Sauté Cook - Boathouse

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

DEPARTMENT: CULINARY
REPORTS TO: KITCHEN SUPERVISOR

REQUIREMENTS: 

• Minimum of 2 years’ experience as a cook in a high volume restaurant
• Able to speak and read English
• Able to work weekends and holidays

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.

ESSENTIAL FUNCTIONS:

• Includes the following.  Other duties may be assigned.
• Responsible for full set up and preparation of hot food items for outlets.
• Assists Restaurant Chef with organization and sanitation of main kitchen including walk-ins & freezers.
• Control quality and consistency of all food served.
• Insure that station or relevant prep list is set in a timely manner.
• Demonstrates knowledge of all food items produced by an assigned station.
• Handles and stores food properly and safely.
• Produce all orders consistently, quickly, an in accordance with established quality standards.
• Demonstrates safe and competent use of all tools:  knives, pots, pans, stoves, ovens, grills, slickers, steamers, etc.
• Demonstrates knowledge of all basic techniques:  sauté, braise, poach, grill poele, fry, steam, etc.
• Assists Restaurant Chef with delegation of work.
• 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.
• Demonstrate respect for fellow associates, equipment, and customers.
• Communicate with the supervisory after each daily shift on work tasks and their coordination.
• Helps assist in other areas of kitchen when not busy.
• Communicates needs for area to supervisor.
• Takes responsibility in absence of supervisor
• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.

 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