1856 - Culinary Residence - A Teaching Restaurant - Cook I - Part Time and Full Time Available - Rane Culinary Science Center

Plan, prep, set up and provide quality service in all areas of restaurant production to include, but
not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items
designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and
or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact
specification maintain and organize their station and equipment in a neat and orderly fashion to
meet hotel standards. Maintain and contribute to a positive work environment.

 Assist Sous chef in guiding and maintaining a quality product.
 Good knife skills.
 Rotate, label and date all food on station.
 Can season food properly.
 Can properly follow all processes that are in place.
 Can communicate with all internal customers efficiently.
 Can fill out all requisitions properly.
 Properly rotate product in walk in cooler.
 Clean and maintain equipment properly.
 Maintain and strictly abide by state sanitation/health regulations and hotel requirements
 Can organize and set up workstation fast and efficiently.
 Assist Sous chef in guiding and maintaining a quality product.
 Follow cleaning schedule.
 Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
 Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and
portion sizes.
 Ability to read, write and understand the English language in order to complete requisitions, read
recipes and communicate with other employees.
Abilities
 Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.
 Ability to work any station in the kitchen
 Ability to perform job functions with attention to detail, speed and accuracy.
 Ability to prioritize, organize, delegate work and follow through with assigned tasks
 Ability to be a clear thinker, remain calm and resolve problems using good judgment.
 Ability to work well under pressure of meeting production schedules and timelines of food displays.
 Ability to handle multiple tasks at one time while maintaining a high level of professionalism.
 Ability to work well with others in a team environment.
 Ability to contribute to the growth and success of the team.
 Ability to butcher meat.
 Ability and work pertaining station as outlined in the CBA under classification for Group 1.
Ability to maintain a clean, neat and organized work environment
 Ability to follow recipes, to increase or decrease recipe as needed.
Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken
words and sentences.
Oral Expression - The ability to communicate information and ideas in speaking so others will understand.
Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve
solving the problem, only recognizing there is a problem.
Deductive Reasoning - The ability to apply general rules to specific problems to produce answers that make
sense.
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a
specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

Tasks
 Monitor sanitation practices to ensure that employees follow standards and regulations.
 Check the quality of raw or cooked food products to ensure that standards are met.
 Estimate amounts and costs of required supplies, such as food and ingredients.
 Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
 Supervise or coordinate activities of cooks or workers engaged in food preparation.
Knowledge
 Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food
products (both plant and animal) for consumption, including storage/handling techniques.
 Production and Processing - Knowledge of raw materials, production processes, quality control, costs,
and other techniques for maximizing the effective manufacture and distribution of goods.
 Customer and Personal Service - Knowledge of principles and processes for providing customer and
personal services. This includes customer needs assessment, meeting quality standards for services, and
evaluation of customer satisfaction.
 Education and Training - Knowledge of principles and methods for curriculum and training design,
teaching and instruction for individuals and groups, and the measurement of training effects.
 Mathematics - Knowledge of arithmetic, algebra, geometry, calculus, statistics, and their applications.
 Knowledge of meat temperatures.

Skills
 Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make
improvements or take corrective action.
 Coordination - Adjusting actions in relation to others' actions.
 Speaking - Talking to others to convey information effectively.
 Management of Personnel Resources - Motivating, developing, and directing people as they work,
identifying the best people for the job.
 Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
Work Activities
 Training and Teaching Others - Identifying the educational needs of others, developing formal
educational or training programs or classes, and teaching or instructing others.
 Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships,
systems, or products, including artistic contributions.
 Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the
best solution and solve problems.
 Coaching and Developing Others - Identifying the developmental needs of others and coaching,
mentoring, or otherwise helping others to improve their knowledge or skills.
 Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, coworkers, and subordinates by telephone, in written form, e-mail, or in person.

Work Context
 Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
 Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
 Adaptability/Flexibility - Job requires being open to change (positive or negative) and to considerable
variety in the workplace.
 Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress
situations.
 Integrity - Job requires being honest and ethical.
Work Values
 Independence - Occupations that satisfy this work value allow employees to work on their own and
make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.
 Recognition - Occupations that satisfy this work value offer advancement, potential for leadership, and
are often considered prestigious. Corresponding needs are Advancement, Authority, Recognition and
Social Status.
 Achievement - Occupations that satisfy this work value are results oriented and allow employees to use
their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability
Utilization and Achievement.
 Relationships - Occupations that satisfy this work value allow employees to provide service to others
and work with co-workers in a friendly non-competitive environment. Corresponding needs are Coworkers, Moral Values and Social Service.
 Working Conditions - Occupations that satisfy this work value offer job security and good working
conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and
Working Conditions.

Interests
 Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These
occupations can involve leading people and making many decisions. Sometimes they require risk taking
and often deal with business.
 Realistic - Realistic occupations frequently involve work activities that include practical, hands-on
problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools,
and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork
or working closely with others.
 Artistic - Artistic occupations frequently involve working with forms, designs and patterns. They often
require self-expression and the work can be done without following a clear set of rules.
 Social - Social occupations frequently involve working with, communicating with, and teaching people.
These occupations often involve helping or providing service to others.
 Conventional - Conventional occupations frequently involve following set procedures and routines.
These occupations can include working with data and details more than with ideas. Usually there is a
clear line of authority to follow.