The ability to perform the day to day operations of the cook position to prepare hot hors d'oeuvres, appetizers, side dishes and hot entrees and other hot dishes according to the menu recipes.
ESSENTIAL DUTIES AND RESPONSIBILITIES
Prepare all food items according to standard recipes or as otherwise specified by supervisor to ensure consistency of product to the guest.
Check and control the proper storage of all products, checking on portion control to maintain quality products.
Monitor and keep all refrigeration, storage and equipment in clean, working condition.
Visually inspect, select and use only the freshest fruits, vegetables, meats and food products of the highest standard in preparation of all menu items. Read and employ math skills to follow standard recipes and menu specifications.
To be familiar with and have the ability to operate kitchen equipment in a safe manner.
Perform any other duties as assigned by management. Provide outstanding guest service to all internal and external guests.
Actively participates in the production of food items to assigned outlet and any items deemed necessary by management.
Ability to lift fifty pounds up to four feet several times per shift.
Ability to identify food product as well as fresh herbs by sight and know the proper storage areas for such product.
While performing the duties of this job, with or without a reasonable accommodation, the Employee is regularly required to see, talk and hear. The Employee is also regularly required to stand for extended periods of time, walk, sit, and use hands to finger, handle, or feel objects, tools or controls.Special Requirements:
Must be at least 18 years of age. Must be available for all shifts. Must have or be able to obtain the following work authorization documents:
Clark County Health Card and all other documents required for work in the U.S.
Working knowledge of County and State Standards for food service sanitation.
Ability to organize and prioritize work and meet deadlines.
Keeps spoilage/waste to a minimum by ordering and utilizing proper quantities and rotating products/inventory.
Ability to count, as well as basic mathematical skills in order to maintain proper inventories and utilize standard recipes and menu specifications.
Adhere to established controlled procedures for food cost and quality purposes.
Ability to sign name and list hours of work in military time on time sheets and break sheets
Ability to communicate clearly with supervisors and co-workers throughout the shift.
Ability to stand or walk maximum of three miles per eight-hour shift.
Ability to grasp, bend, lift and carry.
Ability to remember, recite, and promote the variety of menu items and standard food recipes.
Ability to move or push goods of up to three hundred pounds utilizing a food warmer, rolling rack, four decker, hand truck, pallet jack, or other device.
Ability to work in unfavorable conditions which can be occasionally be hot, cold, noisy and wet.
Clean as you go, keep your work station neat and orderly, and perform general cleaning tasks using standard hotel cleaning products as assigned to adhere to standards.
Ability to follow attached Chef's Department Safety Rules.
Ability to adhere to the attached quality standards.
Ability to work and interact with service staff in a high pressure environment and be able to do so in a courteous and professional manner.
Ability to perform job functions at an acceptable level competency and according to standards prescribed by management commensurate to job classifications.
Must be able to obtain and maintain all cards required by the company. Must be able to verify right to work in the U.S.
Required Work Cards
. Health Card
The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified.