Associate Cafeteria Cook

POSITION PURPOSE:

The Associate Cafeteria Cook will maintain the highest level of culinary and sanitation standards at all times.

ESSENTIAL FUNCTIONS:

• Include, but not limited to: adjusts thermostats controls to regulate temperature of ovens, broilers, grills, roasters and steam kettles; Measures and mixes ingredients according to recipe in order to prepare food items; Bakes, roasts, broils and steams meats, fish, vegetables and other foods; Adds seasoning to foods during mixing or cooking; Observes and tests foods being cooked by tasting, smelling, and touching; Carves meats, portions food on serving plates, adds sauces and garnishes to complete plate; Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use; prepares chicken, fish, meat and shellfish for cooking.
• Creates, prepares/produces/cooks items for breakfast, lunch, or dinner.
• Maintains adequate supply of all prepared products on hand and ensures the proper storage and refrigeration of the same.
• Ensures spoilage/waste are kept to a minimum by ordering and utilizing proper quantities and rotating products. Develop new products for the cafeteria.
• Prepares and arranges food products for service of cafeteria.
• Set daily pares on all products to ensure freshness.
• Properly follow all standardized recipes in accordance to the established procedures
• Follow and keep motivation in the kitchen.
• Maintain productivity level of mise en place.
• Assist in all areas of production including prep and line work.
• Gain complete knowledge of all food items on menus including recipes and presentation.
• Communicate effectively with other Sous Chefs and all line cooks.
• Utilize interpersonal and communication skills to lead, influence and encourage other.
• Lead by example.
• Follow all sanitation and maintenance standards of equipment.
• Assist in determining food presentation.
• Help control food costs.
• Work closely with stewarding in regards to any operational issue.
• Assist in developing and maintaining a safe and clean working environment.
• Ensuring warehouse is organized and held to the highest level of sanitation.
• Ability to prioritize, organize and follow up.
  Ability to focus attention on details.
  Ability to work well under pressure while completing multiple tasks within any given period of time.
  Set up workstations with necessary supplies: maintain cleanliness throughout shift.
• Ensure all product is properly rotated using FIFO including Pastries, Bread, Produce, Dry goods, Dairy, Freezer, Etc.
• Organize, Prepare and Execute am/pm banquets.
• Keep all areas organized, FIFO, and up to date including Freezer, Walk-ins, Reach-ins, Food surfaces and dry Storage.
• Ensuring there is no 86 items, making the chef aware of product that is running low, and or substituting for something else, ensuring guests’ satisfaction.
• Maintain and complete the temperature logs on a daily basis.
• Ensuring all equipment in all areas are functioning properly, report to a sous chef if otherwise to ensure a prompt repair.
• Randomly check food temperature on all stations in all kitchens to ensure food quality and sanitation.
• Ensuring all food is put away properly in timely matter.
• Ensuring Front of the house items that are in the kitchen areas are properly labeled and stored. (Butter, bread, cream cheese, bagels).
• Making decisions and solving issues when the Chef de Partie is absent.
• Establishing all par levels for all ingredients/dishes and communicating with Sous Chef and/or FOH manager.
• Understand all menu items and components for every dish.
• The Ability to cover all stations.
• Ensuring all standards are being followed with every dish.
• Ability to work well under pressure while completing multiple tasks within any given period of time.
• Making decisions and solving issues when any culinary management or supervisory personnel are absent.
• Performs all other job-related duties as requested.

QUALIFICATION STANDARDS:

EDUCATION:

Any combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.

EXPERIENCE:

Three or more years cooking experience required. Prior resort and restaurant cooking experience preferred. Must be able to work days, nights, weekends, and holidays.

LICENSES OR CERTIFICATES:

Must be able to obtain a Health Card from the Southern Nevada Health District