Cook II

The Polo Club of Boca Raton•Boca Raton, FL

7d•Onsite

About The Position

Cook II is a prep/production and service cook. This position requires the ability to work in a fast pace, pressured environment at service time. The ability to work with sense of urgency a must, be a team player and understand communication between the chefs and lead cooks. The preparation of all food items as needed for the assigned venue from vegetables, to meats, fish & poultry. Assisting in the preparation of soups, sauces if directed to the program standards. Position will entail working the line in all restaurants from garde, to broiler, sauté and buffet following the menu standards in a timely manner with a focus on quality. Essential Duties and Responsibilities include the following; Reads menus and 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, salads, gravies, sauces and casseroles as directed. Follows cooking methodologies and SOP’s as directed for all food items. Seasons and tastes all food products as directed by the chef and standards. Slices and dices along with all knife cuts as needed for the days usage. Carves meats, portions food on serving plates, adds gravies and sauces and garnishes servings to fill orders. 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.

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 multiple years of related experience and/or training.
Ability to communicate well in English.
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 and 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, salads, gravies, sauces and casseroles as directed.
Follows cooking methodologies and SOP’s as directed for all food items.
Seasons and tastes all food products as directed by the chef and standards.
Slices and dices along with all knife cuts as needed for the days usage.
Carves meats, portions food on serving plates, adds gravies and sauces and garnishes servings to fill orders.
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.