Cook I - Mansion

Qualifications

Education: High school diploma or equivalent. Ability to speak, read, write, and comprehend the English language at a level sufficient to communicate effectively with staff.

Training and Experience: Two+ years cooking experience in upscale, luxury hotel or freestanding restaurant, post secondary culinary training/certification as “Cook” from a recognized culinary training school and two year hands-on experience.

Job Knowledge: Thorough knowledge and understanding of Food Service Sanitation Standards and kitchen equipment and its use.

Job Summary: Prepares food cooked to order, according to approved standard recipes. Plates food for service, according to established plating/presentation criteria. Ensures that all food served is of the highest quality and that it is served to the guest in a timely manner.

Physical Abilities: Ability to stand, stoop, bend; lift and carry up to 50 pounds.

1.Must be able to work a flexible schedule, to include weekends and holidays, if required.

2.Arrive to work on time, consistently.

3.Upon entering the property, arrive in proper attire.

4.Hair must be clean and cut in a becoming style; management has final approval.

5.Attend all required training, safety courses; attend office and departmental meetings.

6.Report any safety hazards, follow up that hazard has been corrected, and assist with providing a safe work environment.

7.Sets up and organizes work area with all necessary supplies and equipment.

8.Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used.

9.Prepares and stores raw food products prior to final cooking.

10.Follows standardized recipes in the preparation and cooking of menu items.

11.Adheres to established portion control guidelines, minimizes waste.

12.Plates cooked foods according to established plating/presentation guidelines.

13.Monitors finished product waiting for server pick- up to ensure food is served promptly, notifying supervisor of any delays in service.

14.Ensures that a quality product is prepared and served in a timely manner.

15.Follows all governmental Food Sanitation Standards at all times.

16.Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, wash hands frequently.

17.Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufacturer's recommendations.

18.Notifies supervisor of any equipment malfunction or safety hazard immediately.

19.Provides steward with timely notification of need for clean dishes, pots, pans, etc.

20.Returns soiled pot, pans and cooking utensils to pot wash area, informs steward of any HOT items.

21.Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift.

22.Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift.

23.Promotes and applies teamwork skills at all times.

24.Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance.

25.Provide an atmosphere of politeness, friendliness and helpfulness to guests, management and co-workers.

26.Executes emergency procedures in accordance with Epping standards.

27.Complies with required safety regulations and procedures.

28. Maintains cleanliness and excellent condition of equipment and work area. Responsible for knowledge of Material Safety Data Sheets and proper labeling issues.

Benefits

• Vacation Pay, Holiday Pay, Sick Pay
• 401(k)
• Medical/Dental/Vision/Short Term Disability/Long Term Disability/Life Insurance

The Ponte Vedra Inn & Club is an Equal Opportunity Employer and a Drug-Free Workplace. We provide equal opportunity without regard to race, color, national origin, religion, sex, age, marital status, or disability.