Cook 3

Key Objectives

Plans, prepares, and cooks food items to ensure the highest quality service and experience for guests and Team Members. Provides a safe environment.

Essential Responsibilities

• Maintains proper production levels.
• Knows and understands all cooking tools and measurement conversions.
• Communicates and maintains proper staffing levels with daily volume.
• Insures proper handling and storage of food items as per internal and Health Department standards.
• Maintains integrity with food and labor controls.
• Relieves line cooks, as needed.
• Makes recommendations in ordering supplies.
• Ability to give direction, assign tasks, follow up with assigned tasks, coach for success and administer counseling of policy and procedural violations.
• Must show skills in garde manger, broiler, sauté stations, saucier, and large quantity cooking accordingly.
• Provides fast, friendly, professional and responsive customer service to culinary team members and guests.
• Greets, and makes welcome, each guest approaching their station.
• Maintains current and accurate information regarding food items (i.e., preparation techniques, seasonings, ingredients).
• Prepares food items per guest order as required including, but not limited to, breakfast items, entrees and desserts according to guest request.
• Employs proper cooking methods, cooks to specifications, and handles, stores and rotates food properly in accordance with established health and safety standards.
• Slices, dices, chops and prepare raw products.
• Carves meats, portioning food on serving plates, add gravies and sauces, and garnish plates as required.
• Maintains cleanliness of designated areas as directed in accordance with established health and safety standards.
• Maintains par levels of operating supplies and food product for each workstation obtaining replacement stock from warehouse inventory in accordance with procedure.
• Operates and maintains all equipment and utensils as required in accordance with established guidelines and safety procedures.
• Knows and promotes current events and programs and can give guests directions to all area.

Qualifications

• Must be able to obtain Serve Safe certification.
• Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment.
• Basic knowledge of food preparation techniques.
• Possess and maintain culinary tools (knives) to perform the necessary job functions.
• Must be able to tolerate areas with high temperatures.
• Must be able to tolerate industry standard chemicals used for cleaning and sanitizing.
• Must present a well-groomed appearance.

Supervisory Responsibilities

This job does not have any supervisory responsibilities.

Education and/or Experience

• Two years prior experience as cook in high volume food service operation.
• High School diploma; or equivalent combination of education and experience.

Physical Demands

• While performing the duties of this job, the employee is regularly required to stand and use hands to finger, handle, or feel objects, tools, or controls.
• The employee frequently is required to reach with hands and arms and talk or hear.
• Specific vision abilities required by this job include close vision, color vision, and peripheral vision.
• Physically mobile with reasonable accommodations including ability to push, pull, carry and lift up to 50 lbs., and the ability to push, pull, reach, bend, twist, stoop, stack, crouch, kneel and balance when performing job duties in varying work areas such as confined spaces.

Work Environment

• The work environment characteristics described here are representative of those a Team Member encounters while performing the essential functions of this job.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• The noise level in the work environment is usually moderate.
• All Team Members at Hollywood are under surveillance (and audio surveillance in limited areas).
• Performance may be observed and recorded.
• Employee could be exposed to an environment containing unrestricted second-hand tobacco smoke.