What are the responsibilities and job description for the F&B Cook position at The Victus Group, Inc?
Job Description
JOB TITLE: COOK
USUAL TIME OF WORK SHIFT: Varies with facility needs. Some full-time positions and some part-time positions.
BREAKS: Two breaks, and one ½ hour lunch.
OVERTIME: As required.
MACHINES USED: Commercial convection ovens, steamers, steam kettle, fryers, food processors, blenders, hand mixers, stand mixers, gas range, grills (flat top, charbroil), “Salamander” (overhead broiler), dishwashing machine, ice machine, deli slicer, vacuum cleaner.
TOOLS USED: Kitchen utensils, various container, (max. cap. 40 qt.), specialized pans, pots, & related tools. Mops, brooms, cleaning items.
ASSISTIVE DEVICES: Utility carts, pushcarts, speed rack, 2-3 step stools.
SAFETY CLOTHING/EQUIPMENT: Chef coats, non-slip shoes, “Toque” (tall hat with pleats) hair nets, ”Comis” (head cover), chef pants, cutting gloves, oven mitts, food handling gloves.
SKILLS & ABILITIES REQUIRED: Speak, read, write, and understand the primary language(s) used in the workplace. Basic computer experience.
Description Of Workplace/Workstation
The work takes place at a variety of locations in a hotel’s restaurant kitchen. The surfaces at the locations are level, cement, tiled, carpeted, or wood. Cooking areas are equipped with antislip floor mats. Most of the work locations are well-lit and air-conditioned. The Cook may be exposed at times to high and low temperatures when using the walk-in freezer/refrigerator, and while adjacent to grills, ovens, etc.
Description Of Job Tasks/Purpose
The Cook’s primary responsibility is to ensure that the restaurant maintains its reputation for serving good food. In general, cooks measure, mix, and cook ingredients according to recipes. In the course of their work, they use a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, stoves, slicers, grinders and blenders. Supervises kitchen staff and maintains cleanliness of areas at the facility where all duties take place.
On a typical day, the Cook performs the following typical duties:
JOB TITLE: COOK
USUAL TIME OF WORK SHIFT: Varies with facility needs. Some full-time positions and some part-time positions.
BREAKS: Two breaks, and one ½ hour lunch.
OVERTIME: As required.
MACHINES USED: Commercial convection ovens, steamers, steam kettle, fryers, food processors, blenders, hand mixers, stand mixers, gas range, grills (flat top, charbroil), “Salamander” (overhead broiler), dishwashing machine, ice machine, deli slicer, vacuum cleaner.
TOOLS USED: Kitchen utensils, various container, (max. cap. 40 qt.), specialized pans, pots, & related tools. Mops, brooms, cleaning items.
ASSISTIVE DEVICES: Utility carts, pushcarts, speed rack, 2-3 step stools.
SAFETY CLOTHING/EQUIPMENT: Chef coats, non-slip shoes, “Toque” (tall hat with pleats) hair nets, ”Comis” (head cover), chef pants, cutting gloves, oven mitts, food handling gloves.
SKILLS & ABILITIES REQUIRED: Speak, read, write, and understand the primary language(s) used in the workplace. Basic computer experience.
Description Of Workplace/Workstation
The work takes place at a variety of locations in a hotel’s restaurant kitchen. The surfaces at the locations are level, cement, tiled, carpeted, or wood. Cooking areas are equipped with antislip floor mats. Most of the work locations are well-lit and air-conditioned. The Cook may be exposed at times to high and low temperatures when using the walk-in freezer/refrigerator, and while adjacent to grills, ovens, etc.
Description Of Job Tasks/Purpose
The Cook’s primary responsibility is to ensure that the restaurant maintains its reputation for serving good food. In general, cooks measure, mix, and cook ingredients according to recipes. In the course of their work, they use a variety of pots, pans, cutlery, and other equipment, including ovens, broilers, grills, stoves, slicers, grinders and blenders. Supervises kitchen staff and maintains cleanliness of areas at the facility where all duties take place.
On a typical day, the Cook performs the following typical duties:
- Logs in at the beginning of the shift.
- Reviews relevant documentation of the day’s activities, including Preparation Lists (ingredients, preparation processes, ordering, and cooking of ingredients), and other priorities for the day.
- Prepares the Preparation List contents.
- Cooks food for the day’s services (breakfast, lunch, dinner).
- Labels, dates, and stores remaining food ingredients.
- Cleans up general work area and surrounding areas.
- Prepares food and food ingredients for next shift. Ensures that all food ingredients are available and that the kitchen is well supplied.
- Communicates with executive Chef, direct supervisor or other staff regarding cooking procedures, current activities, needs, and related communication.
- Logs out at end of shift.
- Culinary School diploma or 1 year experience working in a restaurant kitchen environment
- Ability to work independantly or in a team setting
- Abiklity to follow directions and instructions
- Exceptional organizational skills
- Accuracy and speed in executing orders
- Strong Communication skills
- Knowledge of food safety and sanition procedures
- Great customer service skills
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