Company: DoubleTree Arctic Club Seattle- SEAAC
Posted on: November 11, 2018
This position is responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning and all other food items prepared in the different kitchen stations to ensure that every dish is prepared to proper specifications in a timely and consistent manner.
ESSENTIAL JOB FUNCTIONS:
The position requires the ability to perform the following essential job functions, with or without reasonable accommodation:--- Prepares all food items per standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal cooking, in preparation of all menu items.--- Assists cooks I & III as necessary.--- Checks and controls the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality. Keeps all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.--- Ensure preparation, plating and presentation standards are maintained and safety standards and regulations are followed to provide the highest quality food standards and consistency.--- Assist the kitchen management in ensuring ordering of all products are accurate and done in a timely manner.--- Ensures that all ordered products are received, stored and handled in conformance with State/Federal food safety guidelines.--- Monitor, document and control the maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state and corporate regulations.--- Responsible for compliance with all policies and procedures that relate to the Hotel as well as all local, state and federal laws and regulations.--- Regular attendance in conformance with the standards, which may be established by Executive Chef from time to time, is essential to the successful performance of this position.--- Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance.
PHYSICAL AND MENTAL DEMANDS OF POSITION, INCLUDING ENVIRONMENTThe individual holding this position
must be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities:--- Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.--- Ability to stand and to work continuously in confined spaces.--- Ability to perform duties within extreme temperature ranges.--- Good working knowledge of the fundamentals of the broiler, saut--, fry, roast, moist heat and other cooking methods.--- Good working knowledge of accepted standards of sanitation.--- Knowledge of operating kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.--- Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.--- This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The team member is frequently exposed to heat, steam, fire and noise.--- This position is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.--- OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety.
Qualified candidates will posses at least 2 years of line cook experience in a fast-paced, commercial kitchen.-- Must have the ability to work evenings, including weekends and holidays.-- Food handler's permit requires.
Keywords: DoubleTree Arctic Club Seattle- SEAAC, Seattle , Cook 2, Hospitality & Tourism , Seattle, Washington
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