COOK- BANQUETS

Position Summary

Under general supervision, perform activities in support of all restaurant operations, food preparation, and presentation.

Supervision Exercised

Supervised by the Sous Chef and First Cook.

Major Duties and Responsibilities

• Assists in the development and preparation of menus, food set-up, service and cooking.
• Follows prescribed menu in setting up hot and cold food lines, chooses proper utensils and ensures appropriate temperatures for menu items.
• Serves a range of hot and cold food items from counters and steam tables; adds relishes and garnishes according to instructions, ensures that appropriate portions are served.
• Ensures that thermometers are on hand and food temperature requirements are maintained.
• Performs activities to provide cleanliness of the entire kitchen, including walk in refrigerator, freezer and dry storage.
• Maintain the highest standards of personal sanitation.
• Open and / or close as necessary or assigned.
• Attends to day-to-day problems and needs concerning equipment and food supplies, detects and ensures disposition of spoiled or unattractive foods, defective supplies / equipment, and / or other unusual conditions.
• Assist in training personnel.
• Know proper safe handling temperatures.
• Uses safety and latex gloves when appropriate.
• Knows proper food rotation procedures.
• Performs additional duties and responsibilities as necessary or assigned.

Knowledge, Skills and Abilities

• Ability to follow instructions.
• Ability to exhibit a strong commitment to the organization.
• Knowledge of buffet line, deli, and fine dining operating requirements.
• Ability to understand and follow safety procedures.
• Knowledge of food preparation and presentation methods, techniques, and quality standards.
• Skill in cooking and preparing a wide variety of food items.
• Knowledge of supplies, equipment, and / or services ordering and inventory control.
• Knowledge of minimum temperature requirements for food and drink preservation.
• Knowledge of Tribal, federal, state, and local sanitary regulations regarding the preparation, maintenance and storage of food and drink products.

Requirements :

Minimum Qualifications, Education and Experience

Required :

One (1) year experience in restaurant or food service capacity.

Preferred :

High School Diploma, GED certification or equivalent.

Licensing Status

• Must be able to successfully pass a stringent background investigation.
• Will require a post-offer, pre-employment and random drug screening.
• Must successfully complete the New Mexico Food Handlers course within 30 days of hire date.

Working Conditions

• Work is performed indoors and outdoors. Outside work is subject to temperature extremes and inclement weather conditions.
• Work hours subject to change with overtime work required.
• Subject to hazards which may cause personal bodily harm; smoke; diseases; cuts bruises, burns, common cold, influenza, dust, odors and elevated noise levels.
• Tasks may be performed on uneven, inclined, hard and soft carpeted floors, cement structures and surfaces.
• Ability to lift and manipulate heavy objects.
• Duties may involve walking, standing for long periods of time, sitting and crouching.
• Specific required movements include the following : Trunk- bend, twist, rotate, push, pull, carry. Arms reach, carry, lift, twist, and rotate.

Legs lift, push, pull, twist, and rotate. Hands Grasp, manipulate bilateral coordination, hand and eye coordination, and overall and finger dexterity.