Hotel Carmichael - Cook, III

Coury Hospitality•Carmel, IN

3d•Onsite

About The Position

The Cook III prepares foods for breakfast, lunch, or dinner at an assigned kitchen station, including setting up and breaking down the station. The role follows company recipes and food preparation, presentation, safety, and sanitation standards. The Cook III prepares ingredients and cold foods, uses a variety of cooking methods and kitchen equipment, monitors food quality and temperatures, and portions and serves items at the appropriate time. The position also involves maintaining clean and sanitary work areas, controlling waste and food costs, following environmental and safety procedures, and supporting teamwork and continued training in food preparation, safety, and sanitation. Additional duties may be assigned or revised according to business volume and operational needs.

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 or 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 tolerate frequent repetitive motions and extreme hot or cold conditions, including temperature changes between steam-heated areas and refrigerators or freezers.
Ability to stand or walk for six hours or more.
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 trays of food.
Ability to reach and frequently twist the trunk and neck.

Responsibilities

Prepare foods using methods such as steaming, baking, boiling, frying, broiling, and grilling according to production schedules.
Pull sufficient ingredients for preparation based on menu forecasts; portion, chop, store, wash, peel, weigh, measure, and mix ingredients as needed.
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 food for doneness, monitor food quality, and ensure items are portioned and served at the appropriate time in proper receptacles.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment, and keep work and storage areas and floors neat, clean, and sanitized.
Check appliance and food temperatures and maintain food at appropriate temperatures in suitable serving pans.
Follow proper food handling, product rotation, storage, cooling, and sanitation procedures.
Report maintenance issues and other problem areas to a supervisor.
Follow company, safety, sanitation, and environmental policies and procedures.
Control waste and maintain food cost.
Continually 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 tasks and responsibilities as assigned by management.