Hotel Carmichael - Cook, III

Coury Hospitality•Carmel, IN

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 in accordance with standards and safety and sanitation policies. The role prepares a variety of foods using methods such as steaming, baking, boiling, frying, broiling, and grilling, and follows production schedules, company recipes, quality and presentation standards, and food preparation checklists. The Cook III prepares ingredients and cold foods, operates kitchen equipment, portions and serves food at appropriate times, monitors food quality and cooking, and maintains appropriate food temperatures and sanitation. The role also cleans and sanitizes work and storage areas, tools, equipment, and floors; controls waste and food costs; follows company, safety, sanitation, and environmental policies; and reports maintenance or other problems to a supervisor. The Cook III continually trains and retrains in food preparation, safety, and sanitation, and supports teamwork and communication with employees and supervisors. Additional tasks may be assigned or revised based on business volume and current needs.

Requirements

Ability to follow recipes and calculate amounts within recipes.
Ability to adapt to change, new situations, changes in staffing, and procedures.
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.
Ability to tolerate extreme temperature changes between moist, steam-heated environments and cold refrigerator or freezer environments.
Ability to stand or walk for six or more hours.
Ability to stoop, squat, or kneel frequently.
Ability to occasionally push, pull, lift, and carry from 0 to more than 50 pounds, including carts, pans, and trays of food.
Ability to reach and twist the trunk and neck frequently.

Responsibilities

Prepare a variety of foods using steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
Pull items in sufficient quantities based on menu forecasts 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 preparation checklists; test for sufficient cooking and monitor food quality.
Portion and serve food at the appropriate time using proper receptacles.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment; clean working and storage areas and floors as needed.
Check appliance and food temperatures and maintain food at proper temperatures in appropriate serving pans.
Follow sanitation requirements for product rotation, temperature maintenance, storage, cooling, and food handling.
Control waste and maintain food cost.
Follow company, safety, sanitation, and environmental policies and procedures.
Report maintenance problems and other problem areas to a supervisor.
Continually train and retrain in food preparation, safety, and sanitation.
Maintain teamwork and open communication with employees and supervisors.
Work safely and efficiently with kitchen equipment.