*We are a drug-free workplace. Pre-employment screenings, COVID-19 testing and background checks will be conducted for all viable candidates.*

POSITION: COOK I
DEPARTMENT: CULINARY
REPORTS TO: SOUS CHEF AND/OR CULINARY MANAGER IN TRAINING (M.I.T.)

REQUIREMENTS: Culinary Degree, with 2 + year working in kitchens, or equivalent on the job training (3+ years).

SUMMARY:

Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.

Includes the following. Other duties may be assigned.

ESSENTIAL FUNCTIONS:

• Control quality and consistency of all food served
• Insure that station or relevant prep list is set in a timely manner
• Insure all supplies necessary for service are in appropriate supply before service
• Assist in controlling waste and cross utilizing
• Demonstrate knowledge of all food items produced by an assigned station
• Handle and store food properly and safely
• Produce all orders consistently, quickly, and in accordance with established quality standards
• Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.
• Demonstrate knowledge of all basic cooking techniques: sauté, braise, poach, grill, fry, steam, etc.
• Dress in the full appropriate uniform at all times
• Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager
• Keep work area clean at all times
• Demonstrate respect for fellow associates, equipment, and customers
• Abide by all hotel policies and procedures
• Communicate with the supervisor after each shift change and ensure all tasks are complete
• Interact professionally and effectively with other line cooks to achieve team objectives
• Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description
• Assist the Chef in production of “specials”.
• Ability to work all stations in any given outlet.
• The ability to fabricate all proteins needed for service.
• The ability to handle and report any accident immediately, no matter how minor.
• The ability to conduct oneself in a professional manner as a trainer at all times to reflect the high standards of The Riverside Hotel.
• The ability to respond properly in any hotel emergency or safety situation.
• The ability to work un supervised for extended periods of time.
• The ability to train and lead staff through service.

EQUIPMENT USED:

• Mixers
• Slicers
• Blenders
• ovens ranges
• gas stoves

PHYSICAL REQUIREMENTS:

Position:

• Standing/walking
• Forward bend, squat, forward reach to retrieve items from cabinets
• Repetitive forward bend of head/neck
• Lifting through height of 6" to 5'(squatting or forward bend) from dolly to refrigerator shelves
• Carrying boxes/bags of food a distance of 10 feet
• Shoulder motions below 90 degrees shoulder flexion
• Gross grasp to hold tongs, spoons
• Repetitive elbow motion in mid-range for chopping
• Repetitive wrist motions through partial range for stirring and chopping

Forces:

• boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.
• pots of food: 25-50 lbs.
• stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad

Repetitions:

• Standing virtually all day (most standing is in one spot by stove)
• Walking: occasionally
• Lifting from dolly to refrigerator: 10-20 minutes 2 x day
• Forward flexion of head/neck: during all stirring and chopping Tasks
• Stirring, chopping: repetitive and very frequent

Environment: Most of shift is spent standing in front of hot stoves or ovens

Sensory: High abilities with touch, sight, hearing, smell, and taste

EEO/M/F/V/D