SUMMARY

The Cafeteria Cook III is responsible for preparing and planning for breakfast, lunch and dinner items. Maintains established quality standards. Knows assigned menus. Is flexible and willing to perform any task to better service. Openly accepts and positively responds to changing environment. Practice cooperation and work effectively with others.

• Report to work as scheduled
• Be in uniform when clocking in at scheduled start time
• Maintain clean and sanitary work area
• Place sanitizer bucket on work station, to be used between jobs to sanitize
• Check and report any equipment malfunctioning or failures
• Prepare daily production list
• Work quickly and complete assignments
• Responsible for set-up of assigned work station
• Ensure all products are of the best quality for service
• Set up work station ensuring all requirements are organized prior to the opening of the restaurant
• Work with the chef in prepping food items and assisting the kitchen as needed
• Take your lunch break before the 5th hour of work, you are responsible to take your entitled breaks and report arrival, breaks and departures to Chef on duty
• Prepare and plate menu items
• Set up and serve functions according to Banquet Event orders
• Anticipate business levels, plan and prep accordingly for the following day
• Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
• Maintain professional atmosphere throughout the kitchen
• Daily inspection of assigned work station to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations
• Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
• Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
• Inform Chef on duty of any problems, concerns, inconsistencies or product shortages
• Remain positive with co-workers and guests
• Practice proper recycling procedures and kitchen energy management
• Control waste, be aware of the costs attached to the area of responsibility
• Responsible for proper closing procedures of assigned station
• Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly
• Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
• Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
• Perform other duties as directed, developed or assigned.
  Requirements: