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Cook 2nd Shift Full-time

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Property Name: Saint Kate The Arts Hotel
Location: Milwaukee, WI, United States
Date Posted:
Requisition #: 240000ZI

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Description

POSITION PURPOSE:       Cook I is the most seasoned, and maintains the highest level of experience amongst our Line Cooks. Follow all instructions assigned by the chefs and ensure all duties assigned are carried out.  Prepare and cook all food items according to menus and expedite orders quickly and correctly as ordered.  Ensure all stations are set to outlet standards.

 

ESSENTIAL FUNCTIONS:

 

1.                  Prepare and cook food quickly and correctly in a timely manner following all required recipes.

2.                  Correctly store food by utilizing proper rotation and dating.

3.                  Maintain sanitary standards, before, during, and after service.

4.                  Determine inventory of food items and requisition from storeroom.

5.                  Set up equipment needed for preparation prior to service.

6.                  Maintain high quality level of food production and presentation.

7.                  Cleanliness, sanitation and personal hygiene.

8.                  Responsible for set up station, breakdown, and all necessary advance prep.

9.                  Put all food away that has been requisitioned from storeroom.

10.              Prepare all food items according to recipe specifications.

11.              Maintain condition and cleanliness of work area.

12.              Ability to break down and clean station at the end of each scheduled shift.

13.              Make sure coolers are cleaned, organized and locked after work if finished.

 

POSITION REQUIREMENTS:

 

1.                  Friendly and polite team member.

2.                  Follow instructions from chef.

3.                  Ability to read micros orders.

4.                  Professional schooling from culinary school or 3 years similar experience.

5.                  Knowledge of kitchen equipment and food items.

6.                  Knowledge of proper stocks, sauces, meat fabrication, fish filleting, etc.

7.                  Working knowledge of sauté, grill, fry, and poultry station.

8.                  Create specials from items not being used.

9.                  Assist in control of food waste.

10.              Garnishing knowledge and experience.

11.              Knowledge of English Language.

12.              Possess leadership abilities.

13.              Ability to work long hours.

14.              Ability to work under pressure.

15.              Ability to work various shifts.

16.              Ability to obtain Sanitation Certification.

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