Cook I - Kia Forum

Job Summary

Job Summary:          Responsible for assisting chef at supervising the food preparation staff and cooking operations.

Essential Elements:

• Ability to lift and move approximately 50 pounds, including setting and storage in overhead areas.
• Ability to push/pull cart weighing approximately 250 pounds.
• Ability to bend, squat, kneel, climb and reach continuously.
• Ability to perform tasks requiring sustained repetitive motion and/or time motor skills. 
• Ability to properly maintain and properly operate basic kitchen equipment.  For example, slicers, tilt skillets, steamers, mixers and ovens.
• Ability to move freely within kitchen/hotel area.
• Ability to stand and walk for prolonged periods of time.
• Ability to work in temperature extremes, including handling hot utensils and equipment.
• Ability to communicate clearly and effectively with guests and be able to direct/escort them to various facilities and functions within the hotel.
• Ability to interact with guests and other employees in a courteous, empathetic and discreet manner.
• Ability to work with chemicals (solvents, all-purpose detergents) and with prolonged exposure to water.
• Ability to read and write effectively, to count and perform basic arithmetic, including use of percentages.
• Ability to understand and execute all safety and emergency procedures (fire, crowd control, inclement weather, bomb threats, etc.)
• Is not infected by diseases transmitted through the food supply as designated by the Public Health Service.
• Must complete Food Safe Handling Certification within initial 60 days.

Job Tasks:

• Assists chef in monitoring quality of production of hourly co-workers, making sure that production meets or exceeds set standards.
• Can make creative decisions on utilizing products in new ways, come up with new ideas or suggestions on improvements and efficiently implement them on their own.
• Able to assist in training and development of co-workers on a technical and creative level.
• Assists in implementing Service Excellence and Hospitality Behaviors, including timely certification of employees, critical moments of service and use of guest name.
• Assists restaurant/ kitchen chef to calculate food and labor cost.
• Able to empower co-workers and subordinates to make well informed decisions on their work, and works well with other departments.
• Able to read and understand monthly P & L statements.
• Work with other staff members to keep the kitchen clean, organized and ready for service.
• Able to use past experience and knowledge to develop personal creativity and new presentations and make informal decisions on quantity and quality of food.
• Assists in utilizing leftovers and miscellaneous items in walk-ins creatively.
• Ensure all food is kept at proper holding temperatures and all state laws are upheld.
• Cook food using proper techniques and maintaining food quality.
• Shows understanding and practices proper sanitation and health/safety standards in the kitchen.  Cleans and maintains equipment, holds staff accountable.
• Candidate for Keys to the Future program
• Maintains QRE documentation on temperature logs and waste sheets
• Understands concept of food cost
• Follows all food ordering procedures with Purchasing Department
• Ability to create prep sheets
• Ensures that all core recipes are followed
• Ability to follow all opening and closing procedures for kitchen areas