Cook I

Description

SUMMARY

A cook is responsible for preparing ingredients, serving food, processing customer orders, producing meals and cleaning their workspace throughout the day to follow health and safety guidelines. Cooks follow recipes consistently, make adjustments based on customer requests, communicate with wait staff and prepare garnishes to make an attractive presentation for each meal.

Duties/Responsibilities:

• Ensure ingredients and final products are fresh.
• Follow recipes, including measuring, weighing and mixing ingredients.
• Present, garnish and arrange final dishes.
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food.
• Maintain food safety and sanitation standards.
• Execute opening and closing procedures.
• Set up workstations with required ingredients and equipment.
• Check the quality and freshness of ingredients.
• Monitor station inventory levels.
• Accommodate guests’ special requests.
• Operate kitchen equipment such as broilers, ovens, grills and fryers
• Prepares enough food products in accordance with production plan or forecast needs.
• Requisitions inventory and receive supplies as necessary for daily production.
• Ensure proper storage of food items.
• Works the line; required to have knowledge of meat, fish, poultry and other food internal cooking temperatures and practice Health Department food code.
• Process all tickets orders off P.O.S.
• Maintains flexibility to take on new and different tasks as directed by the department manager.   
• Attend staff meetings.

Qualifications

 Skills/ Abilities:

• Ability to apply basic math skills.
• Attention to detail.

• Able to work flexible working hours, including weekends, evenings and holidays.
•  Required to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals; to write routine reports and correspondence; to speak effectively before groups of customers or associates of the organization.

Education/Experience:

• One to three years related experience and/or training; or equivalent combination of education and experience.
• Must have Food Handler’s card or Serv Safe Certification.
• Must be able to pass a background check.

Physical Requirements:

• Must be able to physically reach, bend, stoop, kneel, and lift up to 100 pounds.
• Stand for long periods of time.
• Must be able to work under variable temperature conditions (extreme heat or cold).
• Repetitive movements.
• Exposure to water, chemicals, and cleaning agents.
• Must be able to work in a loud environment.

Ventana Canyon is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.