Restaurant Cook (FT)

Grand Traverse Resort•Acme, MI

19h

About The Position

SUMMARY Coordinates and participates in activities of cooks and other kitchen personnel engaged in preparing and cooking foods for the Resort by performing the following duties. ESSENTIAL DUTIES AND RESPONSIBILITIES Estimates food consumption, and requisitions or purchases foodstuffs Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications Must be able to handle high volume of a la carte line production Cooks or otherwise prepares food according to recipe Cuts, trims, and bones meats and poultry for cooking Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing Complete all assignments requested Maintain a high standard of sanitation and safety Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items Must follow proper grooming and dress standards set forth by the Employee Handbook Responsible for cleaning and sanitation of own area Maintain open line of communication with supervisor Follow opening and closing procedures Report to managers when something is broken or needs repair Keep a clean, stocked and tidy workspace in accordance with Health Department guidelines Must understand and abide by environmental practices of the resort Other duties as assigned

Requirements

Culinary training or extensive cooking and production experience
Must have a minimum of 2 years working in food preparation position
Must have a current safe food handling certification
Able to do repetitive work
Able to prepare food according to food handlers guidelines
Knowledge of cooking procedures
Able to communicate with Prep Cooks & Wait staff
Knowledge of kitchen equipment
Knowledge of safety rules for kitchen equipment
Knowledge of where and how everything is stored
Able to work all shifts and holidays
Able to work in a high pace and hot environment
Able to multi-task
Be able to self-motivate in work environment
Able to follow written or verbal instructions
Regularly required to stand, walk, talk or hear, listen, taste and smell
Must be able to stand for long period of time; frequently required to sit
Must be able to lift more than 50 Ibs., push heavy carts, and bend, stretch, kneel, lift, carry, and reach
Safety Sensitive – positive will work daily with knives, slicers, hot oil, and gas stoves
Requires the ability to interact with people beyond giving and receiving instructions
Must be adaptable to performing under stress when confronted with an emergency
Must be able to effectively handle stressful and compromising situations while remaining focused and professional
Must be able to deal with difficult people without losing perspective
Must be able to work productively under strict time restraints with variable deadlines
Must be willing and able to work in a fast-paced, sometimes crowded, loud, warm, hot and humid environment.
May be required to work in a confined space.
Must follow all safety policies, procedures and standards as set by OSHA and the Health Department.
Must be able to work flexible hours including days, evenings, weekends and holidays.
Must be able to pass a background investigation and drug test as a condition of employment.
Must be able to work flexible hours and take on additional responsibilities when asked.
Must adhere to company policies regarding strict confidentiality.

Responsibilities

Estimates food consumption, and requisitions or purchases foodstuffs
Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications
Must be able to handle high volume of a la carte line production
Cooks or otherwise prepares food according to recipe
Cuts, trims, and bones meats and poultry for cooking
Portions cooked foods, or gives instructions to workers as to size of portions and methods of garnishing
Complete all assignments requested
Maintain a high standard of sanitation and safety
Keep waste and spoilage to a minimum by proper rotation, storage, and usage of all food items
Must follow proper grooming and dress standards set forth by the Employee Handbook
Responsible for cleaning and sanitation of own area
Maintain open line of communication with supervisor
Follow opening and closing procedures
Report to managers when something is broken or needs repair
Keep a clean, stocked and tidy workspace in accordance with Health Department guidelines
Must understand and abide by environmental practices of the resort
Other duties as assigned