Freestyle Cook I

Scope of Position

The primary function of the Cook I position is to prepare high quality food for the grab and go poolside restaurant. The Cook I is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of restaurants items based on company specifications and function contracts. The Cook I should have a complete knowledge of all Cook II and Cook III performance objectives as well as sound technical skills.

Position Requirements

• Must possess outstanding guest services skills, professional presentation and sophisticated communication skills
• Must be able to handle a multitude of tasks in an intense, ever-changing environment.
• Food Safety certification
• Must be flexible in terms of working hours.
• Must work well in stressful, high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc. from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.

Responsibilities

• Approach all interactions with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with the Hotels Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag while working.
• Comply at all times with the Hotels standards and regulations to encourage safe and efficient hotel operations.
• Follow Occupational Health & Safety regulations.
• Ensures adherence to the Hotels Code of Ethics.
• Ensure equipment and kitchen cleanliness.
• Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
• Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
• Has a solid knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing and slicing. Refined skill set in the knowledge and preparation of garnishes.
• Has a solid knowledge of pantry positions products i.e. Lettuce identification, Classical Salad presentation and preparations. I.e. Nicoise, Fruit Salad, Waldorf, Cobb, Chefs Salad, Potato Salad, Coleslaw, Mikado, Russian Salad. Solid knowledge and preparation of cold sauces, dressing and vinaigrettes i.e. Caesar, French, Russian, Aioli, Mayonnaise, Roquefort Dressing.
• Has a solid knowledge of meat identification and cookery. I.e. Various cuts of beef, pork, veal, lamb, poultry and corresponding cooking techniques eg. Braising, grilling, roasting, pan frying, sauteing. Accurate knowledge of cooking temperatures to ensure a steak is cooked properly from rare to well done.
• Has a solid knowledge of fresh and saltwater fish, crustaceans, mollusks, and various mixed cooking techniques. Poaching, simmering, deep-frying, baking, broiling, sauteing and pan-frying.
• Has a solid technical knowledge of vegetable preparation. i.e. various cutting techniques such as brunoise, paysanne, dice, allumette, battonet, mince, julienne, Parisian, noissette. A solid knowledge of proper cooking preparations, boiling, blanching, steaming, grilling, pan frying, baking, deep-frying.
• Has a solid knowledge and ability to prepare different methods of starch cookery. I.e. risotto, rice, potatoes (croquettes, berny, marcaire, pont- neuf, dauphinoise, dauphine, chateau, duchesse) polenta, pasta.
• Has a solid knowledge of identification, classification and preparation of mother sauces i.e. hollandaise, bechamel, tomato, Espanola, and veloute.
• Has a solid knowledge and ability to identify and prepare secondary sauces such as Mornay, chasseur, choron, beurre blance, marchand de vin, curry and normande.
• Has a solid knowledge in identification and preparation of basic soups such as consomme, clear, cream, puree, bisques and chowders as well as speciality and National soups using the various and proper thickening agents.
• Strong knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitization, food borne illness, toxins and chemical poisoning.
• Ensure team leader is aware of any special products needed for upcoming functions.
• Must stay current and up to date with trends.
• Must supply their own basic tools of the trade i.e. Chefs knife, paring knife, peeler
• Perform any other reasonable requests made by your manager or supervisor.

Education

• High School diploma and/ or experience in a luxury hotel or a related field preferred.
• Culinary certification or degree preferred and/or a minimum 3 to 4 years of culinary experience.

Skills and Abilities

• Ability to communicate in the English language (Second language is a plus).
• Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
• Ability to work flexible schedules including holidays and weekends.
• Able to perform multiple tasks.

Physical Requirements

• Physical agility and ability to move quickly in confined spaces.
• Able to stand/walk/reach and bending throughout shift.
• Ability to push/pull/lift to 50lbs.
• Ability to multitask and give direction under pressure.
• Stand or walk for extended periods of time.
• Work in areas of high heat and humidity.