cook - Houston, United States - Houston Country Club

Description

Job Description

This position is the next position up from prep cook/cook III. You will be responsible for setting up your station on time and being prepared for service. Here you will learn how to read restaurant event orders and or banquet event orders, learn proper cooking procedures and steps with all food preparation on the menus. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods. Operate ovens, stoves, grills, salamanders, and fryers. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Set-up and break down workstation. Serve food in proper portions onto proper receptacles. Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.

As a cook II you'll be an important part of every meal we serve and each member's experience in our restaurants. We take pride in our quality of food and clean effective kitchen. Our standards can only be maintained through great people like you who share our values and desire to do the very best job possible for our guest every day. Your role as a line cook is extremely important to our success. You will be trained on how to perform your job and craft. Your speed, consistency, and efficiency are imperative to the smooth operation of our kitchen and the satisfaction of our members. You will be responsible for high quality products and the necessary tools and equipment to complete your daily duties. The cook II performs other necessary duties as requested by the Sous Chef, or kitchen management and observes clubs' safety rules and guidelines as outlined in the Houston Country Club Employee Handbook and Orientation Guide.

JOBREQUIREMENTS

· Keeps in mind that the kitchen is a "TEAM" operation, the AM shift will prep for the PM shift and vice versa. Assists with preparation of other food products in any other area of the kitchen as directed by immediate supervisor.

· Must clean station at the end of each shift, this includes cleaning the workstation as well as removal of any trash accumulated during the shift. Employee should leave station in an orderly fashion after sanitizing and removing soiled items.

· Listens to lead cooks, demi chefs/kitchen supervisor, and sous chef without question or attitude. Always leads with yes and maintains positive attitude.

· Works in a timely manner. Moving with purpose throughout the kitchen and sets the example for showing sense of urgency amongst his/her team members.

· Possesses technical skills needed to fulfill required job duties. Must have sound knowledge of menu and abbreviation. Must possess skills to determine and prepare food to proper taste, seasoning, doneness, presentation, timing and product utilization.

· Makes sure oncoming shift is in place and is aware of any outstanding orders.

· Must be able to take direction from immediate supervisors. Prepares items assigned on daily production board.

· Attends mandatory kitchen meetings.

· Understands and uses standardized recipe cards and production sheets. Produces correct amount of mise en place for daily use by using recipe cards and production sheets, with as little waste of time or product as possible, ensuring that time and materials are not wasted.

· Understands and follows sanitation practices. Properly cools and stores all foods. Cleans and sanitizes workstation and equipment. Keeps station and coolers clean and neat not only during his/her shift, but for the oncoming shift as well. Cleans spills immediately after they occur.

· Returns appropriately packaged unused food products, soiled food preparation utensils and other small-ware items to the proper storage areas.

· Checks in with immediate supervisor regarding any banquet assigned food production that needs to be completed.

· Properly assembles all tools and utensils needed to accomplish job duties. Exhibit's ability to prioritize work and ensure that immediate needs are met.

· Understands and shows commitment to teamwork, knowing when to ask for and/or offer help to colleagues.

· Submits daily requisitions to the respective departments before leaving for the day, even if not scheduled for the next shift.

· Maintains safety and security at workstation. Demonstrates proper knife, tool, and kitchen equipment handling skills.

· Checks in with the respective Sous Chef at the beginning and at the end of each shift.

· Coordinates break time with respective Sous Chef. Break(s) must be taken in the designated break areas, which are the locker rooms or staff cafeteria.

· Accommodates any reasonable special requests from club members.

· Pursues an active interest in culinary development beyond the scope of his/ her specific area of responsibility. Shows initiative to pursue continuing education courses in the culinary field.

JOBSPECIFICRESPONSIBILITIES :

1. Must develop a complete knowledge of all pertinent common soups, starches, proteins, and sauces and the production thereof.

2. Prepares items as assigned by Demi and/or Sous Chef, or kitchen management production board.

3. Notifies Sous Chef, or kitchen management in advance of unexpected product shortages.

4. Carefully follows standard recipes when pre-preparing and preparing all items.

5. Responsible for the mise en place and preparation of daily kitchen station.

6. Responsible for setting up and maintaining the salt and pepper tray, including butter, tasting spoons, and olive oil.

7. Performs assigned daily duties which include breaking down the quick chill, cooking bacon, and setting up of all necessary cooking utensils (spoons, ladles, wire whips, spatulas, etc.)

8. Prepares items as assigned by Sous Chef or Demi Chef (supervisor), or kitchen management production board.

9. Keeps mise en place in banquet walk-in cooler carts, and hot food prepared sauces / soups in the a la carte walk-in cooler clean and organized at all times.

10. Makes sure all items are wrapped, dated, labeled, and stored in proper fashion in the walk-in cooler.

11. Tastes all prepared items on a daily basis, bringing any concerns to the attention of the

Sous Chef, or kitchen management.

12. Maintains safety and security in workstation and cleans workstation and equipment.

13. Check with appropriate kitchen management prior to throwing away food.

EDUCATIONAL /WORKEXPERIENCEREQUIREMENTS

· Must be 18 years of age or older.

· Must have an educational / work history reference list available upon request.

WORKINGHOURS

· Will vary as per weekly schedule, due to business demands. Must be able to have flexible work schedule, including but not limited to club events and activities.

WORKINGCONDITIONS

· Will vary, working environment is not limited to hot, cold, wet, and / or humid.

SPECIALREQUIREMENTS

Must have the knowledge of basic culinary fundamentals.

Must have a working knowledge of sauces, stocks, dressings and butchering skills.

Must be able to communicate in and have a basic comprehension of the English language or be enrolled in classes to enhance the ability to communicate in and comprehend English.

Must be able to work a flexible schedule and/or over time as needed.

Must be available to work weekends and holidays.

Must work well with others as a team and help co-workers as needed.

Should have an eye for detail.

Must possess honesty and integrity.

Must be courteous and tactful at all times towards club members, superiors, and co-workers.

Must be innovative and look for areas that need improvement.

Must treat others with kindness and respect at all times.

Must perform other duties as required.

Must conduct him/ herself in a professional manner when on shift.

Must arrive in and maintain a professional appearance at work.

Must have a dependable means of transportation to and from work.

Must provide own knives and some specialty small tools, as required by job.