Cook - HGI Ponte Vedra

Responsibilities

• Sets up, clears and breaks down work station.
• Follows written and oral instructions regarding menus and standardized recipes.
• Prepares selected food as directed in accordance with portion sizes and quality standards.
• Prepares a wide variety of menu items such as roasting, broiling, baking, frying, steaming and stewing meat, fish and poultry.
• Utilizes a variety of kitchen equipment including small and large pieces.
• Follows safety procedures regarding the operation of equipment to avoid personal injury and damage to the equipment.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Disassembles and assembles component parts and accessories for cleaning kitchen equipment.
• Identifies hazards and assesses risks associated with foods. Reports any hazards, risks, or maintenance problems to Manager as they occur.
• Supervises Kitchen staff to ensure guest satisfaction.
• Maintains and develops teamwork and open lines of communication with coworkers and supervisors.
• Treats Manager and coworkers with professional respect.
• Controls waste and maintains food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Maintains all policies and procedures as trained for food preparation.
• Continually and properly train and re-train in all areas of food preparation, safety, and sanitation.
• Responds professionally to all questions and requests.
• Provides customers with the highest level of care and excellent service.

Qualifications

• Ability to read, write and make mathematical calculations.
• Ability to work from and maintain production records and follows recipes.
• Ability to weigh and measure ingredients.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to absorb a large amount of information in a short period of time.
• Good, safe knife and equipment skills.
• Work well without supervision, motivates others, shows initiative and desires to get things done.