The Laurel Hotel and Spa - Cook II Overnight - 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 the Chef's expectation. Maintain and contribute to a positive work environment.

 Good knife skills
 Can season food properly
 Can properly follow all processes that are in place
 Can communicate with all internal customers efficiently. {Stewarding, service staff}
 Can fill out all requisitions properly
 Can follow all rules and regulations in employee hand book 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.
 Rotate, label and date all food on station
 Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.
 Ability to work any station in the kitchen.
 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
 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.
 Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while
holding your arm and hand in one position.
 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).
 Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your
two hands to grasp, manipulate, or assemble objects.
 Speech Clarity - The ability to speak clearly so others can understand you.

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 II.
Ability to maintain a clean, neat and organized work environment
Ability to follow recipes, to increase or decrease recipe as needed.