JOB REQUIREMENTS: Description Job Description JOB TITLE Cook Level IIDEPARTMENT Culinary/Food and Beverage SUPERVISOR Executive Chef and SousChefs POSITION PURPOSE Responsible for maintaining, setting up, foodproduction and quality control of all meat, fish, fowl, sauces, stocks,seasonings and other food items prepared at a specific station.ESSENTIAL FUNCTIONS 1. Prepare all station specific food items accordingto standard recipes and/or as specified on guest check to ensureconsistency of product to the guest. Visually inspect, select and useonly food items ideal for the preparation of menu items. 2. Check andcontrol the proper storage of product (stocks and sauces needing specialattention), and portion control size. 3. Keep all refrigeration, storageand working areas in clean, working condition to comply with HealthDepartment regulations. 4. Ensure all equipment in working areas isclean and sanitized and in proper working condition. 5. Preparerequisition for supplies and food items for production in theworkstation. Read and employ math skills to appropriately prepare itemaccording to recipes. 6. Maintain high quality level of food productionand presentation. 7. Cleanliness, sanitation and personal hygiene. 8.Responsible for setting up station, breakdown, and all necessary advanceprep work. 9. Put all food away that has been requisitioned fromstoreroom. 10. Prepare all food items according to recipespecifications. 11. Ensure coolers are cleaned, organized and lockedafter work if finished. 12. Perform other duties as assigned byExecutive or Sous Chefs. POSITION REQUIREMENTS 1. Sufficient manualdexterity of hand in order to use all kitchen equipment, i.e., knives,spoons, spatulas, tongs, slicers, etc. 2. Must own a set of knives. 3.Ability to lift, push, or pull weights up to 100 pounds. 4. Ability tostand for long periods. 5. Ability to work in confined work area withhigh levels of noise and frequent interruptions. 6. Ability to performduties within extreme temperature ranges. 7. Any combination ofeducation and experience equivalent to graduation from high school orany other combination of education, training or experience that providesthe required knowledge, skills and abilities. 8. High school diplomapreferred. 9. Culinary or Apprenticeship program preferred. 10. Cookingexperience required 1-2 years in a similar position. 11. Ability toobtain any local, state or federal license or certification forsanitation, liquor service, or food service certification. 12. Must joinH.E.R.E. Local 122 union. Equal Opportunity Employer *****APPLICATION INSTRUCTIONS: Apply Online: ipc.us/t/72737B1B7CCA4F01