Cook Assistant - MTI applicants ONLY

Job Description:
Prepares food that results in a high quality of taste, creativity and appearance to satisfy guests on a speedy basis

Typical Work Conditions: Kitchen

Equipment Used:
Stoves, oven, mixer, slicer, food processer, grinder, broiler, microwave, refrigerators, freezers, egg pans

Knowledge/Training:

• Previous kitchen and LINE experience is REQUIRED
• Must have the ability to expedite orders in a professional, organized and timely manner
• Must have clean and neat appearance and be a team player
• Salary commensurate with qualifications and experience
• SafeServe certified

Essential Tasks:

• Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designed by servers within policy
• Prepares and controls food usage in order to minimize waste
• Performs opening and closing duties in accordance with procedures
• Performs associated duties: cleaning and organization of refrigeration units, prepare next day food items, stock and inventory supplies as needed
• Notifies supervisor of incidents or conflicts that affect normal business operations and guest services

Key:
N = NEVER
O = OCCASIONAL
F = FREQUENT
C = CONSTANT

 

ACTIVITY

 

FREQUENCY

 

ACTIVITY

 

FREQUENCY

 

N

O

F

C

 

N

O

F

C

 

Lift/Carry:

 

 

 

 

 

 

 

 

 

10 Lbs. or less

 

 

 

X

Twist/Turn

 

 

 

X

11 – 20 Lbs.

 

 

 

X

Climb

X

 

 

 

21 – 50 Lbs.

 

 

 

X

Crawl

X

 

 

 

51 – 100 Lbs.

 

 

X

 

Reach Above Shoulder

 

 

X

 

100+ Lbs.

 

X

 

 

Reach Outward

 

 

X

 

 

 

 

 

 

Handling/Fingering

 

 

 

X

 

Push/Pull:

 

 

 

 

Stand

 

 

 

X

12 Lbs. or less

 

X

 

 

Walk

 

 

X

 

13 – 25   Lbs.

 

X

 

 

Sit

X

 

 

 

26 – 40   Lbs.

 

X

 

 

 

 

 

 

 

41 – 100 Lbs.

 

X

 

 

Drive:

 

 

 

 

 

 

 

 

 

Automatic

 

 

 

 

 

 

 

 

 

Standard

 

 

 

 

Bend

 

X

 

 

 

 

 

 

 

Squat/Kneel

 

X

 

 

 

 

 

 

 

 

• All personnel are subject to work in other areas of the hotel in positions not previously listed in your job description as needed.
• All personnel are expected to work their scheduled days and shifts.  Employees are also expected to be able to perform their essential duties with or without any reasonable accommodations.
• Poor attendance and job performance are grounds for termination.