Participates in the routine preparation, cooking and serving of food, a Cook will follow recipes and ensure foods are properly seasoned with moderate supervision. They are expected to complete the tasks of a in line Cook and apprentice. A Cook is expected to understand workflow, be able to work service in our outlets and have a thorough understanding of sanitation and quality controls.
ESSENTIAL JOB FUNCTIONS
Carefully follow standard recipes while preparing assigned items for food service.
Prepare and cook all food items as laid out in the menu and in accordance with the specifications on the prep sheet
Handle line assignments as scheduled (station prep and station service)
Check condition of equipment; obtain necessary utensils, tools and supplies
Handles leftover food items as instructed by the Chef.
Returns soiled food preparation utensils and small ware items to the proper areas.
Cleans assigned work station areas.
Consistently uses safe and sanitary food handling practices according to Local Health and State Laws.
Any other task as defined by supervisor
Adhere to all WCC Management Guidelines, Policies, & Procedures (including WCC employee handbook, Culinary Department Guidelines and Mission statement)
Carry out all reasonable requests made by the Outlet Sous Chef, Outlet Chef, Executive Sous Chef or the Executive Chef in a professional and timely fashion.
Work schedule: flexible, up to 60 hours a week, including weekends, nights, early AM shifts and holidays.
Employee is expected to set an example for the lower level cooks, precision and efficiency are a must
Education & Experience Requirements:
Culinary Degree (Associate or Bachelor’s degree) or previous industry experience of at least 3 years.
Up to date Food Handlers / Sanitation license, preferred, with clear understanding and commitment to impeccable Sanitation practices.
Desire to continue growth and knowledge.
Must be well versed in culinary terms.
Understanding of proper cooking methods.
Experience with food prep including knife work.
Able to read labels and understand HACCP and MSDS material training guidelines
Must be able to communicate & interact professionally with members & employees
Able to move fast and multi-task in a fast paced, high stress / pressure environment (Heat and Action)
Frequent Standing for extended periods of time.
Frequent Walking to collect or deliver goods in various kitchens and or reception areas (buffet or station set ups).
Regular Lifting up to 50 Lbs.
Must possess good physical fitness, visual acuity and sense of smell to work in the kitchen and bake shop safely.