Cook - Year Round

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11 days ago Requisition

BASIC FUNCTIONS AND RESPONSIBILITIES:

Preparation and production of wholesome meals in accordance with company standards and local health regulations.

ESSENTIAL JOB FUNCTIONS:

• Prepare and service all food items for a la carte and/or buffet menus serving up to 2500 meals per day according to hotel recipes and standards.
• Follow recipes, instructions from sous chefs, and work as part of larger team unit focusing on quality and consistency.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Check and ensure the correctness of the temperature of appliances and food.
• Ensure adherence to quality expectations and standards.
• Ensure proper portion, arrangement, and food garnish.
• Keep refrigerators and storerooms clean and neat. Ensure food and supply items are stored per standards.
• Monitor food quality while preparing food.
• Monitor the quality and quantity of food that is prepared prior to distributing to “front of house” staff for delivery to guest.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare special dietary meals or substitute items.
• Weigh, measure, and mix ingredients.
• Maneuver carts or dollies safely with loads up to 200 pounds up and down stairs, elevators, through passageways or outdoors up to 75 feet.
• Inspect the work of othersby touch, sight, sound and smellfor conformance to prescribed standards.
• Operate equipment such as ovens, stoves, grills, microwaves, steamers, kettles, and fryers.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Reach with hands and arms, bend, kneel, stoop, twist and flex arms, walk up and down stairs/inclines, sit, climb up/down ladders or stand for up to 5 hours at a time.
• Lift up to 50 pounds from ground level to and carries a distance of up to 100 feet with/ without assistance. Walk up to 5 miles per day.
• Speak, read and write the English language and communicate in a clear and congenial manner, with our guests, visitors and employees. Hear verbal instructions, directions and warnings.
• Test and inspect foods to determine if they have been cooked sufficiently.
• Set-up and break down work station.
• Maintain proper rotation of product in all refrigerators (FIFO) to minimize wastage/spoilage.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Sanitize and ensure cleanliness and maintenance of all work areas, utensils, and equipment.
• Work clean and be responsible for kitchen organization and orderliness.
• Perform job safely while maintaining a clean, safe work environment.
• Handle hot items with care.
• See close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus.
• Check the working condition of equipment and machinery in accordance with specifications.
• Follow all Mohonk Mountain House safety and security policies and procedures.
• Identify safety hazards, report, and follow up to see that corrective action is taken.
• Inform supervisor of hazardous situations, emergencies or threats to the security of guests, employees or hotel assets.
• Maintain food storage and cooler logs in adherence to food safety standards.
• Complete safety training and certifications when offered.
• Adhere strictly to directives and instructions from Sous Chef, Executive Sous, Executive Chef.
• Work under time constraints, extreme temperatures, and high business levels.
• Assist in production planning, record keeping and reporting as required.
• Assist in the requisitioning and receiving of all food and supplies as required.
• Perform basic mathematical functions such…