Cook I

The Polo Club of Boca Raton•Boca Raton, FL

7d•Onsite

About The Position

Cook I is a high level production cook. The experience and skill set of a Cook I is of a higher level of skill set then a Cook II and III and should be able to work all stations as needed in an efficient manner with focus on quality from meat temps to nice plate ups of food and meeting the service times required. The preparation of all food items as needed for the assigned venue from vegetables, to meats, fish & poultry. Assisting in the preparation of stocks, soups, sauces as directed to the program standards. Position entails preparation along with working the line in all restaurants from garde, to broiler, sauté, banquets, and buffet following the menu standards in a timely manner with a focus on quality.

Requirements

Ability to cook and work in a kitchen environment.
Ability to communicate well in English and in writing.
Ability to understand and carry out verbal and written instructions in English.
Ability to interact professionally and maintain effective working relationships with superiors, co-workers and members.
Must be able to multi-task and work in a fast paced environment.
Culinary diploma from a Vocational school or culinary college, Associates degree and/or equivalent from a two-year college, a two year apprentice program in the USA or abroad at a 4/5 star property or technical school; or three to five years of experience is required from a 4/5 star or diamond high volume resort, club or hotel restaurant as a top level cook or lead cook.
Ability to read and comprehend simple instructions, short correspondence, safety rules, operating and maintenance instructions, and memos.
Ability to write simple correspondence.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Serve Safe Certification.

Responsibilities

Reads menus, BEO’s and daily production sheets, reviews with chefs to estimate food requirements and procures food from storage for preparation.
Measures and mixes ingredients according to SOP’s and formulas to prepare soups, sticks, salads, gravies, sauces, fish, meat and poultry preparation as directed.
Follows cooking methodologies and SOP’s as directed for all food items.
Seasons and tastes all food products prior to having the chef taste and ensures standards are met.
Slices and dices vegetables as needed.
Shows efficient knife skills and filets and butchers meat, fish and poultry fabrication as needed.
Prepares food as per standards with a sense of urgency while focusing on quality in the ala carte restaurants or preparation in the garde, banquet and event kitchens.
Sets up work station to ensure freshness and quality and has line ready for the chef to taste and check for quality standards.
Correctly portions and stores food for the night’s service along with mis en place needed to finish food on the line and prior to plating or after.
Works the lines and stations during service with a sense of urgency and pride ensuring Polo culinary standards are met and the members experience is great.
During service maintains good sanitation habits while cooking.
Listens and coordinates with the lead cook or chef to get food out as needed while maintaining the quality standards.
Assists in other kitchen duties as necessary for success of the operation.
Breaks down and cleans work station at the end of service.
Ensures that kitchen is clean before leaving.
Ensures stoves and major equipment is washed with soap and water.
Communicates with members, co-workers, management and the general public in a courteous and professional manner.
Conforms with and abides by all regulations, policies, work procedures and instructions.
Exhibits and maintains a professional demeanor to reflect a positive image of The Polo Club.
Performs other duties as assigned by the chefs.