Job Summary:
The Assistant Cook in our Culinary department assists in the preparation, cooking and service of all food and beverage.  Supports Kitchen team members in all areas and outlets.   Helps to ensure cleanliness of the kitchen and safe operation of all equipment.DutiesAssists in preparation, cooking, and serving of food.  May be assigned to handle short order station where he/she performs other basic tasks.Checks and controls the proper storage of product, especially on all fresh produce, checking on portion control, to maintain product quality and reduce waste. Keeps all refrigeration, storage and working areas in clean, working condition in order to comply with all regulations.  Ensures all equipment is in good working condition for safe and efficient operation.  Visually inspects, selects and uses only the freshest fruits, vegetables, meats, and other food products of the highest standard in the preparation of all menu items.  Reads and employs math skills for following recipes.  Prepares requisitions for supplies and food items necessary for production.Performs general/routine cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards.Keep floors dry and clean to avoid slip/fall accidents.Perform other duties as requested, such as moving supplies and equipment, cleaning up spills, etc., to ensure safe working environment.Will assistant kitchen personnel in operating various kitchen posts.Works closely with various front of the house staff, kitchen personnel and Stewards. Performs work when necessary at varying stations such as carving, grilling, action stations, plating, etc.SkillsAbility to follow all safety standards including chemical usage, food handling, preparation and storage.Keep up to date with and follow all sanitation standards. Possess basic knowledge in all areas of cooking fundamentals including sautéing, soup/sauce making, broiling, frying, cold preparation, plating, basic butchering and baking.  Familiarity in all types of food cuisines and their preparations. Possesses basic knowledge in all types of foods including meats, seafood’s and produce.  Will be able to inspect and ensure all foods are up to proper standards. Will be able to follow directions and instructions.  Must have the ability to learn from others. Able to effectively manage time and work under pressure when necessary. Must be able to adhere to proper food temperatures for all foods hot and cold, food holding and cooking. Knowledge of operating all kitchen equipment (i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.).  Sufficient manual dexterity to properly operate all types of kitchen equipment (i.e., knives, spoons, spatulas, tongs, slicers, etc.)Basic mathematical skills necessary to understand recipes, measurements, and portion sizes.Ability to read, write, listen and speak the English language in order to communicate effectively with co-workers and guests.  Ability to grasp, lift and/or carry or otherwise, move, rotate goods weighing a maximum of 200lbs on a continuous schedule.  Also able to lift a minimum of 50 pounds. Ability to perform duties in confined spaces.Able to stand for long periods.Ability to preciously perform duties within extreme temperature ranges and situations.  Will be able to work prudently in stressful circumstances. Will be able to move quickly while standing, bending or twisting. Strong ability to work well with others while working harmoniously with a diverse workforce.