Cook
Perks & Benefits:
Key Responsibilities
- Produce nutritious, quality meals for efficient and prompt meal service as directed by the Chef Manager in accordance with established time schedules
- Maintain the inventory of groceries by properly storing, handling and rotating groceries in accordance with first-in, first out policy and proper food handling techniques
- Inspect galley, dining facilities, and storage areas and other
- Adjacent areas at a minimum of twice per day in order to ensure proper sanitation and maintenance
- Maintain client service through friendly and professional actions
- Supervise staff to ensure that proper sanitation and hygiene standards are being followed at all times while performing duties in a safe and efficient manner
- Make sure crew is on time for tour and communicates with their relief before commencing duties
- Demonstrate skills and abilities for other personnel in order to train and motivate them for promotion
- Be a role model for pride and self-fulfillment in doing quality, well executed work
- Be responsible for cleaning and coordination of cleaning between shifts and individuals
- Be responsible to step in and undertake an assignment if a crew member is absent and/or the need arises
- Maintain good customer relationships through courteous, daily contact. Deal with all problems as if they are opportunities to strengthen your relationship with the client
- Maintain compliance with contractual obligations
- Other duties as required to ensure catering operations on site or as assigned by your supervisor
- Be responsible for ensuring the safety of your crew by ensuring all employees are properly trained in their jobs and in safety
- Ensuring all employees are following proper job and safety procedures
- Ensuring all employees are wearing proper uniforms and PPE where needed
- Ensuring all safety hazards and unsafe job practices are corrected
- Ensuring all employees know proper evacuation and emergency procedures
- Discuss safety matters with individual employees and answer any appropriate questions or concerns they may have
- Fill in checklists and other related paperwork relevant to the job
- Conduct safety inspections with the chef manager
- Be a role model for using safe and proper working procedures
- Maintain good relations with your employees so that you may become aware of any temporary problem or condition that may put your employees at risk
- Know the location and operation of emergency equipment including fire extinguishers and first aid kits
- Report to your supervisor any safety hazard you are having problems controlling
Skills, Knowledge and Expertise
- High School Diploma or equivalent
- College Degree (preferred)
- Valid Driver’s License
- Safe Serve
- Any additional culinary training and/or certifications is a plus
- 2-5 years’ commercial cooking experience
- Portioning and Controls
- Commercial kitchen familiarity
- Proficient Microsoft Office skills
- Strong organizational, project management and problem-solving skills with impeccable multi-tasking abilities
- Exceptional interpersonal skills
- Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy, collect accurate information and resolve conflicts.
- Able to stand and move throughout office/buildings and continuously perform essential job functions.
- Establish and maintain effective working relationships with associates, customers and patrons.
- Ability to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public etc.
- Occasionally lift and/or move up to 50 pounds
- Sense of urgency
- Excellent cooking/baking skills
- Good supervisory skills
- Good communication skills
- Reading, writing and math skills
- Good organizational skills
- Training skills
- Computer skills
- Ability to be flexible in schedule to meet operational needs. This may require occasionally working outside regularly schedule hours
Disclaimer:
About Cotton Culinary
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