Cook

Job duties

Original text, as filed with the Department of Labor.

Prepare meats, seafood, vegetables, and other items required for line and special function purposes by grilling, sautéing, frying, and cooking at correct temperatures in a commercial hotel restaurant kitchen setting. Follow recipes when preparing items. Assist with preparation of other food products, such as employee meals and non-cooked food items like salads and cheese and charcuterie platters. Use safe and sanitary food handling procedures. Rotate stock. Maintain a clean workstation, equipment, kitchen, and employee meal area. Dispose of trash and food preparation waste. Clean and wash all related pots, pans, dishes, utensils, and glassware, as follows: run soiled pots and pans through the dish machine or wash in a three compartment sink set up with detergent, rinse, and sanitizer in the hotel restaurant kitchen. Prepare hot food for service on hotel pans and transfer on carts or in hot boxes from the hotel restaurant kitchen to the restaurant, bar, and spaces on-property that are set up for buffet service.

Requirements

6 months of experience as cook or related cooking experience. Use of: Kitchen equipment. Basic English skills. Must be able to lift and carry weight sufficient to move equipment and material necessary to complete assigned tasks. Must be able to place cases, pans, utensils, and plates on both low and high shelves. 35 hours per week, 5 days per week. Schedule may vary and can include evenings, weekends, or holidays, as needed. Employer will rely on workers own representations and observations of worker to assess if worker meets the lifting, standing, and other physical ability requirements stated here.

Benefits and conditions