AMVETS Jobs

COOK

Job Description

This job description provides a basic guideline of the duties, responsibilities and requirements of this position. The frequency codes assigned in the job description are: Rarely (less than 1%); Occasionally (between 1% and 33%); Frequently (between 34% and 65%); and Constantly (between 66% and 100%).

SUMMARY

The Cook will prepare and cook food in a according to menu for hotel outlets, i.e., room service, restaurants, bar, banquets, etc. Duties include: clean food preparation areas, cooking surfaces, and utensils, cook the exact number of items ordered by each customer, working on several different orders simultaneously. Maintain sanitation, health, and safety standards in work areas, measure ingredients required for specific food items being prepared, operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles, pre-cook items to prepare them for later use. Verify that prepared food meets requirements for quality and quantity. Wash, cut, and prepare foods designated for cooking, clean, stock, and restock workstations.

QUALIFICATIONS

Read and understand English.

Minimum 2 years cooking experience, preferably high volume.

Food/Beverage Service Worker Permit, where applicable.

Meet minimum age requirement of jurisdiction.

Ability to communicate effectively with the public and other employees.

No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.

WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.

PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.

SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotels safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.

FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.

FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.

SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene; maintain local health department standards and receive a passing score on inspections.

ESSENTIAL FUNCTIONS

Constantly. Maintain work areas clean and organized.

Constantly. Monitor the presentation and portioning of food according to standards.

Constantly. Monitor the quality and consistency of all food served from the lines.

Constantly. Report all unsafe conditions immediately.

Constantly. Set up, restock, maintain and clean food preparation areas.

Frequently. Display knowledge in sanitation and sanitary food handling.

Frequently. Ensure the special of the day is completed in a timely fashion.

Frequently. Prepare food in accordance with working menus, recipe cards an photos.

Occasionally. Attend all mandatory meetings.

Frequently. Complete other duties as assigned by supervisor to include cross training.

PHYSICAL REQUIREMENTS

SITTING: Rarely.

STANDING/WALKING: Constantly. Concrete, tile, rubber mats covering tile, linoleum, carpet, stairs, etc.

CROUCHING (BEND AT KNEES): Frequently. Lift heavy objects, put supplies away, reach lower shelves in walk-ins, cleaning.

KNEELING/CRAWLING: Rarely. Retrieve items from hard to reach places.

STOOPING (BEND AT WAIST): Frequently. Lifting, cooking techniques, putting away supplies, reaching under counter refrigerator.

TWISTING (KNEES/WAIST/NECK): Constantly. Cooking food, place or retrieve supplies, product, twisting of knees, performing line position duties.

CLIMBING: Rarely. Stairs, step ladders.

BALANCING: Frequently. Carrying supplies, product, working near hot equipment.

LEG/FOOT USE: Rarely.

REACHING (OVERHEAD/EXTENSION): Constantly. Working the line extending orders to guests, reaching for objects, supplies.

HANDLING/GRASPING: Constantly. Supplies, plates, equipment, knives, utensils, pans, food, water faucets.

FINGERING/FEELING: Occasionally. Spices, food.

PUSHING/PULLING: Frequently. Racks, carts weighing 5 - 75 lbs.; Occasionally. Maximum weight: up to 200 lbs.

LIFTING/CARRYING: Frequently. Average weight: 1 - 35 lbs.; maximum weight: 100 lbs.

OTHER PHYSICAL DEMANDS: Rarely.

USE OF SENSES

TALKING IN PERSON: Constantly. Public, guests and employees.

TALKING ON TELEPHONE: Rarely.

OTHER SPEECH REQUIREMENTS: Rarely.

HEARING IN PERSON: Constantly. Public, guests and employees.

HEARING ON TELEPHONE: Rarely.

OTHER HEARING REQUIREMENTS: Rarely.

NEAR VISION: Constantly. Corrected to 20/40 to use knives, hot equipment.

FAR VISION: Constantly. Corrected to 20/40 to use knives, hot equipment.

DEPTH PERCEPTION: Occasionally. Using stepladder, climbing stairs.

COLOR VISION: Constantly. Presentation of food and food quality.

FULL FIELD VISION: Frequently. Cooking on the line.

SMELL: Constantly. Detect potential hazards and odors. Food quality.

TASTE: Frequently. Assurance of food quality and consistency.

MENTAL REQUIREMENTS

INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Constantly. Professionally deal with difficult situations/people.

DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet multiple priorities of business demands. Early morning shifts, cover shifts on short notice.

FLEXIBILITY: Constantly. Varied tasks under varied conditions.

PACE: Constantly. Must change pace as business demands.

HIGHLY REPETITIVE WORK: Constantly. Cooking techniques.

ATTENTION TO DETAIL: Constantly. Plate presentation, safety, sanitation and cost control.

OTHER PSYCHOLOGICAL DEMANDS: Rarely.

ENVIRONMENTAL SETTING

SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED, ACTIVITIES PERFORMED): Constantly. Safety shoes, proper guards, proper lifting techniques, sharpened knives and all safety procedures must be followed. Maintain security of work area and equipment while maintaining the level of safety required by Davidson and OSHA.

EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST, NOISE): Constantly. Exposed to changing temperatures, slippery floors, bacteria in foods, noise and vibrations.

OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. All kitchen equipment to include ovens, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp,