*We are a drug-free workplace. Pre-employment screenings, COVID-19 testing and background checks will be conducted for all viable candidates.* DEPARTMENT: CULINARY REPORTS TO: KITCHEN SUPERVISOR REQUIREMENTS: • Minimum of 2 years’ experience as a cook in a high volume restaurant • Able to speak and read English • Able to work weekends and holidays SUMMARY: Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment. ESSENTIAL FUNCTIONS: • Includes the following. Other duties may be assigned. • Responsible for full set up and preparation of hot food items for outlets. • Assists Restaurant Chef with organization and sanitation of main kitchen including walk-ins & freezers. • Control quality and consistency of all food served. • Insure that station or relevant prep list is set in a timely manner. • Demonstrates knowledge of all food items produced by an assigned station. • Handles and stores food properly and safely. • Produce all orders consistently, quickly, an in accordance with established quality standards. • Demonstrates safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slickers, steamers, etc. • Demonstrates knowledge of all basic techniques: sauté, braise, poach, grill poele, fry, steam, etc. • Assists Restaurant Chef with delegation of work. • Dress in the full appropriate uniform at all times. • Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager. • Demonstrate respect for fellow associates, equipment, and customers. • Communicate with the supervisory after each daily shift on work tasks and their coordination. • Helps assist in other areas of kitchen when not busy. • Communicates needs for area to supervisor. • Takes responsibility in absence of supervisor • To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. EQUIPMENT USED: • Mixers • Slicers • Blenders • ovens ranges • gas stoves PHYSICAL REQUIREMENTS: Position: • Standing/walking • Forward bend, squat, forward reach to retrieve items from cabinets • Repetitive forward bend of head/neck • Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves • Carrying boxes/bags of food a distance of 10 feet • Shoulder motions below 90 degrees shoulder flexion • Gross grasp to hold tongs, spoons • Repetitive elbow motion in mid-range for chopping • Repetitive wrist motions through partial range for stirring and chopping Forces: • boxes of celery, potatoes, carrots, etc.: 50 lbs. ea. • pots of food: 25-50 lbs. • stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad Repetitions: • * Standing virtually all day (most standing is in one spot by stove) • * Walking: occasionally • * Lifting from dolly to refrigerator: 10-20 minutes 2 x day • * Forward flexion of head/neck: during all stirring and chopping Tasks • * Stirring, chopping: repetitive and very frequent Environment: Most of shift is spent standing in front of hot stoves or ovens Sensory: High abilities with touch, sight, hearing, smell, and taste EEO/M/F/V/D