Cook III

Position Title: Cook 3

Location: Rancho Santa Fe

Department: Culinary

FLSA Status: Non-Exempt

Reports To: Exec Chef/Exec Sous Chef Chef De Cuisine/Sous Chef

Revised Date: June 2012

SUMMARY

Cook 3 is responsible for preparing and planning for breakfast, lunch and dinner items. Maintains established quality standards. Knows assigned menus. Is flexible and willing to perform any task to better service. Openly accepts and positively responds to changing environment. Practice cooperation and work effectively with others.

ESSENTIAL FUNCTIONS

1. Report to work as scheduled
2. Be in uniform when clocking in at scheduled start time
3. Maintain clean and sanitary work area
4. Place sanitizer bucket on work station, to be used between jobs to sanitize
5. Check and report any equipment malfunctioning or failures
6. Prepare daily production list
7. Work quickly and complete assignments
8. Responsible for set-up of assigned work station
9. Ensure all products are of the best quality for service
10. Set up work station ensuring all requirements are organized prior to the opening of the restaurant
11. Take your lunch break before the 5th hour of work, you are responsible to take your entitled breaks and report arrival, breaks and departures to Chef on duty
12. Prepare and plate menu items
13. Set up and serve functions according to Banquet Event orders
14. Anticipate business levels, plan and prep accordingly for the following day
15. Strictly Adhere to recipe specifications ensuring proper portion sizes and cooking methods are followed
16. Maintain professional atmosphere throughout the kitchen
17. Daily inspection of assigned work station to ensure proper rotation of product and that all products are labeled and dated and complies with all Health Department regulations
18. Must be familiar with all kitchen equipment and machinery including safe operation and maintenance
19. Adhere to established safety standards and assist in preventing accidents by being aware of hazardous situations
20. Inform Chef on duty of any problems, concerns, inconsistencies or product shortages
21. Remain positive with co-workers and guests
22. Practice proper recycling procedures and kitchen energy management
23. Control waste, be aware of the costs attached to the area of responsibility
24. Responsible for proper closing procedures of assigned station
25. Checks out with Chef de Partie/ Chef on duty before leaving to ensure his/her station and prep are stored correctly
26. Clock out in uniform and leave property immediately after shift
27. Actively participates in Safety Programs and abides by all injury reporting and safety behavior requirements.
28. Participate in and support hotel efforts towards community service, sustainability and environmental initiatives.
29. Perform other duties as directed, developed or assigned.

QUALIFICATIONS

Required

1. High School Diploma or Ged-Equivalency
2. Must be either a graduate from culinary school with 1 to 2 years cooking experience in fine dining or 2 to 3 years cooking experience, breakfast and lunch in international and regional cooking in a fine dining establishment
3. Ability to communicate in English with vendors, guests and staff to their understanding.
4. Must have current and up to date San Diego County food handlers card
5. Must have own cooking tools to perform assigned duties
6. Dedication to excellence with continued development of our hotel reputation

Desirable

1. 1 year prior Cook 3 experience
2. Prior working experience in a 5 star/5 diamond hotel
3. Stable work history

SKILLS

Required

1. Well-rounded culinary skills, cooking methods, vegetables, soups, product identification
2. Garde Manger skills
3. Knife Skills, basic cuts including coarse chopping, mincing, julienne and dicing
4. Ability to multi-task
5. Knowledge of kitchen terminology
6. Knowledge of products, uses and availability

Desirable

1. Knowledge of current food trends
2. Strong organizational and problem solving skills
3. Ability to perform tasks under pressure and within tight time constraints

TRAVEL REQUIREMENTS

1. None

PHYSICAL DEMANDS

1. Frequent or occasional need to perform the following physical activities: reaching, bending, pushing, pulling, twisting, lifting, and climbing. Have frequent need to perform standing and walking activities related to inspecting property.
2. Constant need to perform the following physical activities: grasping, turning, finger dexterity.
3. Occasional need to stand for long periods of time.
4. Lifting/carrying up to 10 lbs. frequently and 25 lbs. occasionally.
5. Vision requirements: constant need to view small print. Frequent need to see small details and things clearly beyond arms’ reach.
6. Hearing requirements: constant need to speak on telephone and/or two-way radio, respond to general public and converse with staff. Ability to hear fire alarms and emergency equipment
7. Must be in good physical condition to stand for 8 consecutive hours, walk, kneel and lift a minimum of 50 pounds.

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform other job related duties assigned by their supervisor.