Restaurant Cook III - Hotel Cleveland, Autograph Collection

DEPARTMENT: Cook III REPORTS TO: Chef de Cuisine STATUS: Non-Exempt POSITION SUMMARY : Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies.

RESPONSIBILITIES

Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedule. Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food.

Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Sets up, clears and breaks down work station. Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist.

Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized. Reports any maintenance problems or other problem areas to Supervisor as they occur. Follows company, safety and sanitation policies and procedures and ensures compliance with these policies. Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions.

Corporate policies and procedures are posted on bulletin boards or handouts. Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety. Controls waste and maintains food cost. Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.

Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation. Maintains and develops teamwork and open lines of communication with employees and supervisors. Works safely and efficiently with all kitchen equipment. Responds professionally to all questions and requests. Works well without supervision, motivate others, show initiative and desire to get things done.

Reports to work on time, in a clean and complete uniform, ready to work. Will be responsible for proper opening and closing of the line. Will conduct line sweeps to ensure everything is properly labeled and dated. Any other responsibilities as assigned by supervisor . KNOWLEDGE, SKILLS AND ABILITIES : Ability to follow recipes and calculate amounts within recipes.

Good, safe knife and equipment skills. Must be able to operate standard kitchen equipment including but not limited to: Blender, Slicer, Grinder, Chopper, Mixer, Oven, Grill, Steamers, Steam Jacket Kettles, Fryer, and Tilting Skillet. Good reading and conversion skills. Ability to absorb a large amount of information in a short period of time.

Ability to use good judgment, initiative and teamwork is necessary. Ability to adapt to change, new situations, changes in staffing and procedures. Ability to follow verbal and written instructions. Ability to maintain food quality no matter what the business and staffing level. Ability to make decisions as needed to ensure quality guest service.

Ability to maintain regular attendance and be punctual in a complete uniform for any scheduled shift. Ability to maintain effective working relationships with fellow employees. May be required to work nights, weekends, and/or overtime. EXPERIENCE : Previous Kitchen supervisory experience preferred. PHYSICAL DEMANDS : May risk burns and cuts.

Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment. Ability to stand /walking for long periods of time (6 hours or greater). Ability to stoop, squat, and/or kneel frequently.

Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food. Ability to reach, twist trunk and neck frequently. REQUIRED PERSONAL PROTECTIVE EQUIPMENT : Closed toe, non-canvas and non-skid soled shoes