Catering Cook

Communicate any assistance needed during busy periods to the Chef to ensure optimum services.

Notify manager if a product does not meet specifications.

Check and ensure the correctness of the temperature of appliances and food.

Monitor the quantity of food that is prepared and the portions that are served.

Ensure proper portion, arrangement, and food garnish to be served.

Serve food in proper portions onto proper receptacle.

Set-up, clean and break down workstation.

Wash and disinfect kitchen area including tables, tools, knives, and equipment.

Prepare ingredients for cooking, including portioning, chopping, and storing.

Wash and peel fresh fruits and vegetables.

Prepare and cook food.

Follow all company and safety and security policies and procedures, report maintenance needs, accidents, injuries, and unsafe work conditions to manager.

Speak with others using clear and professional language.

Develop and maintain positive working relationships with others; support team to reach common goals.

Ensure adherence to quality expectations and standards.

Stand, sit, or walk for an extended period.

Reach overhead and below the knees, including bending, twisting, pulling, and stooping.

Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance.

Perform other reasonable job duties as requested by Supervisors.

Chain of Command:

• Cook 2 -> Cook 1 -> Executive Sous Chef -> Executive Chef ESSENTIAL SKILLS: 1.
• Possess a good command of English and the ability to communicate with fellow employees clearly and pleasantly. 2. ability to provide legible communication.
• POSITION SKILLS 1.
• Upholds the highest standards of cleanliness and professionalism. 2.
• Full ability to follow exact directions. 3.
• Ability to acknowledge and assist in producing quality food. utilizing quality product, skill, creativity, finesse and proper execution, as shown. 4.
• Expert in stocks and dressings. knowledge of essential sauces and training to become an expert in butchery. 5.
• Ability to execute station after proper training. understanding the importance of every item used in a dish. 6.
• A master at communication between employees to ensure guest satisfaction. 7.
• Ability to operate all kitchen equipment correctly and safely. cleaning safely and returning all clean parts back to machine. 8.
• Dependable, tolerates stress, positive demeanor, adaptable/flexible, presentable, full of integrity, takes initiative. 9.
• Assist stewards in the maintenance and cleanliness of the kitchen. essential job functions The responsibilities of the Cook 2 are as follows, but are not limited to 1.
• Must be able to stand and/or walk for extended periods of time. 2.
• Always have a notebook to write recipes, procedures, and prep lists with. 3.
• Develop and maintain a positive working relationship with other employees. 4.
• Clearly communicate using professional language 5.
• Daily communications with stewards to ensure kitchen is running at the highest possible sanitary standards. 6.
• Confident leader and perfect example for other team members. 7.
• Ensure complete wash and sanitized kitchen is ready for next day service 8.
• Closely monitor portion sizing to ensure consistency. 9.
• Thorough check of all walk-ins to ensure proper storage and rotation. 10.
• Ensure storerooms are in excellent condition, maintaining/delegating maintenance when necessary.
• Working knowledge of all stewarding processes and equipment.
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