Hotel Carmichael - Cook, III

Coury Hospitality•Carmel, IN

23h

About The Position

The Cook III prepares food for breakfast, lunch, or dinner at an assigned kitchen station, including setting up and breaking down the station. The role prepares a variety of foods using multiple cooking methods and follows recipes, quality and presentation standards, safety and sanitation policies, and production schedules. The Cook III also maintains food quality, safe food temperatures, clean work areas, and effective teamwork and communication.

Requirements

Ability to follow recipes and calculate amounts within recipes.
Ability to adapt to change, new situations, staffing changes, and procedural changes.
Ability to follow verbal and written instructions.
Ability to maintain food quality regardless of business and staffing levels.
Ability to make decisions as needed to ensure quality guest service.
Ability to maintain effective working relationships with fellow employees.
May be required to work nights, weekends, and/or overtime.
Ability to stand or walk for long periods of time, six hours or greater.
Ability to stoop, squat, and/or kneel frequently.
Ability to occasionally push, pull, lift, and carry from 0 to greater than 50 pounds, including carts, pans, and food trays.
Ability to reach and frequently twist the trunk and neck.
Tolerance for frequent repetitive motions and extreme hot or cold conditions, including temperature changes between a moist, steam-heated environment and a cold refrigerator or freezer.

Responsibilities

Prepare foods using methods including steaming, baking, boiling, frying, broiling, and grilling, in accordance with production schedules.
Pull menu items in sufficient quantities and prepare ingredients by portioning, chopping, washing, peeling, weighing, measuring, and mixing.
Prepare cold foods and operate ovens, stoves, grills, microwaves, and fryers.
Set up, clear, and break down the workstation.
Prepare food according to company recipes, quality and presentation standards, and food preparation checklists; test doneness and monitor quality.
Portion and serve food at the appropriate time using proper receptacles.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment; clean work and storage areas and floors, keeping them neat and sanitary.
Check appliance and food temperatures and maintain food at proper temperatures using appropriate serving pans and safe handling procedures.
Follow sanitation requirements, including product rotation, temperature maintenance, storage, cooling, and food-handling procedures.
Control waste and maintain food cost.
Report maintenance problems and other problem areas to a supervisor.
Follow company, safety, sanitation, and environmental policies and procedures.
Train and retrain in food preparation, safety, and sanitation.
Maintain teamwork and open communication with employees and supervisors, and work safely and efficiently with kitchen equipment.
Perform additional or revised tasks as assigned by management based on business volume and work needs.