Room Service Cook II

Cooks food in
batches and to order as tickets are presented throughout the day during
service.

Reviews food
production figures in order to determine the quantity of entrees to prepare
using production reports and/or production tablet.

Coordinates food
preparation quantities with supervisor in order to minimize spoilage and waste
while using production reports generated by PRIMA

Follow exact recipes
according to instructions ingredients quantities and preparation standards
which adhere to daily dietary requirements.

Accurately maintain and record
daily production numbers which include production quantities sold counts and
left over�s. (waste)

Follow sanitation
requirements based on food service standards such as wearing gloves during all
prep proper hair covering no eating drinking or chewing gum in the kitchen
work areas.

Maintain safety standards to
safe cooking such as always keeping foods at the proper temperature during
prep cooking storing and serving all hot food hot and cold food cold.

Maintain and Record accurate
temperatures and logs

Follow correct and accurate
labeling and dating procedures of all products prepped and re-wrapped.

Measures weighs
and combines ingredients of quantity preparation of soups meats sauces
gravies and the like in accordance with specific recipes.

Cooks regular and
special diet foods according to recipes; inspects and tastes food for correct
seasoning quality and proper serving temperature.

Operates a variety
of manual and automatic kitchen equipment such as ovens microwaves grills
fryers blenders slicers mixers and the like.

Ensures that all
equipment utensils and work areas are maintained in an orderly and sanitary
condition.

Keeps work area
clean and is responsible for breaking down and cleaning station at end of
shift.

Restocks station
par levels daily while following the First In First Out (FIFO) method ensuring
the next shift is set up for service.

Performs other
duties as assigned.

High School
Diploma Associates Degree in Culinary Arts preferred

Certified Food
Safety Managers License (RIDOH)

Work requires that
ability to read write and speak English and perform mathematical calculations.
(Addition subtraction multiplication division)

Ability to
multitask in a fast- paced work environment.

The ability to
operate a variety of kitchen equipment efficiently and safely.

EXPERIENCE:

Minimum of six (6)
years of extensive cooking experience in high volume establishments and/or
large production food preparation (entrees sauces soups etc.) or an Associates
Degree in Culinary Arts with a minimum of one (1) year experience.

WORK ENVIRONMENT AND PHYSICAL REQUIREMENTS:

Works in the
kitchen where there is some discomfort due to temperature and noise.

Physical ability
to work for long periods in a standing position and to lift moderate to heavy
food supplies of at least 25lbs.

Continuous walking
standing and lifting is required.

Exposed to
equipment which could result/cause cuts and burns.