Pool Restaurant Cook (Seasonal)

Responsibilities

• Responsible for specifics aspects of food handling and preparation.
• Adhere to sanitation practices.
• Operate the day-to-day operation of their respective work station.
• Work on a team and have good self-motivation and discipline.
• Expedite service period as needed to ensure smooth and seamless operation for your respective and assigned station.
• Maintain ticket times based on Management expectations.
• Check final product from your station before it is delivered to the customer to ensure proper preparation, plating and presentation.
• Maintain a workstation that is neat, safe and clean by utilizing proper handling and storage procedures of station mise en place.
• Monitor sanitation practices to ensure that standards and regulations are followed.
• Assist in banquet preparation and pickups when requested by Supervisor/Manager.
• Produce the finest quality product on a consistent basis.
• Report any unsafe working/food safety conditions to Culinary Management as well as Engineering team as needed to bring said conditions under control.
• Inspect respective refrigerators and freezers on a daily basis to ensure the respect of Food Safety and health department standards.

Requirements

• High school diploma or equivalent and at least 1 year of kitchen experience necessary.
• Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Use of Resort-approved communication devices (radio, pager, earpiece, etc.).
• Able to read and understand tickets.
• Able to delegate tasks if necessary based on level of business.
• Basic math computational capability including addition, subtraction, multiplication and division.
• Able to work under little direct supervision and be accountable for.
• Able to deal with problems and resolve them efficiently.
• Able to multi-task in a fast-paced and hot environment.
• Maintain current food handler’s certification.

Physical Requirements

• Most work tasks are performed indoors.
• Temperature generally is moderate and controlled by Resort environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
• Walking and standing is required during most of the workday.
• Length of time of these tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.