SUMMARY
Responsible for the preparation of hot foods for events.  Works on the serving line when necessary.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following.  

1.    Prepares all hot foods according to preparation sheets given by the lead cooks.
2.    Finishes all work assigned by the scheduled time.
3.    Uses only recipes approved by the Chef when preparing food.
4.    Maintains work areas in a clean and orderly fashion and cleans up after self as working.
5.    Maintains coolers and dry storage in an orderly fashion.
6.    Utilizes stock in a rotating manner, using oldest items first.
7.    Stores all unused portions or leftovers in a cooler, labeling the item with date and amount.
8.    Follows instructions of lead cook to prepare appetizers, plates and garnishment when working on a food line.
9.    Follows instructions of lead banquet cook to serve food, restock tables or work the grill when working on a banquet line.
10.  Wears a proper uniform at all times and keeps it clean
11.  Always practices safe techniques for handling any foods.
12.  Takes a nightly inventory of the cook’s cooler and freezer including item and amount.
13.  Will be flexible when asked to work in other areas as assigned.
14. Other duties as assigned.

SUPERVISORY RESPONSIBILITIES
None.
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 accommodations may be made to enable individuals with disabilities to perform the essential functions.  Qualified applicants must be available to work primarily nights and weekends, and occasionally holidays. 
EDUCATION and/or EXPERIENCE
1.    High School diploma, GED or equivalent.
2.    Prefer prior experience, but will train right applicant.
3.    Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
CERTIFICATES, LICENSES, REGISTRATIONS 
1.    Applicant must possess current, valid driver’s license and a current working home telephone with a number that can be accessed by building management personnel for business contact purposes.
2.    Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management.
3.    Must be able to successfully complete training to be ServSafe certified through the National Restaurant Association.

      LANGUAGE SKILLS
1.    Ability to speak and understand English.
2.    Ability to read and interpret documents such as instructions, policies and procedures.
3.    Ability to write routine reports.
4.    Ability to deal effectively and courteously with the general public.

REASONING ABILITY
1.    Ability to maintain a calm, composed presence in an often fast-paced environment where multiple tasks, events and stimulus may occur simultaneously.
2.    Ability to define problems, collect data, establish facts and draw valid conclusions.
3.    Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
PHYSICAL DEMANDS 
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position.
1.    While performing the duties of this job, the employee is regularly required to reach with hands and arms and talk or hear.
2.    The employee frequently is required to stand; walk; sit; and use hands to finger, handle, or feel.
3.    The employee is occasionally required to climb or balance and stoop, kneel, crouch, or crawl.
4.    The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds.
5.    Specific vision abilities required by this job include close vision, distance vision, color vision, and ability to adjust focus.
WORK ENVIRONMENT 
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
1.    While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts and risk of electrical shock.
2.    The noise level in the work environment is usually moderate.

* We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, national origin, sex, sexual orientation, age, disability, gender identity, marital or veteran status, or any other protected class.