Mansion - Cook I

GATE•Jacksonville, FL

About The Position

The Cook I prepares food cooked to order according to approved standard recipes, plates dishes according to established presentation criteria, and ensures food is high quality and served promptly. The role supports food and beverage operations at Epping Forest Yacht Club and requires knowledge of food sanitation standards, kitchen equipment, and safe food-handling practices. The Cook I organizes and maintains the work area, receives and rotates ingredients, prepares food for cooking, follows recipes and portion guidelines, monitors finished dishes, and maintains clean, safe equipment and work surfaces. The role requires a flexible schedule that may include weekends and holidays when required.

Requirements

High school diploma or equivalent.
Ability to speak, read, write, and comprehend English sufficiently to communicate effectively with staff.
Two or more years of cooking experience in an upscale or luxury hotel or freestanding restaurant.
Hands-on cooking experience; the posting also specifies two years of hands-on experience.
Thorough knowledge of food service sanitation standards, kitchen equipment, and its use.
Ability to stand, stoop, bend, and lift and carry up to 50 pounds.
Ability to work a flexible schedule, including weekends and holidays if required.

Nice To Haves

Postsecondary culinary training or Cook certification from a recognized culinary training school.

Responsibilities

Set up and organize the work area with necessary supplies and equipment.
Receive, inspect, and rotate food products to ensure ingredients are fresh and high quality.
Prepare and store raw food products before final cooking.
Prepare and cook menu items according to standardized recipes and portion-control guidelines while minimizing waste.
Plate cooked food according to established presentation guidelines and ensure it is served promptly and to a high standard.
Monitor food awaiting server pickup and notify a supervisor of service delays.
Follow food sanitation standards, monitor refrigeration and holding temperatures, clean and sanitize work surfaces, and wash hands frequently.
Use knives, slicers, mixers, choppers, grinders, and other kitchen equipment safely and according to manufacturer recommendations.
Report equipment malfunctions and safety hazards promptly, and help maintain a safe work environment.
Notify the steward when clean dishes, pots, and pans are needed; return soiled cookware and utensils to the pot-wash area and identify hot items.
Clean and break down the work area, store unused ingredients properly, complete closing tasks, turn off cooking equipment, and secure the kitchen at the end of the shift.
Attend required training, safety courses, and office and departmental meetings.
Arrive on time and in proper attire, and maintain the required personal appearance.
Promote teamwork and provide a polite, friendly, and helpful atmosphere for guests, management, and coworkers.
Promptly communicate significant problems or unusual matters to the appropriate person.
Follow emergency procedures and required safety regulations and procedures.
Maintain the cleanliness and condition of equipment and the work area, and follow Material Safety Data Sheet and labeling requirements.