Cook 3 - Revelry

Job Duties

• Produce foods/meals/large volumes of prep work consistently with little to no direct supervision with little difficulty, while maintaining quality standards in any area of the Hotel culinary department.
• Exhibits a superior knowledge, understanding, and application of knife skills and cooking techniques.
• Identify and safely use all kitchen equipment.
• Properly label, date and rotate all products to ensure safe keeping and sanitation.
• Maintain an organized, clean, and sanitary station/work area in accordance with Health Department/ServSafe standards.
• Take a leadership role in assisting, training, and directing culinary interns, and all lower-classification cook's in daily tasks and organization.
• Able to work all stations in your designated area, on all shifts including but not limited to Garde Manager, A la Carte Hot Line, Banquets, etc.
• Be able to control inventories, requisitions, and par levels.
• Review all prep lists in regard to food and labor costs.
• Aid Sous Chef and Chefs in developing and writing new menu ideas and recipes.
• Perform other job-related duties as required, including nightly food requisitions from the butcher/storeroom and prep lists, etc.

Qualifications

• Must be 18 years of age or older
• Minimum of 4 years culinary experience OR a degree or certificate from a Culinary Institution plus 2 years culinary experience
• High school diploma or equivalent
• Must obtain ServSafe certification

Knowledge, Skills, and Abilities

• Knowledgeable of kitchen equipment, good knife skills, and possess a full tool kit.
• Knowledgeable of weights and measures, as well as basic math applications.
• Take a leadership role in assisting, training and directing culinary interns, and all lower classification cook's in daily tasks and organization.
• Proficient in speaking, reading, and writing English.
• Proficient with a minimum of three cuisines. Examples may include but not limited to Asian, Italian, Classical, New American, and Mexican.
• Comeptent in advanced ability in meat, poultry and fish fabrication.
• Complete a mystery basket cooking test to include 4 courses in 4 hours.
• Complete a 25 question written cooking exam, covering modern fundamentals and classic cooking techniques with a score of 80%.

Job Demands

• Reaching Forward - Constant (>67%)
• Lifting - Frequent (34-66%) (50lbs maximum weight)
• Reaching Overhead - Occasional (
• Finger Dexterity - Constant (>67%)
• Hand/Eye Coordination - Constant (>67%)
• Sitting - Constant (>67%)
• Standing - Constant (>67%)
• Walking - Frequent (34-66%)