Cook - Buffet

Responsibilities

• Requires reading and math skills for recipes and measurements.
• Ability to provide clear direction, instruction, and guidance to subordinates.
• Train lower-level Cooks in proper equipment use.
• Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.
• Ability to operate kitchen equipment including slicer, steamer, deep fryer, ovens, broiler, grill, mixer, braiser, kettle, and flat top.
• Ability to organize and delegate work assignments/tasks.
• Ability to perform duties within hot to normal to cold temperature ranges.
• Ability to grasp, bend, lift and/or carry, or otherwise, move or push goods on a food warmer weighing a maximum of 300 lbs. at a continuous schedule.
• Perform tasks requiring bending, stooping, kneeling, standing, and walking significant distances.
• Ability to organize and prioritize work and meet deadlines.
• To encourage and abide by all health codes and hand washing guidelines.
• Ability to read and gather all necessary items for recipe execution.
• Prepare all food items according to standard recipes and menu to ensure consistency of product to the guest.
• Knowledge of how to prepare sauces.
• Be able to prepare an order list for recipe preparations.
• Be in constant communication with Cook III’s and Sous Chef.
• Ability to work the line in various locations i.e., Sauté, Broiler, Appetizer, Pantry, Pasta, Grill etc.
• Preparation of hot and cold sauces.
• Must have basic knife skills.
• Total knowledge of two stations with some familiarization of two others in outlet.

Qualifications

• One year minimum experience in food preparation and food knowledge.
• Must be able to perform all cooking duties.
• Must be able to fast pace with a sense of urgency.
• Excellent guest service skills.
• Working knowledge of food storage, knife handling and sharpening, weights & measures, stocks, soups and sauces, plate presentations, recipes and yields, Health department regulations, sanitation, and safety regulations.
• Uses appropriate language when engaging guests and co-workers in conversation, communicating clearly and courteously, provides continued service to all guests.
• Determines the nature of guest concerns and takes appropriate action to resolve general concerns, obtaining assistance from the proper personnel, as necessary.
• Strong organization skills.
• Ability to work collaboratively and communicate effectively with Team Members at all levels of the organization.