Restaurant Cook - Renaissance Waterford

Coury Hospitality•Oklahoma City, OK

7d•Onsite

About The Position

Prepares food for breakfast, lunch, or dinner at an assigned kitchen station, including setting up and breaking down the station in accordance with company standards and safety and sanitation policies. The cook prepares ingredients and a variety of foods using multiple cooking methods, follows standard recipes and food-preparation checklists, monitors food quality and temperatures, and portions and serves food appropriately. The role also includes cleaning and sanitizing kitchen areas, tools, and equipment; maintaining safe food handling, storage, and sanitation practices; controlling waste and food costs; reporting maintenance or other issues; and supporting teamwork and training in food preparation, safety, and sanitation. May be required to work nights, weekends, and/or overtime. Additional tasks may be assigned or revised based on 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 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 and walk for six hours or more.
Ability to stoop, squat, and/or kneel frequently.
Ability to push, pull, lift, and carry from zero to over 50 pounds occasionally, including carts, pans, and trays of food.
Ability to reach and twist the trunk and neck frequently.

Responsibilities

Prepare a variety of foods using methods such as steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
Pull ingredients in sufficient quantities based on menu forecasts; portion, chop, wash, peel, weigh, measure, and mix ingredients; and 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 quality during preparation; portion and serve food at the appropriate time in proper receptacles.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment; clean work and storage areas and floors; and keep areas neat and sanitized.
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.
Follow company, safety, sanitation, and environmental policies and procedures.
Control waste and maintain food cost.
Report maintenance problems and other problem areas to the supervisor.
Train and retrain in food preparation, safety, and sanitation practices.
Maintain teamwork and open communication with employees and supervisors.
Work safely and efficiently with kitchen equipment.