Cook
: Job Details :

BASIC PURPOSE: Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment. ESSENTIAL FUNCTIONS:

Prepare food of consistent quality following recipe cards and production and portion standards, per orders from servers. (60%)

Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. (15%)

Date all food containers and rotate as per the Standard Operating Procedure (SOP), making sure that all perishables are kept at proper temperatures. (5%)

Check pars for shift use; determine necessary preparation, freezer pull and line set up. Note any out- of stock items or possible shortages. Assist in keeping buffet stocked. (10%)

Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. (5%)

Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per Standard Operating Procedure (SOP). (3%)

NON-ESSENTIAL FUNCTIONS: (5%)

Assist in prep work of vegetables and condiments as required for the next shift. (2%)

Knowledge and Skills:Education: High School education or equivalent experience Experience: Minimum 5-years food service or related work Skills and Abilities: Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill. Personnel Issues:

Abide by payroll, procedures (punch in/punch out) and rules of conduct as stated in the AltaMont employee handbook.

Demonstrate a working knowledge of all hotel safety and security procedures as required to maintain a secure and safe environment for employees as well as guests.

Report any unusual occurrences and/or request to the immediate supervisor/MOD

Read and abide by all the regulations and rules of conduct stated in the employee handbook

ENVIRONMENT Physical Job Requirements (for essential functions only) Lifting/Pushing/Pulling/ Carrying Describe the type(s) of required lifting, pushing, pulling, and/or carrying to include objects, weights and frequency. Position regularly involves lifting food cases and metros weighing up to 70lbs. Pushing and pulling carts is required. No lifting/Pushing/Pulling/Carrying Required Bending/Kneeling Describe the type(s) of required bending and/or kneeling to include when, why and how often Regular bending to lift items and supplies. No kneeling. No Bending/Kneeling required Mobility Describe the type(s) of mobility required to include distances and % of time involved Regularly moves around the kitchen. Stationary Position Continuous Standing Describe the reasons to include time period and frequency To complete a task, may be stationary for short period of time. No Continuous Standing Required Climbing Stairs: Up to approx. steps% of Climbing Ladders: Up to approx. feet% of X No Climbing Required Driving Describe type of vehicle, distances, % of time involved and frequency X No Driving Required Work Environment Inside: 100 % of 8-hour shift Work Environment Outside: % of Describe any abnormal temperature exposures: ENVIRONMENT Physical Job Requirements (for essential functions only) Hearing:CriticalModerate _ X Minimal Explain: Need to hear equipment timers and communicate with other staff Vision:Critical X ModerateMinimal Explain: Check quality and portions of food. Speech:CriticalModerate X Minimal Explain: Communicate with kitchen staff Literacy:Critical X ModerateMinimal Explain: To read recipe cards and procedures Chemicals/ Agents Describe any chemicals/agents to include what they are, warnings and frequency of use. Grease strip- once/month; bleach all day; grease cutter-once/week; lime away-once/week WARNING- keep off skin, away from eyes, don't swallow, no prolonged inhaling No Chemicals/Agents Used. Protective Clothing Type: Hair restraint/hat, gloves, apron, safety shoes Approx. _100_% of _8 hour shift (Time period) None Required. Equipment Operation List type of equipment and frequency of use. Deep fryer-all day; broiler-60%; stove-all day; steamer-all day; food processor-50%; mixer-25%; slicer-25%; oven-all day; steam table-all day; tilt kettle-15%; waffle iron-10%; flat top grill-60% None Required. Other Considerations None. Additional Information