Cook/Utility

TITLE: COOK/UTILITY                                           DEPARTMENT: FOOD & BEVERAGE

JOB CLASSIFICATION: NON-EXEMPT                   

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GENERAL SUMMARY

Prepares, cooks and plates up food for the food services operation.

PRINCIPLE DUTIES AND RESPONSIBILITIES

1. 1. Receives, stores and maintains food products in a safe and sanitary manner.
2. Prepares raw food products for cooking or for service as salads, sandwiches, hors d'ouevres, entrees, etc.
3. Sets up kitchen by turning on equipment and cooks a variety of food products by baking, frying, deep frying, grilling, boiling and broiling; following recipes as written or directed.
4. Reads and completes guest order quickly, completely and in the order presented.
5. Responds quickly to customer needs as approved by the Executive Chef or his/her designated representative.
6. Cooks food to maintain steam table, cooking perishable items to order; controlling food waste and maintaining a clean kitchen throughout the work period.
7. Cleans kitchen equipment, and when required, pots and pans and work area.
8. Safeguards and conducts inventories of supplies and equipment..
9. Must be familiar with all chemicals and the surfaces that these chemicals are used upon
10. Cleaning of all china, flatware, glassware, pots, pans, baking pans and utensils for all scheduled food and beverage activities.
11. Make note of all items requiring maintenance such as painting, wallpaper repairs, electrical problems, unsafe conditions and reports to the manager.
12. Keeps all refrigerators organized and clean; rotating stock as necessary.
13. Performs other duties as assigned by manager.

The duties and responsibilities of this position are not limited to this description and the Cook may perform a combination of other functions when needed.

 EQUIPMENT/TOOLS USED

• All Kitchen Appliances (Hot/Cold)
• Slicer (Must be 18 or older)
• Knives
• Chemicals (Cleaning)

ORGANIZATIONAL RELATIONSHIPS

• Reports to: Sous Chef or Kitchen Supervisor
• Monticello Cooks reports directly to the Executive Chef.
• Directs: This is a non-supervisory position.
• Other: Works closely with all food service staff.

WORKING CONDITIONS

Indoor atmosphere

PHYSICAL DEMANDS

Frequent standing, bending, stooping, and climbing.  Frequently lifts and/or moves up to 50 pounds

KNOWLEDGE, SKILLS AND ABILITIES REQUIRED

(E) 1.  Knowledge of food service operations and in the use of all gas and electrical pieces of

kitchen equipment

(E) 2.  Must be able to lift 50 pounds; be able to stand for several hours; be able to

operate kitchen equipment; and be able to maintain good hygiene and cleanliness

1. Must be able to effectively and politely work with other people, and accept supervision

and guidance from management

(E) 4.  Expert knowledge of food preparation, menu planning, and kitchen organization

(E) = an essential element of the job, accommodation can not be made.

MINIMUM QUALIFICATIONS:

Work Experience:     One or more years of full food service cooking experience

Education:                        High School Diploma Preferred

Some reading and writing skills required

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