Cook Helper

General Summary Of Duties

At various kitchen stations, safely assist cooks with preparation of food to recipe standards for service to the guest, as well as complete daily tasks as assigned.

Role and Responsibilities

• (Includes but is not limited to the following)
• While standing and working at various kitchen stations, cook, slice and dish-up different food items to standard recipes and specifications.

Performance Requirements

(Knowledge, skills and abilities)

• Ability to read, write, speak and understand the English language to comprehend basic employee requests and to understand job requests from supervisor and guests.
• Ability to read, write, speak and understand the English language in case of emergency situations.
• Ability to read, write, speak and understand the English language to read any caution or safety notices.
• Ability to read, write, speak and understand the English language to read and apply math skills for menus, recipes and requisitions.
• Ability to read, write, speak and understand the English language to comprehend product labeling instructions to enable the safe application of products and processes.
• Ability to effectively deal with customer complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the customer and providing positive and proactive solutions.
• Ability to read, write, speak and understand the English language in order to complete food requisitions and communicate with other employees.
• Ability to read, write, speak and understand the English language to comprehend and follow instructions from supervisor.
• Communicate with supervisor throughout the shift.
• Ability to perform duties within temperature ranges of hot to normal to cold.
• Sufficient manual dexterity of hand in order to use knives and kitchen tools.
• This position requires considerable physical activity on a continuous basis throughout the shift including riding the elevators.
• Ability to operate kitchen equipment including slicers, choppers and mixers.
• Ability to maintain attendance in conformance with standards.
• Ability to maintain a neat, clean and well-groomed appearance.
• Perform tasks requiring bending, stooping, kneeling and walking significant distances within the facility.
• Ability to work in unfavorable conditions which can occasionally be hot, noisy and wet.
• Perform all assigned side work to include replenishing condiments and restocking shelves with supplies.
• Check station before, during and after shift for proper set-up and cleanliness.
• Good working knowledge of accepted standards of sanitation.
• "CLEAN AS YOU GO"--Keep your workstations neat and orderly, and perform general cleaning tasks using standard hotel cleaning products, as assigned, to adhere to standards.

• Typical physical / mental demands
• Ability to work with small, delicate, and sensitive equipment (knives) requiring fine finger dexterity.
• Ability to stand/walk, and work 95 percent of the shift to a maximum of 1 mile per shift.

Typical Working Condition

Ability to grasp, bend, lift and/or carry 60 lbs. max, or otherwise, move or push goods on a four - decker weighing a maximum of 300 lbs. on a continuous schedule.

Additional Information

Desirables

Minimum of 2 years in a previous restaurant as a BOH line cook. Positive attitude & desire to improve and be part of dynamic culture.