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 according to company 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, standard recipes, quality and presentation standards, and food preparation checklists. The Cook, III also prepares ingredients, portions and serves food appropriately, monitors food quality and temperatures, and maintains food safely through proper storage, rotation, cooling, and handling. The position keeps kitchen work and storage areas, equipment, tools, and floors clean and sanitized; controls waste and food costs; reports maintenance or other problems to a supervisor; and supports teamwork and training in food preparation, safety, and sanitation. Additional duties may be assigned or revised according to business needs. Employment is at-will and this description does not create a contract of employment.

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 tolerate extreme temperature changes between moist, steam-heated environments and cold refrigerator or freezer environments.
Ability to stand or walk for six hours or longer.
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 a variety of foods using steaming, baking, boiling, frying, broiling, and grilling methods to meet production schedules.
Pull sufficient quantities of items for preparation according to menu forecasts.
Prepare ingredients by portioning, chopping, washing, peeling, weighing, measuring, and mixing; prepare cold foods.
Operate ovens, stoves, grills, microwaves, and fryers.
Set up, clear, and break down the workstation.
Prepare food according to standard company recipes, quality and presentation standards, and food preparation checklists.
Test foods for doneness and monitor food quality during preparation.
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 as needed.
Check appliance and food temperatures and maintain food at proper temperatures in appropriate serving pans.
Follow sanitation procedures for product rotation, temperature maintenance, storage, cooling, and food handling.
Control waste and maintain food cost.
Report maintenance problems and other problem areas to a supervisor as they occur.
Follow company, safety, sanitation, and environmental policies and procedures.
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.
Perform additional tasks or responsibilities assigned by the manager or based on business needs.