Infinity - Cook III

POSITION TITLE: Cook III JOBCODE: # 210-285

DEPARTMENT: Infinity Buffet/Food & Beverage

POSITION SUMMARY:

1. Must understand weights and measures.

2. Must be able to operate a scale.

3. Must be able to read and follow a recipe.

4. Must know how to properly and safely operate kitchen equipment.

5. Must have a complete knowledge of all sanitation rules.

6. Must be familiar with the following cooking techniques:

Sauté, Fry, Braise, Grill, Broil, Bake, Roast, Poach, Scaled, and Coddle.

7. Must know the Mother sauces.

8. Must know the quality indicator for beef, fish, fowl, eggs, and produce.

9. Must understand reductions and fond.

10. Must have a complete understanding of the Bigarde System and normal classical terminology.

EDUCATION and SKILLS REQUIRED:

• High school graduate or GED.
• Must know proper use of hand tools, especially knives.
• Must have the ability to consistently reproduce an item or recipe, without further instructions or assistance.
• Must demonstrate good hand skills.
• Must be able to make all Mother sauces.
• Must know some of the small sauces.
• Must understand and be able to produce emulsified sauces.
• Must posses a basic understanding of color, texture and flavor.
• Must understand menu development and be able to properly write menus.
• Must understand and posses excellent plating skills.
• Must have a good understanding of U.S.D.A. specifications, requirements and grading criteria.
• Must understand roux, starches, and liaisons.
• Must have good Grade Manger skills, including charcuterie, pates, ballotins and gelotines.
• Must be able to produce pan sauces.
• Must be able to execute all cooking techniques at a high level.
• Must be able to adjust a recipe to alter its yield.
• Must understand internal temperature and degrees of doneness.
• Must understand fundamental baking. Must understand buffet presentation.
• Know how to order products and compute yield and consumption.
• Must understand product re-utilization.

PHYSICAL REQUIREMENTS:

Must be able to lift a minimum of 40 lbs. and walk carrying it a minimum of 20 ft.