Required to have more than 5 years industry experience or a degree from a recognized Culinary college and 2 years experience not including externship or internship
Requiring minimal supervision, a LINE COOK will complete most all culinary tasks and instruct lower level cooks of how to complete their work. A cook will assist the Chef or Sous Chef with menus, planning, coordination and other tasks as required. A Cook is considered a supervisor in training and will be involved in recipe development and creation of specials. A cook will be utilized as necessary throughout the operation.
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 act professionally at all times
Precision and efficiency are a must
Education & Experience Requirements:
Graduate of a Culinary Degree (Associate or Bachelors degree) with at least 2 years of industry experience not including internships or externships 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.
Knowledge and Skill Requirements/Specialized Courses and/or Training:
Must be well versed in culinary terms.
Thorough understanding of proper cooking methods.
Clear understanding of knife work.
Able to read labels and understand HACCP and MSDS material training guidelines
Language and Communication Skills:
Must be able to communicate & interact professionally with members & employees in the English language.
Ability to communicate in Spanish – a plus
Physical, sensory and motor demands:
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.