Capriccio Cook
Description:
* Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
* Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
* Maintain complete knowledge of and comply with all departmental policies and procedures.
* Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
* Communicate additions or changes to the assignments as they arise throughout the shift.
Identify situations that compromise the department's standards and delegate tasks to correct these situations.
* Complete opening duties: * Set up workstation with required mis en place, tools, equipment and supplies according to standards.
* Inspect the cleanliness and working condition of all tools, equipment and supplies.
Ensure everything complies with standards.
* Check production schedule and pars.
* Establish priority items for the day.
* Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
* Transport supplies from the storeroom and stock in designated areas.
* Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.
Maintain throughout the shift.
* 2 years' experience as a Cook at a 4-5-star hotel or restaurant.
* Food handling certificate.
* Fluency in English, both verbal and written.
* Compute basic arithmetic.
* Provide legible communication.
* Comprehend and follow recipes.
* Ability to: * perform job functions with attention to detail, speed, and accuracy.
* prioritize and organize, delegate work, and follow through.
* be a clear thinker, remaining calm and resolving problems using good judgment.
* follow directions thoroughly.
* understand guests' service needs.
* maintain confidentiality of guest information and pertinent hotel data.
* work well under pressure, meeting production schedules and timelines for guests' food orders.
* maintain good coordination.
* transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
* work an 8-hour shift in hot, noisy, and sometimes closed conditions.
* work with all products and food ingredients involved.
* use all senses to ensure quality standards are met.
* differentiate dates.
* operate, clean, and maintain all equipment required in job functions.
* supervise, train and direct employees; give corrections when needed.
* plan and produce centerpiece displays and banquet trays.
* comprehend and follow recipes.
* expand and condense recipes.
* produce creative and artistic food work.
* perform job functions with minimal supervision.
* work cohesively with co-workers as part of a team.
* motivate staff and maintain a cohesive team.
* satisfactorily communicate with guests, management and co-workers in a courteous, empathetic and discreet manner.
* maintain regular and punctual attendance.
* adhere to Peabody grooming standards.
* uphold and exemplify Peabody Service Excellence.
Desirable: * High school graduate or equivalent vocational training certificate.
* Culinary college degree, Certification of culinary training or apprenticeship.
* Previous supervisory experience.
* Fluency in a second language, preferably Spanish.
* Sanitation certificate.
* Expand and condense recipes.
* Previous guest relations training.
* Artistic talent.
PHYSICAL ABILITIES Essential: * Exert physical effort in transporting 50 - 100 * Endure various physical movements throughout the work areas.
* Reach 6 * Remain in stationary position for 2-3 hours throughout work shift.
ESSENTIAL JOB FUNCTIONS * Maintain and strictly abide by state sanitation/health regulations and TPO requirements.
* Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
* Maintain complete knowledge of and comply with all departmental policies and procedures.
* Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
* Communicate additions or changes to the assignments as they arise throughout the shift.
Identify situations that compromise the department's standards and delegate tasks to correct these situations.
* Complete opening duties: * Set up workstation with required mis en place, tools, equipment and supplies according to standards.
* Inspect the cleanliness and working condition of all tools, equipment and supplies.
Ensure everything complies with standards.
* Check production schedule and pars.
* Establish priority items for the day.
* Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
* Transport supplies from the storeroom and stock in designated areas.
* Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.
Maintain throughout the shift.
* Start prep work and production of items needed for the day.
* Select, clean and prepare fruits and vegetables.
* Produce salads, fruit/vegetable/cheese/meat mirrors, trays and centerpieces for Banquets and buffets.
Display items attractively and to specified requirements.
* Prepare amenity orders for Room Service in accordance with specified requirements and club standards.
* Check HSI printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.
* Prepare and produce hot and cold menu items in designated F&B outlets.
* Prepare all dishes following recipes and yield guides, according to department standards.
* Inform the Sous Chef of any shortages before the item runs out.
* Monitor performance of assigned staff and ensure all procedures all completed to the department standards; rectify deficiencies with respective personnel.
* Assist wherever required to ensure optimum service to guests.
* Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
* Inform the Sous Chef of any excess items that can be used in daily specials or elsewhere.
* Maintain production charts according to departmental standards.
* Maintain proper storage procedures as specified by Health Department and TPO requirements.
* Minimize waste and maintain controls to attain forecasted food cost.
* Disinfect and sanitize cutting boards and worktables.
* Transport empty, dirty pots, and pans to the pot wash station.
* Direct and assist Stewards to make clean up a more efficient process.
* Breakdown workstation and complete closing duties according to department standards: * Return all food items to the proper storage areas.
* Rotate all returned products.
* Wrap, cover, label, and date all items being put away.
* Straighten up and organize all storage areas.
* Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
* Return all unused and clean utensils/equipment to the specified locations.
* Ice down hot items from the steam table to HACCP specifications.
* Turn off all equipment not needed for the next shift.
* Restock items that were depleted during the shift.
* Ensure all assignments are completed before they sign out.
* Review status of work and follow-up actions required with the Sous Chef before leaving.
* Document pertinent information in logbook.
* Successful completion of the training/certification process.