Cook - Legends Alamodome

Job description

Cook POSITION: Cook DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef & Sous Chef FLSA STATUS: Part-time Hourly, Non-Exempt SUMMARY Legends Alamodome position, “The Cook” is responsible for assisting the Executive Chef and Sous Chef by maintaining the highest level of food quality, presentation, and timing. This position also assists in preparing for the day-to-day operations of the kitchen. Serve meals by reviewing recipes; assembling, combining, and cooking ingredients; in addition to maintaining a sanitary kitchen. ESSENTIAL DUTIES AND RESPONSIBILITIES Knowledge of various cooking procedures and methods (grilling, baking, boiling, etc.) Prep ingredients for cooking (chopping, peeling vegetables, cutting meats, etc.) Basic understanding of food ingredients Have a basic understanding of how to read and execute a recipe Making precise measurements Ensure all food and other items are stored properly with receive dates Proper handling of raw and/or prepared foods and non-food supplies Ability to keep a clean workstation and work effectively Testing the temperature of food and knowledge of proper cooking temperatures Distribute and store clean pots, dishes and utensils Must adhere to the Legends dress code which includes wearing a chef-coat, black pants and non-slip soiled closed toe shoes Comply with outlined safety regulations and procedures Other duties may be assigned. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. EDUCATION AND/OR EXPERIENCE High school diploma or general education degree (GED) required Must be at least 18 years of age Culinary certification or degree from a culinary school preferred, but not required Food Handlers Permit Required in accordance with the Health Department SERV Safe Certification preferred, but not required 1-3 years of food service or restaurant experience appreciated SKILLS AND ABILITIES Basic working knowledge of food and beverages Ability to work in a team Ability to follow oral and written instructions and effectively perform the work Fundamental understanding of sanitation, cleanliness and personal hygiene Positive attitude and neat appearance English preferred as primary language, but not required Must be able to stand and walk for the duration of the shift WORKING CONDITIONS Working conditions involve noise, heat, changes in temperature, kitchen elements, odors, moisture, etc. May be required to work additional hours as dictated by the workload and staffing Must be willing to work evenings, weekends, and holidays PHYSICAL DEMANDS Requires moderate physical efforts. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting of weights up to 50 pounds. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. NOTE The essential responsibilities of this position are described under the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.