Vacancy caducado!
COOK III
Under the direction of the Executive Chef, the Cook I/II/III prepares a variety of food items. The Cook I/II/III is also responsible for the cleanliness of the kitchen area.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Provide excellent customer service to customers, employees and business partners.
Maintain a working knowledge of the Association rules and enforce them accordingly.
Keep facility clean and free of hazards, debris, and trash. This aspect of the job often includes other custodial duties.
Cook foodstuffs in quantities according to menu and number of persons to be served.
Clean and maintain all kitchen appliances and surfaces.
Take inventory as necessary.
Must have precise knife skills including some butchering skills with fish and steaks.
Must know temperatures for meat, fish and steaks and be able to produce a properly cooked product, at all times, especially during very busy peak periods.
Must master all of The Lodge’s cooking stations: pantry, broiler, sauté, fryer, griddle.
Must be familiar with The Lodge prep kitchen and be able to step in on prep work during non-peak periods. Must be able to read and follow recipes, including baked items.
Must be able to lead the line on a regular basis. In the absence of the Chef and Sous Chef, will be asked to take charge of the tickets and the flow of dinner service.
Vacancy caducado!