Cook - Full-time / Part-time

We have an immediate opening for a Cook.

Must be able to work various shifts per week.

• Be authorized to work in the United States.

POSITION PURPOSE
Manage all aspects of the food production, including food preparation according to the description. Adhere to sanitation practices.

ESSENTIAL FUNCTIONS

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner. (80% of time)
• Set up station to meet the needs of all banquet functions. (15% of time)
• Practice sanitation and safety daily to ensure the total customer satisfaction. (5% of time)

SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the theatre F&B operation:

• Consult with Kitchen Manager on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate, support and make recommendations for ongoing theatre F&B operation programs with continuous improvement in networking.

OTHER
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the theatre F&B operation. In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with Marcus rules and regulations for the safe and effective operation of facility. Employees who violate theatre F&B operation rules and regulations will be subject to disciplinary action, up to and including termination of employment.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.

QUALIFICATION STANDARDS

Education: High school or equivalent education preferred.
Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits.
Grooming: All employees must maintain a neat, clean and well-groomed appearance per Marcus standards.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Physical Demands

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Walking and standing are required for the majority of the working day. Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Must be able to exert well-paced ability in limited space and to reach other locations of the theatre F&B operation on a timely basis.
• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.