Cook II

Overview

Cook II is a prep/production and service cook. This positon requires the ability to work in a fast paced, high pressure environment at service time. The ability to work with sense of urgency, be a team player and understand communication between the chefs and cooks are a must. The job entails the preparation of all food items as needed for the assigned venue, from vegetables, to meats, fish & poultry. Assists in the preparation of soups, sauces if directed. Position will involve working the line in all restaurants, whether it be garde, broiler, sauté and/or buffet, following the menu standards in a timely manner with a focus on quality.

Responsibilities

• Reads menus and reviews with chefs to estimate food requirements and procures food from storage for preparation.
• Measures and mixes ingredients according to SOP’s and formulas to prepare soups, salads, gravies, sauces and casseroles as directed.
• Follows cooking methodologies and SOP’s as directed for all food items.
• Seasons and tastes all food products as directed by the chef and standards.
• Slices and dices along with all knife cuts as needed for the days usage.
• Carves meats, portions food on serving plates, adds gravies and sauces and garnishes servings to fill orders.
• Prepares food as per standards with a sense of urgency while focusing on quality in the ala carte restaurants or preparation in the garde, banquet and event kitchens.
• Sets up work station to ensure freshness and quality and has line ready for the chef to taste and check for quality standards.
• Correctly portions and stores food for the night’s service along with mis en place needed to finish food on the line and prior to plating or after.
• Works the lines and stations during service with a sense of urgency and pride ensuring Polo culinary standards are met and the members experience is great.
• Maintains good sanitation habits while cooking.  Listens and coordinates with the lead cook or chef to get food out as needed while maintaining the quality standards.
• Assists in other kitchen duties as necessary for success of the operation.
• Breaks down and cleans work station at the end of service.
• Ensures that kitchen is clean before leaving.  Ensures stoves and major equipment is washed with soap and water.
• Communicates with members, co-workers, management and the general public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures and instructions.
• Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
• Performs other duties as assigned by the chefs.

Qualifications

• Ability to cook and work in a kitchen environment.
• Ability to communicate well verbally and in writing.
• Ability to understand and carry out verbal and written instructions.
• Ability to interact professionally and maintain effective working relationships with management, co-workers and members.
• Must be able to multi-task and work in a fast paced environment.
• Culinary diploma from a Vocational school or culinary college, Associates degree and/or equivalent from a two-year college, a two year apprentice program or technical school; or multiple years of related experience and/or training.
• Serve Safe Certification.