Cook 2 (Grille, Saute, Broil, Raw Bar) - Becca Restaurant & Garden, The Historic Cavalier Hotel - Cavalier Resort

Professional Hospitality Resources, Inc. and Ocean Beach Club LLC•Virginia Beach, VA

About The Position

The Cook II prepares food in accordance with production requirements and standard recipes and is most often assigned to work the grill, broil, sauté and raw bar stations. The Cook II maintains a clean, sanitary and safe station at all times to ensure safe and quality products are delivered to guests. The successful Cook II will effectively set-up the assigned station, produce products consistent with quality standards and recipes, and have exemplary attendance.

Requirements

Able to read, write and speak basic English.
Able to understand and apply basic mathematical skills (addition, subtraction, multiply and division in all units of measure) in order to obtain correct dilution ratios, portion control, etc.
Able to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation.
Able to push, stand, stoop, bend, and lift items weighing up to 50-70 pounds repetitively during entire shift.
Good attitude and work ethic practices in order to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria.
Able to work a flexible schedule including weekends and holidays as required.
Can work in high stress & fast paced environment.
Functions safely & efficiently under extreme kitchen heat conditions.
Possess full knowledge of all matters relating to proper cooking techniques to ensure safe food handling and consistent adherence to recipes.

Nice To Haves

Prefer at least 2 years experience working in a high volume kitchen

Responsibilities

Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene
Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates an in accord with the company’s service culture, “The Keys to Making it Right.”
Work smart. Understand the needs of the shift, use resources properly, complete all assignment methodically and promptly without losing attention to details.
Use your tools. Use the approved tools and checklists to complete assigned tasks.
Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
Other duties as assigned.
Follow food & cleanliness standards to ensure that the highest quality products are consistently maintained.
Set up to pars for shift use, execute necessary preparation, freezer pull and line set up. Communicate any out-of-stock items or possible shortages.
Date all food containers and rotate, making sure that all perishables are kept at proper temperature.
Inspect & evaluate physical condition of equipment daily for cleanliness reporting any necessary repairs to your immediate supervisor. Perform routine maintenance & cleaning on line equipment.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Consistently produce products according to recipe specifications and within ticket time standards.
Complete station closing checklist to ensure seamless transition and setup of the station for the next shift.