Part-Time Cook

The Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. He/She prepares all items needed for service, from chopping vegetables to making sauces and butchering meat. At times, the Cook will be tasked to prepare items for another station, special event, or banquet functions. In addition, the Cook cleans kitchen equipment, organizes produce delivery, trains new cooks and completes a daily inventory. The ideal Cook candidate has a high school diploma, six months to one year cooking/baking experience, able to lift/move 50+ pounds, stand for long periods of time, and is willing/able to work a flexible schedule including mornings, nights, weekends, and holidays. **Specific Duties** - Effectively operates the cook's station in the prep kitchen. - Prepares the complete line of breakfast set up and establishes an adequate par for the set up. - Checks daily use records with the first cook so as to make sure that estimates are filled in correctly and production is following these estimates as closely as possible. - Pulls all food needed for daily production from walk-in box and utilize all leftovers as per SOP. - “Brings up” complete restaurant luncheon menu, including good and wholesome food for the cafeteria and whatever special is needed for the specialty restaurant and lounge. - Makes sure that all food is ready on time, and after cafeteria food has been dished out, takes the restaurant food out into the service kitchen. - Should remain in the work area at all times and in event of the completion of the work for the day, plan the next day’s work. - Whenever time is available, cooperate with banquet personnel and help with banquet food production. - When extra time is available advance preparation for the next day should be started at this point. - The cook should direct and supervise the station attendants' production. - Maintains good housekeeping in the entire prep kitchen, walk-in freezers, walk-in boxes and all reach-in refrigerators. - All foods under refrigeration must be properly identified, covered and dated. **Responsibilities** - Maintains food quality and service in accordance with standardized company recipes and procedures. - Promotes and maintains effective communications between the main prep kitchen and the service kitchen. - Keeps the executive chef informed of all pertinent information regarding the prep kitchen, through first cook. - Regularly reports all needed maintenance projects. - Keeps all production charts properly filled out and use all charts as per SOP. - Conducts daily taste panel with the first cook. - Attends all associate meetings, and come up with suggestions for solving problems. - Strictly practices and enforces the "clean as you go" policy. - Checks with the supervisor prior to departure. - Smiles when on-stage. - Sets up station with necessary items to produce menu items per shift checklist. - Requisitions any items needed before end of shift. - Checks banquet and prep sheet for future functions and functions for that night. - Maintains kitchen in acceptable sanitary condition and cleans all line equipment per posted sidework schedules. - Opens/Closes kitchen and signs in keys at front desk. - Helps out in any area where needed to ensure smooth operation of department. - Is responsible for special assignments or projects as requested.