Position:        Cook

Department:  Food and Beverage   

Reports To:   Executive Chef

FLSA Status: Part-Time/Hourly/Nonexempt

Summary

This position is responsible for the production of hot and cold food items for food service events, including banquets, buffets, and concessions, under the direction of the Executive Chef and within SAVOR guidelines to ensure that quality standards are achieved.

Essential Duties and Responsibilities

Food Service Production

• Follow and execute approved recipes, while strictly adhering to SAVOR guidelines and production standards.
• Measure ingredients and seasonings utilized during the preparation process.
• Wash, cut, and prepare fruits, vegetables, and salads.
• Prepare, bake, and decorate dessert food products.
• Prepare beef, poultry, and seafood proteins, ensuring the proper storage and handling of raw foods.
• Stir and monitor stocks, sauces, and dressings.
• Properly test food product temperatures.

Other

• Maintain organized and sanitary workstation at all times, following ServSafe standards, as well as Board of Health regulations.
• Distribute and store clean pots, dishes, and utensils.
• Assist in the delivery of prepared foods to Server stations during scheduled events.
• Properly label and date food items for storage and retail concessions sales.
• Minimize waste by controlling overage and usage.
• Inform Executive Chef of any food product shortages or kitchen equipment malfunctions.

Supervisory Responsibilities   

This position does not have supervisory responsibilities.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience        

• High School Diploma or GED.
• A minimum of six months of food service experience in a commercial or restaurant kitchen environment.
• Culinary school training preferred.
• Knowledge of food service health and safety standards.

Skills and Abilities

• Ability to follow oral and written instructions.
• Proficiency in mathematics to assess dry and liquid weights and measurements.
• Ability to focus, with a strong attention to detail in a fast-paced environment.
• Excellent customer service skills.
• Ability to work in a confined environment with hot and cold temperatures for prolonged periods of time.
• Ability to demonstrate a strong work ethic that encourages quality team efforts to complete the variety of tasks required.
• Ability to maintain proper grooming and dress code standards for the kitchen.

Other Qualifications 

• Available to work flexible hours, including nights, weekends, and holidays.
• ServSafe Food Handler Certification or the ability to acquire certification within 6 months of employment.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to move around the facility; to stand and walk for the duration of the shift; talk and hear. This position requires stooping, carrying, bending, and lifting up to 50 pounds. This position may require work inside or outside of the building, as needed by events.

Note

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. This document in no way states or implies that these are the only duties to be performed by the employee occupying this position.