Verified Job
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Cook 1
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#428314
Full Time
Job Description
BASIC FUNCTIONS: Assume leadership role in production and execution of Department in the absence of a Sous chef. Maintain a commitment for guest service and employee development. Maintain the highest quality while having an understanding for food cost.ESSENTIAL FUNCTIONS:
• Responsible for food requisition storage, product rotation, ordering in the absence of sous chef.
• Prepare, together with assigned cooks, food items designated by the sous chef according to Forum standard recipes and policies.
• Receiving food requisitions checking for food products quality and amount.
• Consult with Staff on duty regarding mise en place and the food requisitioning for upcoming functions.
• Responsible for the care and cleanliness of all kitchen equipment.
• Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
• Supervise and participate in the preparation and execution of food for all Restaurants, Banquet, Garde Manger and Café departments, as needed.
• Consult with the sous chef on daily and weekly banquet forecast and special functions.
• Ensure that banquet functions are properly broken down and those reusable items are returned to the main kitchen and put on cafeteria shelf.
• Monitor production and quality levels of all food products.
• Train, develop and maintain employee skills and relations.
• Develop and maintain ongoing education programs for sanitation and safety.
MARGINAL FUNCTIONS:
• Respond to any reasonable task assigned by sous chef.
• Assist in other areas of the kitchen as needed.
• Maintain ongoing programs for sanitation and safety.
• Knowledge of kitchens and storage areas.
• Knowledge of use, cleaning, safe handling and breakdown of all equipment.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
• Three years culinary experience in similar operation.
• Culinary school or related experience.
• Knowledge of soups, sauces, butchery and cooking techniques.
• Advanced knife skills.
• Knowledge of menu preparation, ordering and production organization.
• High school diploma or equivalent.
• Creative, innovative and assertive personality.
• Responsible for food requisition storage, product rotation, ordering in the absence of sous chef.
• Prepare, together with assigned cooks, food items designated by the sous chef according to Forum standard recipes and policies.
• Receiving food requisitions checking for food products quality and amount.
• Consult with Staff on duty regarding mise en place and the food requisitioning for upcoming functions.
• Responsible for the care and cleanliness of all kitchen equipment.
• Ensure that the stations are clean and that all food items are properly covered and stored at the end of shift.
• Supervise and participate in the preparation and execution of food for all Restaurants, Banquet, Garde Manger and Café departments, as needed.
• Consult with the sous chef on daily and weekly banquet forecast and special functions.
• Ensure that banquet functions are properly broken down and those reusable items are returned to the main kitchen and put on cafeteria shelf.
• Monitor production and quality levels of all food products.
• Train, develop and maintain employee skills and relations.
• Develop and maintain ongoing education programs for sanitation and safety.
MARGINAL FUNCTIONS:
• Respond to any reasonable task assigned by sous chef.
• Assist in other areas of the kitchen as needed.
• Maintain ongoing programs for sanitation and safety.
• Knowledge of kitchens and storage areas.
• Knowledge of use, cleaning, safe handling and breakdown of all equipment.
QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE
• Three years culinary experience in similar operation.
• Culinary school or related experience.
• Knowledge of soups, sauces, butchery and cooking techniques.
• Advanced knife skills.
• Knowledge of menu preparation, ordering and production organization.
• High school diploma or equivalent.
• Creative, innovative and assertive personality.
