Cook

ASM Global•Oklahoma City, OK

48d•Onsite

About The Position

This position requires knowledge in all cooking techniques with experience in banquet cooking. Basic experience in Garde Manger is also required. May be expected to work alongside culinary staff of two or more in a full-service banquet kitchen.

Requirements

Minimum of one (1) year direct experience cooking food required
Basic supervisory skills.
Oral and written communication skills.
Strong customer service skills and ability to work with other staff members throughout the facility.
Excellent organizational, planning, communication, time management and interpersonal skills.
Ability to undertake and complete multiple tasks
Constant standing, frequent walking
Frequent stooping and bending
Frequent lifting/pushing/pulling objects up to 10-20 lbs.; occasionally lifting/pushing/pulling objects up to 20-40 lbs.; rarely lifting/pushing/pulling objects up to 80-90 lbs. (with assistance)
Lift 30 lbs. to the waist.
Manual dexterity to work with items such as food, utensils, etc.

Nice To Haves

At least (2) years’ experience in a restaurant or banquet facility preparing meals for a large volume of guests preferred
Knowledge in all cooking techniques with experience in banquet cooking.
Basic experience in Garde Manger is also required.
May be expected to work alongside culinary staff of two or more in a full-service banquet kitchen.

Responsibilities

Responsible for the production of menu items, maintaining adequate par levels and making sure kitchen staff has the food product and supplies needed for each event.
Works directly with Lead Cook to have all components of the meal ready at the appropriate times.
Must be creative and consistent in food presentations.
Responsible for maintaining a clean and safe kitchen during their entire shift.
Maintain effective communication between the A.M. and P.M. shifts especially when dealing with items that require long cooking times and planning for upcoming events. This will be done with the support of the Lead Cook, Sous Chef and Executive Chef.
Responsible for making sure that all recipe questions are directed to the Sous Chef, and or the Executive Chef.
Follow and make sure all staff members on their shift follow all Oklahoma State Department of Health laws and that all H.A.C.C.P. regulations for cooling and storage are followed throughout the entire kitchen.
Records production and waste on a regular and consistent basis
Must have knowledge of food preparation, sanitation standards as well as inventory and control systems.
Excellent verbal communication skills to interact effectively with guests, owners and coworkers.
Make sure daily, weekly and monthly cleaning lists are completed.
Maintain high standards for work areas.