AM LINE COOK CCCS / Banquet Cook

JOB SUMMARY: Prepare, cook, and serve food with the highest quality and sanitation.

Physical Requirements:

 

1. Crouching (bend at knees) into refrigeration units and dry storage area.
2. Stooping (bend at waist) over grills, fryers, cold stations, and while plating food.
3. Twisting/Turning (knees, waist, neck) while cooking and plating.
4. Climbing step latter while cleaning or retrieving items from higher shelves.
5. Be able to work in a hot environment reaching 100 degrees Fahrenheit.
6. Reaching (overhead/extension) Reaching to higher shelves to remove or place items.
7. Handling of knives, tools, raw meats, poultry, and fish.
8. Pushing/Pulling of speed racks and carts up to 300 pounds.
9. Lifting/Carrying items up to 50 pounds.
10. Tasting food for quality and freshness.

Working Environment:

 

• Interior of hotel, in all Food and Beverage areas, with exposure to humidity and extreme temperatures.

 

• Exposure to Food and Beverage hazardous cleaning chemicals.

 

• Exposure to food items and beverages.

 

DUTIES & FUNCTIONS:

Essential:

 

1. Follow Executive Chefs guidelines on cooking technique and plating.
2. Assist in the proper utilization of excess food product for lowest possible attainable food cost.
3. Set up and maintain stock of food-preparation line.
4. Prepare food as required in a timely manner.

Basics:

1. Attend required meetings.
2. Keep work areas clean, sanitized, and organized.
3. Be extremely courteous to all customers and fellow employees.
4. Report unsafe conditions to your supervisor immediately.
5. Maintain hotel equipment in proper working conditions.

Any other duties assigned by your immediate supervisor.