Cook 4 - Hershey Country Club

Job Duties

• Produce consistent food products while following recipes with reduced supervision and direction from the chefs, while maintaining quality standards.
• Exhibit an advanced knowledge, understanding, and application of knife skills and cooking techniques.
• Identify and safely use all kitchen equipment.
• Maintain an organized, clean, and sanitary station/work area in accordance with Health Department/ServSafe standards.
• Absorb and assist, train, and direct culinary interns, general cooks, and Cook IVs in daily tasks.
• Able to work all stations in designated shifts to include but not limited to Garde Manger, A la Carte HotLine, Banquets, etc.
• Perform other job related duties as required, to include 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.
  • 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%.
  • Post-employment: Must obtain ServSafe Handler certification.

    Knowledge, Skills, And Abilities

    • Proficient with a minimum of two cuisines.
    • Basic understanding and knowledge of inventory control, requisitions, and par levels.
    • Knowledgeable of kitchen equipment, good knife skills, and possess a full tool kit.
    • Knowledgeable of weights and measures, as well as basic math applications.
    • Strong communication skills, both written and verbal.
    • Possess a positive attitude with a professional appearance and demeanor.

      Job Demands

      • Reaching Forward - Constant (>67%)
      • Lifting - Frequent (34-66%) (50 lbs maximum weight)
      • Reaching Overhead - Occasional
      • Sitting - Constant (>67%)
      • Walking - Frequent (34-66%)
      • Standing - Constant (>67%)
      • Stooping - Occasional
      • Bending - Occasional
      • Repetitive Elbow Motions - Chopping
      • Repetitive Write Motions - Stirring and Chopping
      • Taste Buds - Ability to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food and beverage.
      • Olfactory Nerves - Ability to distinguish between and among odors and scents as to their appeal and level of intensity.
      • Extreme Temperatures - Ability to work in extreme temperatures.
      • Union Position - Union seniority-based work schedule.
      • Evening and Weekend Hours - Required.