Cook Ii

Job description

Responsible for preparing food products that represent the standards for all restaurants, banquets, and a la carte services with quality, consistency, and surroundings in mind. Assists with day-to-day culinary operation to ensure that all products represent Five-Star, Five Diamond standards. Prepare all foods necessary for service to the demonstrated culinary standards. Produce all quantities according to forecast and par levels. Order according to established pars, where needed. Fill out proper prep lists daily to keep effective communication channels. Rotate all food stocks (i.e. first in, first out). Assist in monthly inventory taking, if necessary. Ensure that foods prepared do not fall in the temperature danger zone and take immediate action if jeopardized. Adhere to Company grooming policies, break policies, and eating policies. Practice safe food handling techniques always and in all venues. Maintain the knife safety standards outlined from knife safety training document. Utilize the safety stations and be aware of any current or potential hazards. Working knowledge of all equipment within your job duties. Know how to assemble, disassemble, and clean all equipment. Assist in the training of Cook I’s in culinary skill set, safety, and sanitation practices. Demonstrate working knowledge of dietary needs and its importance to proper and safe food handling. Execute recipes accurately in a timely manner. Work all food preparation stations of assigned kitchen, appetizer/dessert, grill, sauté.

Anticipated days and hours of work per week and schedule: Employer will offer a minimum of no less than 35 hours per week. Open 7-days a week (holidays included). Shifts: 9am to 4pm, 1pm to 9pm, 3pm to 11:30pm, 5:30am to 2pm, 4pm to 12am. Shift schedule start and end times, and days off vary depending on work demand and special events.

SEE ATTACHED DOCUMENT UPLOAD FOR FULL COPY OF THE JOB OFFER - Note to Certifying Officer: Attached is a full copy of the job offer. If any information on this job offer needs to be added to the ETA-9142, we grant you permission to add the information listed below.

Special Requirements

Six (6) months of experience as a cook in a fine-dining or high-volume environment at a high-end restaurant, resort, or private club or beach club required. Must be at least 18 years of age. Strong verbal and written communication skills is necessary. Must present a professional demeanor and appearance. Must be able to physically sit or stand for multiple hours as well as to bend, squat, reach, kneel, and frequently lifting up to 50 pounds. Work hours will frequently include weekends and holidays and occasionally include overnight shifts.