Union Cook III (PM)

Responsibilities

• Directly procures all food items and follows standard recipes and line check sheets to properly set up and maintain his / her station as set forth according to daily prep sheets.
• Maintains a professional appearance with a positive attitude at all times.
• Follows daily prep lists and production schedules for each day’s service according to visual inventory, banquet sheets and reservations.
• Works with Chef / supervisors to prepare menus and specials.
• Consistently maintains high standards of quality, cost, eye appeal and flavor.
• Follows daily work schedule.
• Follows organized sanitation procedures for all areas of kitchen.
• Is trained to work on a hot line and cold line stations
  • Butchery, sauce and soup production.
  • Proficient in the production of prep for any of the hot line stations to include, fryer, griddle, char broiler, oven and middle, as well as banquet production
  • Prep production of all hot line items to include fryer and griddle.
• Insures all sanitation procedures are followed at end of shift. To include clean and of station and or line area.
• Follows set standards for cooking and presenting all food items from his / her station.
• Assists in food procurement, delivery, storage and usage of items. Puts away delivery when necessary.
• Assist Chef / Sous Chef in preparation and serving of cold food at banquets and other clubhouse functions when needed

Requirements

• Energetic team player must be reliable.
• Willing to work a flexible schedule, days, nights, weekends, and holidays.

This position requires standing for long periods