Pool Line Cook

Key Responsibilities

• Learns and maintains standards in food production and quality.
• Expedites orders in a timely manner.
• PRACTICES excellent operational sanitation.
• Executes scheduled banquet functions.
• Maintains a professional relationship with fellow associates.
• Helps reduce loss/waste.
• Communicates equipment repair needs with chef.
• ACTIVELY participates in training efforts.
• Incorporates safe work practices in job performance.
• ATTENDS staff meetings.
• Checks and dates all deliveries received and reports any variances to chef in charge.
• VERIFIES that all coolers are at the proper temperatures and are cleaned on a daily basis.
• Processes inventory requisitions and receives supplies as necessary for quality production.
• PREPARES the proper amount of food according to production or forecast sheets and production plans.
• PREPARES items in accordance with established recipes for a consistent product.

Minimum Qualifications

• Associates Culinary Degree and 2 years of Culinary Experience and/or training;
• or equivalent combination of education and experience.

Other Qualifications

• Serv Safe Certified preferred.