Barlines - Cook 1

No Job Description for a position can possibly include all duties which may be requested by guest or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager. The following is a summary of the major responsibilities of the position.     DEPARTMENT:                  Food & Beverage | Culinary JOB TITLE:                            AM/PM Outlet Cook 1 REPORTS TO:                     Restaurant Sous Chef, Restaurant Chef   JOB PURPOSE:                   To ensure all prep items, and food orders are prepared and stored to proper specifications within all kitchens and food productions outlets.                   ESSENTIAL JOB FUNCTIONS: Prepare all items on prep list following standard procedure or otherwise told by supervisor. Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line. Check portion control, weights and counts prior to function. Fire all food for service and to serve on line. Maintain/check cooking times and temperatures. Follow all storage procedures when taking food out of walk-in and when returning food to walk-in. Maintain cleanliness of work area at all times. Keep walk-in, prep area and equipment up to Health Department standards at all time. Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Date all food containers and rotate as per Merritt Hospitality standards, making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. Cooperate with other cooks to prepare events or special requirements on meals. Comply with attendance rules and be available to work on a regular basis. Perform any other job related duties as assigned.   QUALIFICATIONS: Thorough knowledge of food handling and preparation techniques. Basic math skills needed to understand and implement recipes and measurements. Good eye/hand coordination needed to use all kitchen equipment. Must have prior experience to include sautéing, broiling & fry cooking. To ensure all prep items, and food orders are prepared and stored to proper specifications within all kitchens and food productions outlets. Maintain a professional business appearance, attitude, and performance. Must be able to work a variety of shifts, including weekends and holidays. ENVIRONMENT & POSITION ANALYSIS: Move, bend, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Stand or walk for an extended period or for an entire work shift.  Requires repetitive motion of arms and hands.   TOOLS & EQUIPMENT: Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders