Cook

Essential Duties And Responsibilities

• Prepare food for various functions (chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow the Executive Chef/Sous Chef's instructions
• Properly clean and sanitize the kitchen at the end of every shift
• Wrap, label, and date leftover food
• Stock inventory appropriately
• Date, FIFO (First In, First Out)
• Take and document temperatures of all refrigerators and freezers every four hours throughout each day
• Take and document temperatures of all hot and cold foods throughout a function
• Take and document the temperatures of every hot holding unit before during and at the end of each function
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers
• Inspect and taste all prepared foods to maintain the highest quality standards
• Must instill teamwork and synergy between the front and back of house staff through proper communication and respect

Requirements

• Proven cooking experience, including experience as a line chef, banquet cook or prep cook
• Excellent understanding of various cooking methods, ingredients, equipment, and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry's best practices
• Flexible schedule - Weekends, holidays, and nights a must
• Strong kitchen knowledge and knife skills
• Must be a team player willing to do any job in the kitchen
• Must have reliable transportation

Skills And Abilities

• Ability to read and interpret recipes and prep list
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals
• Basic knife skills

Qualifications

• Ability to interact with all levels of staff including management
• Ability to work flexible hours, including nights, weekends, and holidays, in addition to normal business hours

Physical Demands

• Must be able to lift 30 lbs. occasionally and up to 50 lbs. (minimal)
• Must be able to reach over your head, stand for long periods of time, occasional squatting, frequent bending, and conduct repetitive motion, such as chopping, stirring, and mixing
• Must be able to withstand frequent/continuous exposure to temperature changes and a variety of environmental and sensory impacts, including but not limited to cold, heat, steam, smoke, slippery floors, and food waste areas
• Must be comfortable and able to use kitchen equipment, as well as be able to learn the utilization of advanced cooking equipment as needed
• While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear
• This position may require work inside or outside of the building, as needed by events

Notes

• The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons.
• Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply.

VEVRAA Federal Contractor

Hourly Wage Range: $19.00 - $21.00/hour