Cook I - all shifts available/multiple venues

SECTION: JOB DESCRIPTION

SUBJECT: COOK I

EFFECTIVE DATE: 04/01/2024

REVISED DATE: 04/01/2024

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REPORTS TO: Sous Chef and Supervisor of that venue/restaurant - The Cove, The Den or Infinity Buffet

RESPONSIBILITIES:

1. Completes recipes and flow of production by frying, sautéing, steaming, braising and boiling according to Treasure Bay specifications.
2. Preps items prior to cooking by thawing, breading or cutting when required.
3. Complies with portion sizes, quality standards, department rules, policies and procedures.
4. Identifies and selects cuts of meat, poultry, shellfish, fish and vegetables used for production.
5. Carves meat, fish and poultry to specification.
6. Maintains a safe, sanitary, and organized work station throughout the shift.
7. Selects and uses knives, utensils and equipment to portion, cut, slice, dip, batter, bread, whip, beat, maintain holding temperature, broil, boil, fry, sauté, etc to produce food in the kitchen.
8. Aids with the completion of the daily prep items.
9. Responsible for organization and cleanliness of all areas and aspects of the kitchen.
10. Responsible for proper rotation of product to avoid waste.
11. Communicates with Supervisor at end of their shift regarding next shifts possible needs.
12. All other duties deemed necessary by a Supervisor or Manager.
13. Responsible for stocking their station at end of shift to prepare for the next shift.
14. To always wear proper hair restraint, gloves, and slip resistant foot wear.
15. To be present in the assigned work area by the assigned time in proper uniform.
16. To promote and practice teamwork.

EDUCATION AND SKILLS REQUIRED:

Previous experience in a fast paced kitchen is a plus.

LICENSE / PERMIT REQUIREMENTS:

None

PHYSICAL REQUIREMENTS:

The following activities are normally required to perform these functions: walk, stand, bend, read, write, eye to hand coordination, depth perception and effective verbal communication.