Cook 3 (Fry, Pantry, Salad) - Becca Restaurant & Garden, The Historic Cavalier Hotel

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

About The Position

The Cook III prepares food in accordance with production requirements and standard recipes and is most often assigned to fry, pantry or salad station. The Cook III maintains a clean, sanitary and safe station at all times to ensure safe and quality products are delivered to guests. The successful Cook III will efficiently set-up assigned station, produce products consistent with quality standards and recipes, and have exemplary attendance.

Requirements

High school education or equivalent experience
Minimum one year food service or related work
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
Able to read, write and speak basic English.
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 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.

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
Will be responsible for working the fry, pantry and salad stations.
Must be able to produce and plate salads/pantry and fried items.
Prepare food of consistent quality following recipe cards and production and portion standards.
Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, execute necessary preparation, freezer pull and line set up. Communicate any out-of stock items or possible shortages.
Assist in setting up and stocking of buffet.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Assist in prep work of vegetables and condiments as required for the next shift.
Maintain food & cleanliness standards to ensure that the highest quality products are consistently maintained.
Perform routine maintenance & cleaning on line equipment.
Manage time & station productivity according to the volume of business in assigned stations.
Effectively set-up & produce a quality product from all stations in a manner adhering to health department & company standards.
Can work in high stress & fast paced environment.
Functions safely & efficiently under extreme kitchen heat conditions.