The Cook II is responsible for assisting the Sous Chef and the Cook III with the supervision of Cooks in the Level 1 position, preparation and presentation of the daily menus (especially high quality specials, soups, stew and chilies) and assisting servers with restocking and service of selections at stations where lines develop during peak business hours.
SPECIFIC JOB REQUIREMENTS:
- Previous cook experience required
- Maintain open, constructive channels of communication with other kitchen personnel
- Demonstrate a good attitude and cooperative nature when dealing with kitchen staff, Supervisors, and the guests
- Follow directions from your Supervisor and ask questions about aspects of assigned duties you may not understand
- When faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressure
- When complaints or problems are encountered with guests or other employees, bring the circumstances to your Supervisor’s immediate attention for swift resolution
- Standing for long periods of time
- Lifting and carrying 25-50 pounds
JOB DUTIES AND RESPONSIBILITIES:
- FOOD PREPARATION: All dishes must be lively in content and flavor, keeping with Deer Valley’s high standards. Dishes should adhere to production standards and time constraints. Be sure preparations are fully seasoned. Sous Chef or Executive Chef must taste all preparations before they are panned for service.
- FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure all mise-en-place is in sufficient quantities for the day’s counts. Attend to details.
- GUEST SERVICE: Must be prompt, friendly and efficient. Assist servers during busy times to speed guests through lines. Guest should be politely greeted and asked how they may be helped. Use suggestive selling.
- SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS:
- Demonstrate proper operation of equipment, use of knives and other kitchen tools. Work cooperatively with stewards and ask politely for their assistance when needed and know them by name. Notify Supervisor or any injury requiring medical attention. Work safely to prevent injuries. At the close of service, lines are quickly and thoroughly broken down and cleaned.
- Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste. Left over products must be labeled and stored in appropriate area of cooler or kitchen. Daily inventories to be completed before the end of each shift.