Cook I - NOUN Hotel

Coury Hospitality • Norman, OK

17h

About The Position

POSITION SUMMARY: Prepares various foods as directed for breakfast, lunch, at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies. Assists in preparation of banquets. RESPONSIBILITIES: Assigns tasks, shares management and customer expectations and provides training and direction to assigned staff. Supports an environment of high efficiency, quality and customer service. Maintains detailed knowledge of all menus, recipes, food quality standards and regulations. Assists with overseeing production for line operation. Organizes the day's prepping for the cooks and restaurant, supervises line set-up and prepping. Monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants. Assist in directing and correcting the presentation and portioning of food. Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order. Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedule. Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers. Sets up, clears and breaks down work station. Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food. Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized. Reports any maintenance problems or other problem areas to Supervisor as they occur. Follows company, safety and sanitation policies and procedures and ensures compliance with these policies. Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts. Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.Controls waste and maintains food cost. Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques. Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation. Maintains and develops teamwork and open lines of communication with employees and supervisors. Works safely and efficiently with all kitchen equipment. Responds professionally to all questions and requests. Works well without supervision, motivate others, show initiative and desire to get things done. Reports to work on time, in a clean and complete uniform, ready to work. Any other responsibilities as assigned by supervisor.

Responsibilities

• Assigns tasks, shares management and customer expectations and provides training and direction to assigned staff.
• Supports an environment of high efficiency, quality and customer service.
• Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
• Assists with overseeing production for line operation.
• Organizes the day's prepping for the cooks and restaurant, supervises line set-up and prepping.
• Monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants.
• Assist in directing and correcting the presentation and portioning of food.
• Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
• Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedule.
• Pulls required items in sufficient quantities to prep according to menu forecasts.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Wash and peel fresh fruits and vegetables.
• Weigh, measure, and mix ingredients.
• Prepare cold foods.
• Operate ovens, stoves, grills, microwaves, and fryers.
• Sets up, clears and breaks down work station.
• Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist.
• Test foods to determine if they have been cooked sufficiently.
• Monitor food quality while preparing food.
• Has food items portioned and served at appropriate time onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Check and ensure the correctness of the temperature of appliances and food.
• Cleans working and storage areas, tools, equipment and floors as needed.
• Keeps areas neat, clean, and sanitized.
• Reports any maintenance problems or other problem areas to Supervisor as they occur.
• Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
• Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions.
• Corporate policies and procedures are posted on bulletin boards or handouts.
• Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste and maintains food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.
• Responds professionally to all questions and requests.
• Works well without supervision, motivate others, show initiative and desire to get things done.
• Reports to work on time, in a clean and complete uniform, ready to work.
• Any other responsibilities as assigned by supervisor.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed