Cook 3 (Fry, Pantry, Salad) - The Deck - Cavalier Resort - Professional Hospitality Resources, Inc. and Ocean Beach Club LLC
Virginia Beach, VA 23451
About the Job
Overview:
The Cook III prepares food in accordance with production requirements and standard recipes and is most often assigned to fry, pantry or salad station. The Cook III maintains a clean, sanitary and safe station at all times to ensure safe and quality products are delivered to guests. The successful Cook III will efficiently set-up assigned station, produce products consistent with quality standards and recipes, and have exemplary attendance.
Responsibilities:Responsibilities of Gold Key|PHR hourly Associates:
- Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
- Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
- Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene
- Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates an in accord with the company’s service culture, “The Keys to Making it Right.”
- Work smart. Understand the needs of the shift, use resources properly, complete all assignment methodically and promptly without losing attention to details.
- Use your tools. Use the approved tools and checklists to complete assigned tasks.
- Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
- Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
- Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
- Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
- Other duties as assigned
Associate Responsibilities specific for this role and Department:
- Will be responsible for working the fry, pantry and salad stations.
- Must be able to produce and plate salads/pantry and fried items.
- Prepare food of consistent quality following recipe cards and production and portion standards.
- Start food items that are prepared ahead of time, making sure not to prepare over estimated needs.
- Date all food containers and rotate as per the SOP, making sure that all perishables are kept at proper temperatures.
- Check pars for shift use, execute necessary preparation, freezer pull and line set up. Communicate any out-of stock items or possible shortages.
- Assist in setting up and stocking of buffet.
- Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
- Assist in prep work of vegetables and condiments as required for the next shift.
- Maintain food & cleanliness standards to ensure that the highest quality products are consistently maintained.
- Perform routine maintenance & cleaning on line equipment.
- Manage time & station productivity according to the volume of business in assigned stations.
- Effectively set-up & produce a quality product from all stations in a manner adhering to health department & company standards.
- Can work in high stress & fast paced environment.
- Functions safely & efficiently under extreme kitchen heat conditions.
Type | Qualification |
Education | High school education or equivalent experience |
Experience | Minimum one year food service or related work |
Skill | Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill |
Education | Able to read, write and speak basic English. |
Skill | Able to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation. |
Education | Able to understand and apply basic mathematical skills (addition, subtraction, multiply and division in all units of measure) in order to obtain correct dilution ratios, portion control, etc. |
Experience | Prefer at least 2 years experience working in a high volume kitchen |
Source : Professional Hospitality Resources, Inc. and Ocean Beach Club LLC