Cook 1

Description

Summary

• Cook 1 safely prepares food items while following menu specifications and standard recipes in a prompt, consistent, and accurate manner.

Responsibilities

• Maintains knowledge of current marketing promotions and/or special events
• Maintains knowledge of flavoring and seasoning
• Responsible for the preparation of hot and cold food items
• Checks prep list, inventory on hand against projected needs to determine production
• Prepares and cooks food orders, including meat, fish, poultry and related items according to prescribed menus or recipes in a prompt and accurate manner
• Observes and tests food being cooked by taste, aroma and temperature using a thermometer to determine that food is cooked properly
• Maintains high standards of quality and appearance for all food prepared and served
• Understands and maintains consistency of product and quality assurance
• Ensures proper storage of product by checking storeroom, walk-ins, freezer and other areas to ensure maximum product shelf life is maintained
• Checks recipes for specific storage procedures and requirements
• Ensures all food items are properly covered, dated, and rotated to obtain proper quality control
• Checks par levels to determine variety and quantity of food products required per shift as well as the setup for the following shift
• Stocks and maintains proper inventory level of food supplies, ingredients, and other consumables on the menus
• Understands and practices food safety and sanitation procedures at all times
• Ensures that a clean, safe, hazard-free work environment is maintained
• Complies with company and departmental policies and standard operating procedures, and applicable governmental laws and regulations
• Maintains and operates kitchen equipment properly
• Sets up and restocks kitchen as needed
• Breaks down, cleans, sanitizes and reassembles all food preparation equipment after each use
• Exhibits competency with knife handling skills, executing accuracy at an accelerated pace
• Communicates needs when product levels are low, so new product can be ordered by management
• Attends and supports all required trainings and informational sessions
• Assists fellow Team Members as needed to ensure successful operational flow
• Exhibits our GOLDEN service standards through all internal and external guest interactions

Note

This description incorporates the most typical duties performed. It is recognized that other duties not specifically mentioned may also be performed. The inclusion of these duties would not alter the overall evaluation of the position.

If none of the applicants should meet the stated qualifications, applicants whose education and experience are less than the stated requirements, may be interviewed and hired provided the applicant hired submits a formal written training plan within (30) thirty days which can be completed within a reasonable time agreed upon by the supervisor and the applicant. Applicants who are hired and fail to meet the agreed upon formal training program, will be discharged upon failure to complete the specified training as so scheduled.

Indian Preference Policy

Preference in filling vacancies is given to qualified Indian candidates in accordance with Tribal Law. Verification must be submitted with this application, if claiming Indian Preference. Consideration will be given to non-Indian applicants in the absence of qualified Indian Preference eligible candidates.

Equal Opportunity Employer

Within the scope of Indian Preference, all candidates will receive consideration without regard to race, color, sex, religion, national origin, or other non-merit factors.