Cook
Employer
601 N Huron, 401 E Central, 201-726, 825-1143 S Huron
Mackinaw City, MI 49701
United States
Job description
Inspect and clean food preparation areas, such as equipment, work surfaces and serving areas to ensure safe and sanitary food-handling practices. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters. Season and cook food according to recipes or personal judgment and experience. Turn or stir foods to ensure even cooking. Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. Portion, arrange, and garnish food, and serve food to waiters or patrons. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Bake, roast, broil, and steam meats, fish, vegetables, and other foods. Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. Coordinate and supervise work of kitchen staff. Estimate expected food consumption, requisition or purchase supplies, or procure food from storage. Substitute for or assist other cooks during emergencies or rush periods. Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs. Prepare relishes and hors d'oeuvres. Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. Bake breads, rolls, cakes, and pastries. Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. Keep records and accounts. Plan and price menu items. Clean food preparation areas, facilities, or equipment. Inspect facilities, equipment or supplies to ensure conformance to standards. Cook foods. Check quality of foods or supplies. Assess equipment functioning. Maintain food, beverage, or equipment inventories. Arrange food for serving. Serve food or beverages. Measure ingredients. Mix ingredients. Prepare foods for cooking or serving. Coordinate activities of food service staff. Estimate supplies, ingredients, or staff requirements for food preparation activities. Order materials, supplies, or equipment. Assist chefs or caterers with food or drink preparation. Cut cooked or raw foods. Plan menu options. Record operational or production data. Prepare breads or doughs. Determine prices for menu items.
Special Requirements
The days and hours of work will vary depending on scheduling and the level of business but will generally be 6 days per week with rotating days off. The business is open 7 days per week, Friday-Thursday (including Saturday and Sunday). Examples of daily work schedules include: 10:00am 4:15pm, 6:00am 12:15pm, 11:00am 5:15pm, 3:00pm 9:15pm, 4:00pm 10:15pm, 5:00pm 11:15pm, 6:00pm 12:15am, 7:00pm 1:15am, approximately 37.5 hours per week with some occasional overtime during busy times. Weekend, holiday, and night work will be required. Must be available to work all shifts. If required by prevailing law the employer guarantees to offer work for hours equal to at least three-fourths of the workdays in each 12-week period of the total employment period.