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CookDescription: SUMMARY AND ESSENTIAL FUNCTIONS The Cook ensures a successful link between the Chef Tournant and the area of responsibility. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. - Provide leadership to area of responsibility - Ensures all food is prepared fresh and is of the highest quality - Strictly adheres to all recipes, methods and instructions from supervisor - Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members - Arrives on-time in clean uniform - Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus - Responsible for mise-en-place, and food service for production area - Consistently checks food handling and storage procedures while training team members to do the same - Assists Chef Tournant in documenting and maintaining a waste log to improve forecasting and production models - Assists Chef Tournant in adjusting daily requisitions to reflect trends and forecasts - Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved - Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc. - Actively participates in daily focus meetings with team members to ensure communication and daily expectations - Maintain USPH/FDA standards for outlet - Inventory and ordering of all food items - Reconciliation of items upon receipt - Assists Chef Tournant in adhering to budget constraints in regards, to labor, product, and equipment - Assists Chef Tournant by completing and delivering of all reports, documents, and other items requested by supervisor to the chef’s office/personal assistant. - Performs other related duties as assigned or as directed. The omission of specific duties does not preclude the supervisor from assigning duties that are logically related to the position. - Must be familiar with the Safety and Environmental Protection Policy and the SEMS, and carry out the policies and procedures appropriate for his/her position. Requirements: REQUIREMENTS AND QUALIFICATIONS - Advanced knowledge of all basic cooking techniques is required. - Advanced knowledge and ability to roast, broil, braise, sauté, fry, and grill (including breakfast items) is required. - Intermediate to Advanced ability to work in production or line capacities or a combination of both is required. - Basic knowledge of cold food production including handling and preparation of salads, dressings, sandwiches, and hors d’ouvrées is required. - Basic comprehension of composition, structure, and quality factors of meats, game, poultry, fish, and shellfish is required. - Minimum of one year of experience on a cruise ship or high volume hotel/restaurant is required. - Minimum of one year of experience in a hot production supervisory position is required. - Minimum of two years of culinary experience is required. Formal culinary training may substitute for this experiential requirement at an equivalent rate. - Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required. EDUCATION - High School Diploma or foreign equivalent is required. - Culinary School 2-4 year degree or foreign equivalency is required. Apply |