J1 Intern-Cook

Overview

The Production cook provides technical and administrative assistance to the Executive Sous Chef and ensures effective operation of the kitchen and food production outlets.

Responsibilities

• Support restaurant chef/sous chef and supervisor
• Help to train staff
• Control quality and consistency of all food served
• Insure station is set for service 15 minutes prior to service
• Insure all food supplies necessary for service are in appropriate supply on a timely basis
• Assist in controlling food cost
• Required to learn all menu items produced by assigned station
• Refrigeration and serving of cold food
• Production of orders
• Help to make sure of product availability for all outlets items
• Directs proper sanitation of all kitchen facilities and equipment
• Keep kitchen clean and organize every day by any business
• Ensure staff follows Ecosure rules and procedures
• Ensures that all kitchen equipment is in good working order
• Help to direct or report proper maintenance of all walk-in coolers (rotation of food products and cleanliness)
• Be on hands on control over daily food production
• Maintains safety in the kitchen
• Ensure food quality and consistency
• Knows hotel and kitchen expectations and the proper guidelines
• Help to checks and controls prep and inventory lists for kitchen staff
• Help to check quality and consistency

Qualifications

• Experience in a kitchen or hospitality environment preferred
• Must have the ability to stand for extended periods of time
• Must be able to lift up to 50 pounds
• Holidays, evenings, and weekend availability