Cook I

Position Title:

Cook I

Department:

Culinary

Reports to:

Sous Chef / Executive Chef

Date Written/Revised:

August 2020

FLSA Designation:

Non-exempt

PRINCIPAL RESPONSIBILITIES/ POSISTION PURPOSE: Responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning, and all other food items prepared in the different kitchen stations.

Average Percentage of

Time

ESSENTIAL FUNCTIONS

65%

Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects, and uses only food items ideal cooking, in preparation of all

menu items.

15%

Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.

10%

Prepares daily requisitions for supplies and food items for production.

10%

Reads and employs math skills to follow recipes.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

• Attend mandatory meetings.
• Perform all assigned side- work such as replenishing condiments and restocking side-stands.
• Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages.
• Transport necessary items to ensure food safety standards and satisfy guest needs.
• Perform general cleaning tasks to adhere to health and safety standards.
• Keep work area clean and organized.
• Complete other duties as assigned by supervisor.

Frequency Key:

Never - O hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 hours; Constant - 6-8 hours.

Physical Activity

Frequency

Sitting

Rare

Walking

Frequent

Standing

Occasional

Climbing Stairs

Occasional

Crouching/Bending/Stooping

Occasional

Reaching

Occasional

Grasping

Frequent

Pushing/Pulling

Occasional

Near Vision

Constant

Far Vision

Frequent

Talking

Constant

Smell

Constant

Taste

Constant

Lifting/Carrying(# lbs) up to 50+lbs

Occasional

Travel

Rare

Demonstrate working knowledge of the service standards.

Regular attendance in conformance with the standards, which may be established by HPH from time to time, is essential to the successful performance of this position.

OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety:

• Safety shoes (slip resistant)
• Use of gloves/mitts (latex, vinyl, plastic, fabric. metal)
• Back belts for heavy lifting
• Aprons

Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your manager.

Positions directly reporting to this position (titles):

None

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.
• Ability to stand and to work continuously in confined spaces.
• Ability to perform duties within extreme temperature ranges.

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.

Five or more years cooking experience preferred. Prior hotel and restaurant cooking experience preferred.

Food Service Sanitation certification. Ability to obtain any government required licenses or certificates.

All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.

The hospitality business functions seven days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere mustbe projected at all times.