J1 Summer Work & Travel - Culinary

Full-Time

Cook 3

Overview:

Provide high quality standards and procedures in preparing/serving all banquet food. Based on experience, qualified candidates will be placed in Cook 1 (advanced) Cook 2 (intermediate) or Cook 3 (entry level) positions. 

Responsibilities:

• Prepare and cook food and perform other related culinary functions. Taste andseasonfood appropriately.

• Demonstrataestrong culinary skills and have “intermediate level proficiency” inCulinaryfunctions.

• Be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required.

• Have a solid understanding of various cooking methods, ingredients, equipment and procedures.

• Have the ability tocorrectly utilize and prepare food with mostall ofthe products and ingredients being developed or currently in use for the kitchen.

• Maintain knowledge of traditional knife skills and consistently apply such skills in the kitchen.

• Be able to move/cover from different stations following Omni standards as well as Chefs standards.

• Have the ability toperform job functions with attention to detail, speed and accuracy.

• Be able to move/cover mostall ofthe different stations following Omni standards as well as Chefs standards. Be able toworkany station as needed with appropriate supervision.

• Be able to execute soups and sauces with minimal supervision.

• Have the ability toprioritize, organize and follow-through.

• Have the ability towork well under pressure of meeting production schedules and timelines forguestsorders.

• Maintain good understanding of various cooking methods, ingredients, equipment and procedures.

• Be knowledgeable and able to maintain, correct and follow Eco sure and health department standards.

• Work with Cook 1 and sous chefs to set up and stock most of the stations with necessary supplies and prep lists with minimal supervision.

• Perform opening checklist with minimal supervision.

• Set upworkstationwith required miseenplace, tools, equipment and supplies according to standards.

• Maintain a positive and professional approach with coworkers and customers.

• Be able to follow recipe cards and prep lists accurately

• Ability to comprehend and follow recipes.

• Complete opening and closing procedures

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

• Ensure that food comes out simultaneously,inhigh quality and in a timely fashion.

• Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.

Qualifications:

• Must have good knowledge of food handling, preparation techniques and cooking techniques including but not limited to (Braising, Sauté, Baking, Roasting, Poaching, Grilling, Steaming and frying).

• Must have good fundamental knife skills.

• Mustbe able to read and execute most basic recipes for preparation/ cooking of hotand orcold food items. 

• Basic math skills needed to understand and implement recipes and measurements.

• Good eye/hand coordinationneededto use all kitchen equipment including kitchen knives.

• Must have some prior experience in a similar work environment. High volume hotel, upscale hotel or resort,high volume free standingrestaurant or catering company.  A good familiarity and understanding of bulk preparation is preferred. Prefer 1 year of relevant experience.  

• Requires a working knowledge of local, state and federal sanitation standards.ServeSafecertified is preferred.

• Must be able to work a variety of shifts, including weekends, days, nights and holidays.

• Maintaina professionalculinary attire, appearance, attitude, and performance.

• Move, bend, lift, carry, push, pull, and place objects weighing up to 40 pounds without assistance. Stand or walk for an extended period or for an entire work shift.  Requires repetitive motion.