Cafeteria | Cook 3

JOB PURPOSE: To provide and maintain high quality standards, cleanliness, and procedures in

preparing and serving all food within the Associate cafeteria.

ESSENTIAL JOB FUNCTIONS:

• 
  

  Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list.

  
  

• 
  

  Be knowledgeable of plate presentations and preparations of all menu items.

  
  

• 
  

  Prepare all items on prep list following standard procedure or otherwise told by supervisor.

  
  

• 
  

  Always maintain high quality by inspecting all food products for quality when working on prep list and service line.

  
  

• 
  

  Check portion control, weights and counts prior to function.

  
  

• 
  

  Fire all food for service and to serve online.

  
  

• 
  

  Maintain/check cooking times and temperatures.

  
  

• 
  

  Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.

  
  

• 
  

  Always maintain cleanliness of work area.

  
  

• 
  

  Keep walk-in, prep area and equipment up to Health Department and Pointe standards at all time.

  
  

• 
  

  Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Date all food containers and rotate as per standards, making sure that all perishables are kept at proper temperatures.

  
  

• 
  

  Check pars for shift use, determine necessary preparation, freezer pull, and line set up. Note any out of stock items or possible shortages.

  
  

• 
  

  Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.

  
  

• 
  

  Cooperate with other cooks to prepare events or special requirements on meals.

  
  

• 
  

  Perform any other job-related duties as assigned by Culinary leadership.

  
  

QUALIFICATIONS:

• 
  

  Minimum 6 months (for entry level) to 3 years (advanced) relevant culinary experience, preferably in high volume upscale restaurant.

  
  

• 
  

  Thorough knowledge of food handling and preparation techniques.

  
  

• 
  

  Good eye/hand coordination needed to use all kitchen equipment.

  
  

• 
  

  Must have prior experience to include sauteing, broiling & fry cooking.

  
  

• 
  

  Basic math skills needed to understand and implement recipes and measurements.

  
  

• 
  

  Ability to work cohesively with co-workers both within and outside of your department.

  
  

• 
  

  Ability to handle stressful situations, while maintaining a calm and welcoming demeanor.

  
  

• 
  

  Requires a working knowledge of sanitation standards.

  
  

• 
  

  Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.

  
  

• 
  

  Highly motivated self starter focused on quality, organization, cleanliness and teamwork.

  
  

• 
  

  The ability to work in a fast paced high pressure work environment while executing delegated tasks and assignments.

  
  

• 
  

  Must be able to work a variety of shifts, including weekends and holidays.

  
  

• 
  

  Sufficient manual dexterity needed in hands to operate knives, spatulas, tongs, etc.

  
  

• 
  

  Must be able to work a flexible schedule, specifically weekends and holidays.

  
  

ENVIRONMENT & POSITION ANALYSIS:

• 
  

  Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance.

  
  

• 
  

  Stand or walk for an extended period or for an entire work shift.

  
  

• 
  

  Position requires repetitive motion and consistent use of arms and hands.

  
  

TOOLS & EQUIPMENT:

Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders