Cook

BASIC PURPOSE:Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment.ESSENTIAL FUNCTIONS:Prepare food of consistent quality following recipe cards and production and portion standards, per orders from servers. (60%)Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)Date all food containers and rotate as per the Standard Operating Procedure (SOP), making sure that all perishables are kept at proper temperatures. (5%)Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out- of stock items or possible shortages. Assist in keeping buffet stocked. (10%)Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per Standard Operating Procedure (SOP). (3%)NON-ESSENTIAL FUNCTIONS: (5%)Assist in prep work of vegetables and condiments as required for the next shift. (2%)Knowledge and Skills:Education: High School education or equivalent experienceExperience: Minimum 5-years or more (opening or closing Line cook)Skills and Abilities: Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.Personnel Issues:Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook.Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.Report any unusual occurrences and/or request to the immediate supervisor/MODRead and abide by all the regulations and rules of conduct stated in the employee handbookENVIRONMENTPhysical Job Requirements(for essential functions only)===============================================================Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency.Position regularly involves lifting food cases and metros weighing up to 70lbs. Pushing and pulling carts is required.____ No lifting/Pushing/Pulling/Carrying Required------------------------------------------------------------------------------Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how oftenRegular bending to lift items and supplies. No kneeling._____ No Bending/Kneeling required-------------------------------------------------------------------------------Mobility Describe the type(s) of mobility required to include distances and % of time involvedRegularly moves around the kitchen.____ Stationary Position--------------------------------------------------------------------------------Continuous Standing Describe the reasons to include time period and frequencyTo complete a task, may be stationary for short period of time.____ No Continuous Standing Required---------------------------------------------------------------------------------Climbing Stairs: Up to approx. ___steps__% of ___Climbing Ladders: Up to approx. ____feet____% of ___________X__ No Climbing Required----------------------------------------------------------------------------------Driving Describe type of vehicle, distances, % of time involved and frequency__X__ No Driving Required-----------------------------------------------------------------------------------Work Environment Inside: 100 % of 8-hour shiftWork Environment Outside: ____% of _______Describe any abnormal temperature exposures:-----------------------------------------------------------------------------------ENVIRONMENTPhysical Job Requirements(for essential functions only)===============================================================------------------------------------------------------------------Hearing: ____ Critical ____ Moderate _ X___ MinimalExplain: Need to hear equipment timers and communicate with other staff------------------------------------------------------------------Vision: ____ Critical __X__ Moderate ____ MinimalExplain: Check quality and portions of food.------------------------------------------------------------------Speech: _____ Critical ____ Moderate __X__ MinimalExplain: Communicate with kitchen staff------------------------------------------------------------------Literacy: _____ Critical __X__ Moderate ____ MinimalExplain: To read recipe cards and procedures------------------------------------------------------------------Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use.Grease strip- once/month; bleach all day; grease cutter-once/week; lime away-once/week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling____ No Chemicals/Agents Used.------------------------------------------------------------------Protective Clothing Type: Hair restraint/hat, gloves, apron, safety shoesApprox. _100_% of _8 hour shift_____(Time period)____ None Required.------------------------------------------------------------------Equipment Operation List type of equipment and frequency of use.Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day; steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60%_____ None Required.------------------------------------------------------------------Other Considerations____ None.------------------------------------------------------------------Additional Information