Cook Level 2

Overview

Prepare food items for customers using a quality predetermined method in a timely and consistent manner. Maintain station readiness, sanitation, and collaboration with the chef and team to support daily service.

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Change set-up station with pre-determined mis en place required to service the required prepared items.
• Complete the storeroom requisition for items needed.
• Ensure all equipment (ovens, grills, burners, salamanders, and fryers) are ready for use.
• Check par amount and ensure that line is ready for service.
• Prep additional items to bring counts back up to par.
• Communicate production progress to the chef.
• Practice sanitation and safety daily to ensure total customer satisfaction, including HACCP documentation.
• Create professional working relationships with all colleagues.
• Attend meetings as required.
• In addition to the performance of essential functions, may be required to perform a combination of supportive functions, with the percentage of time determined by the manager based on hotel requirements:
• Consult with the Chef daily and with other departments related to the Food & Beverage Department.
• Participate, support, and make recommendations for ongoing hotel programs with continuous improvement in networking.

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Change set-up station with pre-determined mis en place required to service the required prepared items.
• Complete the storeroom requisition for items needed.
• Ensure all equipment is ready for use (ovens, grills, burners, salamanders, and fryers).
• Check par amount and ensure that line is ready for service.
• Prep additional items to bring counts back up to par.
• Communicate production progress to the chef.
• Practice sanitation and safety daily to ensure total customer satisfaction, including HACCP documentation.
• Create professional working relationships with all colleagues.
• Attend meetings as required.
• In addition to essential functions, may be required to perform a combination of supportive functions, with the percentage of time determined by the manager based on hotel requirements:
• Consult with Chef daily as well as with other departments directly related to the Food & Beverage Department.
• Participate in long-range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.

• Must be 18 years of age or older.
• High school or equivalent education required.
• Certified cook or higher level preferred.

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and follow their instructions.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
• May be required to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations.

• Most work tasks are performed indoors. Temperature generally moderate; must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F) for up to one hour or more.
• Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the day.
• Ability to handle knives, pots, and other display items; lift and carry up to 50 pounds; operate kitchen machinery (slicers, grinders, mixers, etc.).
• Ability to demonstrate culinary techniques and create, build, handle, and dismantle displays up to 8 feet high, including ice carvings when required.
• Noise levels require shouting at times to be heard above ambient noise.
• Must be able to lift 30 lbs regularly and push/pull carts and equipment up to 250 lbs occasionally.
• Requires bending, stooping, squatting, and stretching to fulfill cleaning tasks occasionally; includes various sensory and dexterity requirements.

Salamander Hotels & Resorts is an equal opportunity employer. All aspects of employment will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

Salamander is a drug-free workplace and participant in E-Verify.