J1 Summer Work & Travel | Culinary

Cook 3

Overview:

Provide high quality standards and procedures in preparing/serving all banquet food. Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions.

Responsibilities:

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  Prepare and cook food and perform other related culinary functions. Taste and season food appropriately.

  
  

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  Demonstratae strong culinary skills and have "intermediate level proficiency" in Culinary functions.

  
  

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  Be able to accomplish most of their tasks with "minimal" supervision and some guidance, depending on complexity and skill level required.

  
  

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  Have a solid understanding of various cooking methods, ingredients, equipment and procedures.

  
  

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  Have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen.

  
  

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  Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.

  
  

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  Be able to move/cover from different stations following Omni standards as well as Chefs standards.

  
  

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  Have the ability to perform job functions with attention to detail, speed and accuracy.

  
  

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  Be able to move/cover most all of the different stations following Omni standards as well as Chefs standards. Be able to work any station as needed with appropriate supervision.

  
  

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  Be able to execute soups and sauces with minimal supervision.

  
  

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  Have the ability to prioritize, organize and follow-through.

  
  

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  Have the ability to work well under pressure of meeting production schedules and timelines for guests orders.

  
  

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  Maintain good understanding of various cooking methods, ingredients, equipment and procedures.

  
  

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  Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.

  
  

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  Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.

  
  

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  Perform opening checklist with minimal supervision.

  
  

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  Set up workstation with required mise en place, tools, equipment and supplies according to standards.

  
  

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  Maintain a positive and professional approach with coworkers and customers.

  
  

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  Be able to follow recipe cards and prep lists accurately

  
  

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  Ability to comprehend and follow recipes.

  
  

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  Complete opening and closing procedures

  
  

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  Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

  
  

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  Ensure that food comes out simultaneously, in high quality and in a timely fashion.

  
  

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  Communicate any assistance needed during busy periods or "need" times to the Sous Chef(s) and Cook 1's to ensure optimum service to guests.

  
  

Qualifications:

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  Must have good knowledge of food handling, preparation techniques and cooking techniques including but not limited to (Braising, Saute, Baking, Roasting, Poaching, Grilling, Steaming and frying).

  
  

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  Must have good fundamental knife skills.

  
  

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  Must be able to read and execute most basic recipes for preparation/ cooking of hot and or cold food items.

  
  

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  Basic math skills needed to understand and implement recipes and measurements.

  
  

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  Good eye/hand coordination needed to use all kitchen equipment including kitchen knives.

  
  

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  Must have some prior experience in a similar work environment. High volume hotel, upscale hotel or resort, high volume free standing restaurant or catering company. A good familiarity and understanding of bulk preparation is preferred. Prefer 1 year of relevant experience.

  
  

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  Requires a working knowledge of local, state and federal sanitation standards. ServeSafe certified is preferred.

  
  

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  Must be able to work a variety of shifts, including weekends, days, nights and holidays.

  
  

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  Maintain a professional culinary attire, appearance, attitude, and performance.

  
  

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  Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift. Requires repetitive motion.