POSITION DESCRIPTION

Completes prep tasks, set-ups, and cooks food service meals in a timely manner ensuring that food, quality, consistency and presentation meet or exceed member expectations. Follows standard recipes and standard procedures for production and presentation of food service items.

QUALIFICATIONS REQUIRED

• Basic Food Preparation knowledge and skills
• College Diploma or 3 years’ work experience in a full kitchen
• 1 year experience cooking in a kitchen preparing fine foods
• Understanding of ordering and receiving procedures
• Thorough understanding in the creation of soups and sauces
• Ability to work under pressure
• Knowledge and experience on all kitchen equipment
• Must possess a current Food Handlers Certificate
• Must be able to lift 50 lbs

• Adheres to the limits of authorized policies, procedures, programs and budgets
• Reviews function sheets and prepares food service items accordingly
• Prepares food for cooking and prepares meals as ordered
• General preparation of food service items, preps for menu, cooks items as ordered by service staff
• Sets up, maintains and replenishes cooking-line items as required
• Prepares and cooks a number of food service items through a variety of cooking methods: grilling, baking, frying, boiling, sautés, steams, etc. as required for both a la carte and banquet dining
• Maintains a clean and sanitary work area and storage facilities
• Responsible for cleaning and sanitizing of work station to include, but not limited to, counter tops, fridges inside and out, food-pass shelving throughout the shift and at closing
• Ensures all health and safety standards are adhered to
• Cooperates with all food and beverage staff and works in harmony to ensure that all preparation, delivery and completion of food service production are met
• Other duties may be assigned by a Manager on Duty; these duties will relate to the overall operation of the kitchen area and be within the normal scope of the Third Cook abilities