Cook III - Vast

Coury Hospitality•Oklahoma City, OK

10d

About The Position

The Cook III prepares a variety of foods using steaming, baking, boiling, frying, broiling, and grilling methods to meet production schedules. The role pulls and prepares ingredients in line with menu forecasts, prepares cold foods, operates kitchen equipment, and cooks and portions food according to company recipes, quality and presentation standards, and food preparation checklists. The Cook III monitors food quality and temperatures and ensures food is prepared, stored, and served safely and on time. The role also sets up and breaks down workstations; cleans and sanitizes kitchen areas, tools, and equipment; follows safety, sanitation, and environmental policies; controls waste and food costs; and reports maintenance or other problems to a supervisor. The Cook III continually trains and retrains others in food preparation, safety, and sanitation, and supports teamwork and communication with employees and supervisors. Additional duties may be assigned or revised according to business volume and operational needs.

Requirements

Ability to follow recipes and calculate ingredient amounts.
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 volume or staffing levels.
Ability to make decisions as needed to ensure quality guest service.
Ability to maintain effective working relationships with fellow employees.
Ability to stand or walk for six hours or longer.
Ability to tolerate extreme temperature changes, including moist, steam-heated areas and cold refrigerator or freezer environments.
Ability to perform frequent stooping, squatting, or kneeling.
Ability to occasionally push, pull, lift, and carry weights from 0 to more than 50 pounds, including carts, pans, and food trays.
Ability to frequently reach and twist the trunk and neck.

Responsibilities

Prepare a variety of foods using steaming, baking, boiling, frying, broiling, and grilling methods to meet production schedules.
Pull sufficient ingredients and other items according to menu forecasts.
Prepare ingredients by portioning, chopping, storing, washing, and peeling food; weigh, measure, and mix ingredients.
Prepare cold foods and operate ovens, stoves, grills, microwaves, and fryers.
Set up, clear, and break down workstations.
Prepare food as directed according to company recipes, quality and presentation standards, and food preparation checklists.
Test food for doneness and monitor food quality during preparation.
Portion and serve food at the appropriate time in suitable receptacles.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment; clean work and storage areas and floors as needed; keep areas neat, clean, and sanitized.
Check appliance and food temperatures and maintain food at proper temperatures in appropriately sized serving pans.
Handle, rotate, cool, and store food using required sanitation and safety procedures.
Control waste and maintain food costs.
Follow company, safety, sanitation, and environmental policies and procedures.
Report maintenance problems and other problem areas to a supervisor as they occur.
Continually train and retrain staff in food preparation, safety, and sanitation.
Maintain teamwork and open communication with employees and supervisors.
Work safely and efficiently with kitchen equipment.
Perform additional or revised duties as assigned based on business volume and operational needs.