Cook III

BHC•Clinton Township, MI

About The Position

The primary role of Cook III at Sorelle is to prepare dinner per guest order from all outlets following production requirements and quality standards while maintaining a safe and sanitary work environment. While no job description can provide a comprehensive list of job duties, the following is a summary of the major responsibilities for the position.

Requirements

Work harmoniously and professionally with co-workers and supervisors.
High school diploma or equivalent.
Minimum 1-3 years of experience in similar kitchen/hotel operations
Must be able to lift equipment, supplies, etc. of at least 70 pounds.
Must be able to continuously stand for up to 8 hours per shift.
Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
The role may require extended periods of time on your feet, especially during peak hotel hours or events.
Clear vision is important for reading reports, analyzing data, and overseeing Concierge activities.
Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.

Responsibilities

Basic understanding of knife skills and knife maintenance.
Learning the reason for all basic knife cuts
Know all basic cooking techniques Soups, Sauté, Grilling, Frying, Roasting, Braising, Poaching, and the treatment of vegetables, as well as cold food cooking techniques.
Prepare consistent quality food and pastry items according to guest orders following recipe cards and production, portion, and presentation standards.
Complete place and set-up station for breakfast, lunch, and/or dinner service.
Effectively operate, maintain, and properly clean kitchen equipment, including but not limited to deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, and flat top grill.
Date all food containers and rotate as per policies, making sure that all perishables are kept at proper temperatures.
Check par’s for shift use, determine necessary preparation, freezer pull, and line set up; note any out-of-stock items or possible shortages.
Return all food items not used to designated storage areas, being sure to cover/date all perishables.
Assist in prep work as required for the next shift.