or presentation.

7. Other Duties

• •Perform other duties as assigned by the Sous Chef or Executive Chef.
• •Participate in kitchen meetings and training sessions to enhance skills and knowledge.

WORK ENVIRONMENT

Kitchen, (high noise level and confined space) dish area, food store rooms, occasionally work in outside weather conditions. Required to operate and work with high heat cooking equipment and be exposed to freezing temperatures for short periods of time in walk-in refrigerators and freezers. Responsible for proper preparation of food items for the resort including restaurants and/or banquets.

Requirements

Essential

• •Knowledge of large volume food preparation.
• •Preferred at least 2 years culinary experience at a Four Diamond Restaurant/Hotel.
• •Problem solving skills.
• •Basic kitchen organizational skills.
• •Ability to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.
• •Basic knowledge in solids and liquids measurement units.
• •Ability to convert units of measure.
• •Ability to add, subtract, multiply and divide.
• •Ability to work under pressure and remain calm.

Desirable

• •American Culinary Federation Certified Cook/Culinarian.
• •State Food Handler Certification.
• •Knowledge of CPR or First Aid.

SAFETY RESPONSIBILITIES

All employees must learn and comply with all Resort safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe conditions to supervisors; must be familiar with all safety features or equipment, machinery or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

STANDARD SPECIFICATIONS

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

This description excludes the marginal functions of the position that are incidental to the performance of fundamental job duties.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an “at will” employment relationship.