Cook 2

Summary

The Cook II position works at Menyikish Grill with made-to-order responsibilities, works in the Saucier station, and is responsible for taking inventory. The Cook II safely prepares food items while following menu specifications and standard recipes in a prompt, consistent, and accurate manner.

Responsibilities

• Prepares meals at Menyikish Grill based on established specifications and number of guests being served.
• Responsible for taking inventory and ensuring that par levels are maintained.
• Estimates food consumption and requisition or procure the correct food(s) from storage.
• Regulates temperature of ovens, broilers, grills and roasters.
• Seasons and cooks food according to specifications.
• Washes, peels, cuts and de-seeds fruits and vegetables to prepare them for consumption.
• Weighs, measures and mixes ingredients according to specifications using various kitchen utensils and equipment.
• Inspects food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
• Grills, deep fries, bakes, broils, and sautés raw and prepped foods.
• Will fill in as Cook I when necessary for business operations.
• Maintains knowledge of current marketing promotions and/or special events.
• Maintains knowledge of flavoring and seasoning.
• Responsible for the preparation of hot and cold food items.
• Checks prep list, inventory on hand against projected needs to determine production.
• Prepares and cooks food orders, including meat, fish, poultry and related items according to prescribed menus or recipes in a prompt and accurate manner.
• Observes and tests food being cooked by taste, aroma and temperature using a thermometer to determine that food is cooked properly.
• Maintains high standards of quality and appearance for all food prepared and served.
• Understands and maintains consistency of product and quality assurance.
• Ensures proper storage of product by checking storeroom, walk-ins, freezer and other areas to ensure maximum product shelf life is maintained.
• Checks recipes for specific storage procedures and requirements.
• Ensures all food items are properly covered, dated, and rotated to obtain proper quality control.
• Checks par levels to determine variety and quantity of food products required per shift as well as the setup for the following shift.
• Stocks and maintains proper inventory level of food supplies, ingredients, and other consumables on the menus.
• Always understands and practices food safety and sanitation procedures.
• Ensures that a clean, safe, hazard-free work environment is maintained.
• Complies with company and departmental policies and standard operating procedures, and applicable governmental laws and regulations.
• Maintains and operates kitchen equipment properly.
• Sets up and restocks kitchen as needed.
• Breaks down, cleans, sanitizes and reassembles all food preparation equipment after each use.
• At the end of each shift, cleans flat top/stove/broiler, sweeps, mops, and throws away trash.
• Exhibits competency with knife handling skills, executing accuracy at an accelerated pace.
• Communicates needs when product levels are low, so new products can be ordered by management.
• Attends and supports all required trainings and informational sessions.
• Assists fellow Team Members as needed to ensure successful operational flow.
• Exhibits high level service standards through all internal and external guest interactions.

Skills/Abilities

• Must be able to make soups, dressings, stocks, and sauces according to receipt for Café 54 and Menyikish.
• Must be able to differentiate between cuts of meats.
• Ability to identify pan and knife types.
• Demonstrated proficiency in using kitchen equipment.
• Reading and math skills for recipes and measurement.
• Ability to stand on a hard surface for entire shift.
• Ability to tolerate areas with extreme hot and cold temperatures.
• Ability to apply commonsense understanding to carry out a variety of instructions.
• Must possess effective communication and organizational skills.
• Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals.

Qualifications/Education/Experience

• 18 years of age or older.
• High school diploma or GED equivalent.
• Formal culinary training is preferred.
• Six months of experience as a Cook in a high-volume environment.
• Working knowledge of weights, measures, and various cooking techniques.
• Bi-lingual in Spanish is preferred.
• Must have and maintain a valid Food Handler Certification.
• Must be able and willing to work all shifts, weekends, and holidays.
• Must apply for, receive, and maintain a Gaming License from the Augustine Gaming Commission.
• Must successfully pass a drug screening test.
• Must be able to successfully pass applicable auditions or skill testing.

Physical Demands/Work Environment

• Clear vision (close, distant, peripheral, and depth perception) is needed.
• Regularly required to talk, hear, sit and use hands to manipulate, handle, or feel.
• Frequently required to stand; walk; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl and taste or smell.
• Will regularly lift and/or move up to 50 pounds and occasionally lift and/or move up to 100 pounds.

Note:

This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.