Job description

Position:

Line & Banquet Cooks level I & II

Date:

May 2021

Business Unit:

Fresh Meadow CC

Department:

Culinary

Reports to:

Lead Cook / Executive Chef / Executive Sous Chef

Status

Non-Exempt

JOB SUMMARY

Preps, Prepares, Cooks, and cleans along with seasoning of soups, meats, vegetables, and other foodstuffs for the menu to provide quality and consistent food for members and guests in the club restaurants, all banquet and event venues. Shows a good work ethic and is reliable.

EXPECTED CONTRIBUTIONS

Members Satisfaction

• Sets a positive example for members relations.
• Empowers ladies and gentlemen to provide excellent customer service. Ensures ladies and gentlemen understand expectations and
• Emphasizes members satisfaction during all departmental meetings and focuses on continuous improvement.

Leadership

Applies attributes daily to lead at the assigned job

• Demonstrates commitment to Fresh Meadow CC operating principles and philosophies.
• Holds self and others accountable for achieving results.
• Addresses conflict in a timely manner and informs the chef.
• Contributes to team results.
• Deals with change effectively.
• Makes decisions if needed to provide best outcome for members and their request.
• Shows integrity does not take food or other items of property, does not give away or cook food for anyone without the Executive chef or Executive Sous chefs permission.

Building Relationships

Fosters a positive climate for work relationships and teams committed to achieving organizational goals and initiatives.

• Treats people fairly, with dignity and respect.
• Works to meet goals in a manner that does not disadvantage other employees or groups.
• Demonstrates business ethics and personal integrity, i.e., is widely trusted; is seen as a direct, truthful individual.
• Listens and responds to others in a polite manner
• Works as a team member doing whatever is needed to execute all task needed

Managing Work Execution

Proactively ensures job is being done at the highest level and consistent

• Approaches work with a sense of urgency and purpose, does not stand around and do nothing plays a major role in keeping the kitchens, coolers, and storage areas clean.
• Allocates time and resources effectively when faced with competing demands.
• Overcomes obstacles to accomplish challenging objectives.
• Follows through on inquiries, requests, and complaints.

Organizational Learner

Actively pursues learning and self-development while trying to be better every day

• Acts independently to improve and increase skills and knowledge.
• Demonstrates an awareness of personal strengths and areas for professional improvement.
• Share’s learning, innovations, and best practices with others.
• Is willing to learn from others and has an open mind
• Performs all technical/procedural requirements of the job.

Candidate Profile

Education/Certification

• High school diploma or equivalent vocational training certificate.
• 3 to 5 years culinary experience at a 4 or 5-star club, hotel or restaurant at related job level
• Food Handling/Sanitation certificate

Knowledge

• Thorough understanding of cooking procedures, working in a consistent manner, and pleasant food presentation
• Thorough understanding of food safety, sanitation, storage, and maintenance.

Skills

• Ability to prioritize, organize, delegate and follow-through on work assignments.
• Ability to promote positive work relationships with other departments.
• Ability to be a clear thinker, analyzes and resolves problems, and exercise good judgment.
• Ability to work well under pressure.
• Ability to work in hot, noisy, and close conditions.
• Ability to interpret a variety of instructions furnished in written, oral, or other forms.
• Ability to adapt and work with change effectively
• Communication skills (verbal, listening, writing).

JOB FUNCTION

• Monitor’s par stock of mis en place and ensures we are ready for current business levels and prep is fresh
• Prepares all food and menu items at the highest level in a consistent manner
• Reviews the day and next day’s events and business level with chefs or lead to plan and prep food needed
• Ensures accuracy of all Ala Carte, Banquets, member Event Orders in a timely manner.
• Ensures we are cooking nutritious, safe, appealing, and properly flavored food as per chef’s standards.
• Follows quality standards in cooking methods, presentation techniques, portion control, consistently
• Ensures teamwork working with everyone in a helpful polite manner
• Cleans as working and ensures stations, coolers, storage are organized and cleaned
• Works, preps, and puts food out in a timely manner with focus on quality and standards of FM
• Reads menu to estimate food requirements and procures food from storage.
• Measures and mixes ingredients according to recipes/standards / SOPs to prepare soups, salads, gravies, sauces and casseroles.
• Bakes, roasts, broils and steams meats, fish, vegetables, and other foods.
• Adds seasoning to foods during mixing or cooking.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.
• Carves meats, portions food on serving plates, adds gravies and sauces and garnishes servings to fill orders.
• Prepares food to members’ satisfaction in a quality and consistent manner.
• Sets up workstation to ensure all items rotated, prep is fresh and of quality. Assists in other kitchen duties as necessary for success of the operation.
• Completes the following opening duties:
• Sets up assigned workstation with required mise en place, tools, equipment and supplies according to standards.
• Ensures cleanliness and working condition of all tools, equipment, and supplies.
• Ensure everything complies with standards.
• Check’s production schedule and pars.
• Establishes priority items for the day with the chef or supervisor.
• Requisitions the day’s supplies and ensure that they are received and stored correctly.
• Breaks down workstation and completes the following closing duties according to department standards:
• Returns all food items to the proper storage areas.
• Rotates all returned products.
• Wraps, covers, labels, and dates all items being put away.
• Straightens up and organizes all storage areas.
• Cleans up and wipes down food prep areas, reach-ins/walk-ins, and shelves.
• Returns all unused and clean utensils/equipment to the specified locations.
• Turns off all equipment not needed for the next shift.
• Minimizes waste of all food products while working, no over prepping food
• Prepares all mise en place to ensure it is completed to standards.
• Meets with lead or Chefs to review assignments, anticipated business levels, changes, and other information pertinent to the job performance.
• Requisitions the day’s supplies and ensures that these are received and stored correctly.
• Performs other related duties as required.

NOTE

This position description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

This position description has excluded the marginal functions of the position that are incidental to the performance of essential job duties. All duties and responsibilities are essential job functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the employee will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, and abilities.

This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

I have read and acknowledged the above referenced duties and responsibilities assigned to my position.

_______________________________ ______________

Signature Date

_______________________________

Print Name

Job Type: Full-time

Pay: From $22.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid sick time
• Paid time off
• Vision insurance

Restaurant type:

• Casual dining restaurant
• Fast casual restaurant
• Fine dining restaurant

Shift:

• 10 hour shift
• 12 hour shift
• 8 hour shift
• Night shift

Weekly day range:

• Weekend availability

Ability to commute/relocate:

• Lake Success, NY 11020: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Club, Hotel & Restaurant: 3 years (Preferred)

Shift availability:

• Day Shift (Preferred)
• Night Shift (Preferred)

Work Location: In person

musicforspaceships.com is the go-to platform for job seekers looking for the best job postings from around the web. With a focus on quality, the platform guarantees that all job postings are from reliable sources and are up-to-date. It also offers a variety of tools to help users find the perfect job for them, such as searching by location and filtering by industry. Furthermore, musicforspaceships.com provides helpful resources like resume tips and career advice to give job seekers an edge in their search. With its commitment to quality and user-friendliness, musicforspaceships.com is the ideal place to find your next job.