1856 - Culinary Residence - A Teaching Restaurant - Cook III - Part Time and Full Time Available

Plan, prep, set up and provide quality service in all areas of restaurant production to include, but

not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items

designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and

or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact

specification maintain and organize their station and equipment in a neat and orderly fashion to

meet the Chef's expectation. Maintain and contribute to a positive work environment.

 Good knife skills

 Can season food properly

 Can properly follow all processes that are in place

 Can communicate with all internal customers efficiently. {Stewarding, service staff}

 Can fill out all requisitions properly

 Can follow all rules and regulations in employee hand book properly

 Properly rotate product in walk in cooler.

 Clean and maintain equipment properly

 Maintain and strictly abide by state sanitation / health regulations and hotel requirements

 Can organize and set up workstation fast and efficiently.

 Rotate, label and date all food on station.

 Follow cleaning schedule.

Abilities

 Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not

involve solving the problem, only recognizing there is a problem.

 Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while

holding your arm and hand in one position.

 Information Ordering - The ability to arrange things or actions in a certain order or pattern according to

a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).

 Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your

two hands to grasp, manipulate, or assemble objects.

 Speech Clarity - The ability to speak clearly so others can understand you.

 Ability to perform job functions with attention to detail, speed and accuracy.

 Ability to prioritize, organize, delegate work and follow through with assigned tasks

 Ability to be a clear thinker, remain calm and resolve problems using good judgment.

 Ability to work well under pressure of meeting production schedules and timelines of food displays.

 Ability to handle multiple tasks at one time while maintaining a high level of professionalism.

 Ability to work well with others in a team environment.

 Ability to contribute to the growth and success of the team.

 Ability to butcher meat.

 Ability and work pertaining station as outlined in the CBA under classification for Group III.

 Ability to maintain a clean, neat and organized work environment.

 Ability to follow recipes, to increase or decrease recipe as needed.

 Ability to compute basic mathematical calculations.

 Ability to work in a fast paced, intense work environment. Under sometimes extreme heat and stress.

 Ability to work any station in the kitchen.

 Ability to read, write and understand the English language in order to complete requisitions, read recipes

and communicate with other employees.

Tasks

 Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure

safe and sanitary food-handling practices.

 Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers,

grills, and roasters.

 Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items,

and rotating stock.

 Turn or stir foods to ensure even cooking.

 Season and cook food according to recipes or personal judgment and experience.

Knowledge

 Food Production - Knowledge of techniques and equipment for planting, growing, and harvesting food

products (both plant and animal) for consumption, including storage / handling techniques.

 Knowledge of meat temperatures.

 Knowledge of operating all kitchen equipment i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.

 Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and

portion sizes.

 Education and Training- High school diploma or equivalent vocational training certificate. Two years

experience in culinary field. Previous experience for position as outlined in CBA for Group III position.

Skills

 Coordination - Adjusting actions in relation to others' actions.

 Monitoring - Monitoring / Assessing performance of yourself, other individuals, or organizations to make

improvements or take corrective action.

 Active Listening - Giving full attention to what other people are saying, taking time to understand the

points being made, asking questions as appropriate, and not interrupting at inappropriate times.

 Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative

solutions, conclusions or approaches to problems.

 Judgment and Decision Making - Considering the relative costs and benefits of potential actions to

choose the most appropriate one.

Work Activities

 Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating,

recognizing differences or similarities, and detecting changes in circumstances or events.

 Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, coworkers, and subordinates by telephone, in written form, e-mail, or in person.

 Getting Information - Observing, receiving, and otherwise obtaining information from all relevant

sources.

 Monitor Processes, Materials, or Surroundings - Monitoring and reviewing information from

materials, events, or the environment, to detect or assess problems.

 Performing General Physical Activities - Performing physical activities that require considerable use of

your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping,

and handling of materials.

Work Styles

 Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.

 Self Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and

avoiding aggressive behavior, even in very difficult situations.

 Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.

 Cooperation - Job requires being pleasant with others on the job and displaying a good-natured,

cooperative attitude.

 Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress

situations.

Work Values

 Support - Occupations that satisfy this work value offer supportive management that stands behind

employees. Corresponding needs are Company Policies, Supervision : Human Relations and Supervision :

Technical.

 Relationships - Occupations that satisfy this work value allow employees to provide service to others

and work with co-workers in a friendly non-competitive environment. Corresponding needs are Coworkers, Moral Values and Social Service.

 Independence - Occupations that satisfy this work value allow employees to work on their own and

make decisions. Corresponding needs are Creativity, Responsibility and Autonomy.

 Achievement - Occupations that satisfy this work value are results oriented and allow employees to use

their strongest abilities, giving them a feeling of accomplishment. Corresponding needs are Ability

Utilization and Achievement.

 Working Conditions - Occupations that satisfy this work value offer job security and good working

conditions. Corresponding needs are Activity, Compensation, Independence, Security, Variety and

Working Conditions.

Interests

 Realistic - Realistic occupations frequently involve work activities that include practical, hands-on

problems and solutions. They often deal with plants, animals, and real-world materials like wood, tools,

and machinery. Many of the occupations require working outside, and do not involve a lot of paperwork

or working closely with others.

 Enterprising - Enterprising occupations frequently involve starting up and carrying out projects. These

occupations can involve leading people and making many decisions. Sometimes they require risk taking

and often deal with business.

 Conventional - Conventional occupations frequently involve following set procedures and routines.

These occupations can include working with data and details more than with ideas. Usually there is a

clear line of authority to follow.

 Artistic - Artistic occupations frequently involve working with forms, designs and patterns. They often

require self-expression and the work can be done without following a clear set of rules.

 Social - Social occupations frequently involve working with, communicating with, and teaching people.

These occupations often involve helping or providing service to others.

An Equal Opportunity Employer

We do not discriminate based on race, color, religion, national origin, sex, age, disability, genetic information, or any other status protected by law or regulation. It is our intention that all qualified applicants are given equal opportunity and that selection decisions be based on job-related factors.