Restaurant Cook - Renaissance Waterford

Coury Hospitality•Oklahoma City, OK

About The Position

Prepares a variety of foods for breakfast, lunch, or dinner at an assigned kitchen station, including setting up and breaking down the station. Work is performed in accordance with company recipes, quality and presentation standards, production schedules, and safety and sanitation policies. The cook prepares ingredients and cold foods, operates kitchen equipment, monitors food quality and temperatures, portions and serves food, and maintains clean and sanitary work and storage areas. The role also includes controlling waste and food costs, following corporate environmental policies, reporting maintenance or other problems to a supervisor, and maintaining teamwork and communication with employees and supervisors. Additional tasks may be assigned or revised at the manager’s discretion based on business volume and work needs.

Requirements

Ability to follow recipes and calculate ingredient amounts.
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 volume or 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 frequent extreme temperature changes between moist, steam-heated environments and cold refrigerators or freezers.
Ability to stand or walk for long periods, six hours or greater.
Ability to stoop, squat, or kneel frequently.
Ability to push, pull, lift, and carry occasionally 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 foods using methods such as steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
Pull sufficient ingredients and supplies according to menu forecasts; portion, chop, store, wash, peel, weigh, measure, and mix ingredients as needed.
Prepare cold foods and operate ovens, stoves, grills, microwaves, and fryers.
Set up, clear, and break down the workstation.
Prepare selected foods according to 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, floors, and equipment as needed.
Check that appliances and food are at correct temperatures, and maintain food at proper temperatures in appropriate serving pans.
Follow sanitation requirements, including product rotation, temperature maintenance, storage, cooling, and food-handling procedures.
Control waste and maintain food cost.
Follow company, safety, sanitation, and corporate environmental policies and procedures.
Report maintenance problems and other problem areas to a supervisor as they occur.
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.