Cook / Utility

TITLE:  COOK/UTILITY                                         

DEPARTMENT:  FOOD & BEVERAGE

 JOB CLASSIFICATION:  NON-EXEMPT                

GENERAL SUMMARY

Prepares, cooks and plates up food for the food services operation, washing dishes and cleaning maintenance required for kitchen.

 PRINCIPLE DUTIES AND RESPONSIBILITIES

1. Receives, stores, and maintains food products in a safe and sanitary manner.

2.  Prepares raw food products for cooking or for service as salads, sandwiches, hors d'oeuvres,

     entrees, etc.

3.  Sets up kitchen by turning on equipment and cooks a variety of food products by baking,

     frying, deep frying, grilling, boiling and broiling; following recipes as written or directed.

4. Reads and completes guest order quickly, completely and in the order presented.

5.  Responds quickly to customer needs as approved by the Executive Chef or his/her designated representative.

6. Cook food to maintain steam table, cooking perishable items to order, controlling food waste

     and maintaining a clean kitchen throughout the work period.

7. Cleans kitchen equipment, and when required, pots and pans and work area.

8. Safeguards and conducts inventories of supplies and equipment.

9. Must be familiar with all chemicals and the surfaces that these chemicals are used upon

10. Cleaning of all china, flatware, glassware, pots, pans, baking pans and utensils for all scheduled food and beverage activities.

11. Make note of all items requiring maintenance such as painting, wallpaper repairs, electrical problems, unsafe conditions, and reports to the manager.

12. Keep all refrigerators organized and clean, rotating stock as necessary.

13. Performs other duties as assigned by the manager.

 The duties and responsibilities of this position are not limited to this description of the Cook/Utility, and may perform a combination of other functions when needed.

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