Goldener Hirsch Cook III - Winter 2020-21 (Project Management)

PURPOSE OF POSITION: The Cook III is responsible for assisting the Sous Chef with supervision of all food related operations for the restaurant. The Cook III will have full responsibility during the Sous Chefs absence.

SPECIFIC JOB REQUIREMENTS:
Previous cook experience requiredMaintain open, constructive channels of communication with other kitchen personnelDemonstrate a good attitude and cooperative nature when dealing with kitchen staff, Supervisors and above all, THE GUESTS!Follow directions from your Supervisor and ask questions about aspects of assigned duties you may not understandWhen faced with stressful situations with your work, other employees or guests, take a deep breath and retain your composure under pressureWhen complaints or problems are encountered with guests or other employees, bring the circumstances to your Supervisors immediate attention for swift resolutionStanding for long periods of timeLifting and carrying 25-50 pounds

JOB DUTIES AND RESPONSIBILITIES:
I.POLICY STANDARDS AND ADMINISTRATION:
The Cook III must be familiar with all company policies outlined in the employee manual. You must rigidly follow these policies as well as strictly enforce them among the staff. Areas of policy enforcement most requiring the Supervisors attention are:Employee punctuality and absenteeism. Lateness and no-shows must be documented in the log book stating name and circumstances. Disciplinary action will be imposed on repeat offenders upon consultation with the Executive Chef and/or Sous Chef.Punching in and out in full uniform according to times on daily work schedule.Insuring that mandatory 30 minute lunch breaks are taken at proper time; i.e. not at peak business hours. You will set up a system with the crew.Proper grooming is maintained; i.e. shaves, clean uniform, etc.
II.RELATIONS AND COMMUNICATIONS:
Maintain open, constructive channels of communication between the Executive Chef, the Sous Chef, kitchen staff, front of the house staff and the guests.Have a positive attitude even when stressed or under pressure.Give clear directions to the crew, making sure they understand what you expect from them.When approached with complaints or problems, ascertain all the facts surrounding the circumstance and resolve the conflict swiftly and fairly. Inform the Executive Chef or Sous Chef when problems arise and explain how you handled the situation. Make entry of matter in log book.

III.FOOD QUALITY, PRESENTATION, GUEST SERVICE, SAFETY AND SANITATION:
FOOD QUALITY: All dishes must be lively in content and flavor, keeping with Deer Valleys high standards. Dishes should adhere to production standards and time constraints. Stations must be set up on time and properly staffed. You must taste all dishes before they go out for service, checking for full flavor and seasoning. Watch progress of Cooks as they prepare dishes to insure correct procedures are followed. Daily specials require Chefs approval.FOOD PRESENTATIONS: Service lines are to be kept spotless and pans changed regularly as needed. Food selections should always be well stocked and appropriately garnished. Make sure each station has the appropriate amounts of mise-en-place for the coming day.GUEST SERVICE: Must be prompt, friendly and efficient. Suggestive selling techniques should be used to speed up the line if necessary. Guest should be politely greeted and asked how they may be helped.SAFETY, CLEANLINESS OF WORK AND SERVICE AREAS:
Demonstrate proper operation of equipment, use of knives and other kitchen tools. If an accident occurs, first aid should be administered by Ski Patrol if injury warrants. Injury form must be completed immediately and sent to the Human Resources Department.Work and service areas are kept clean and uncluttered, especially walk-in coolers. Proper storage and rotation of food is mandatory to insure freshness and avoid waste.

IV.ADMINISTRATION DUTIES:
LOG BOOK ENTRIES:DISCIPLINARY ACTION: When policies are breached, action is taken immediately. Verbal and written warnings are discussed with the Executive Chef or Sous Chef before issuing to employee.
Must be made when the Sous Chef is absent. Daily entries include:
Final skier count for the dayDaily soups, stew and specials and how they soldAny punctuality, injury or disciplinary problemsAny outstanding performancesSki School and Child Care final numbers

BUDGET ACCOUNTABILITY: Food costs are minimized through proper menu planning, ordering, food storage and utilization of leftover products.