Cook II

PORT MADISON ENTERPRISES

SUQUAMISH CLEARWATER CASINO RESORT

F&B- Cook II

General Position Summary:

Prepares and cooks meals for guests and employees of the restaurant by performing the following duties:

Essential Functions/Major Responsibilities:

• Cooks foods in quantities according to menu and number of persons to be served
• Slices roasts such as beef, veal, pork, and lamb for cold plates or sandwiches
• Prepares sandwiches for pantry service outside of meal hours
• Prepares food showpieces in accordance with the highest standards
• Handles various types of seafood such as crab, lobster, and shrimp to prepare cocktails
• Mixes sauces associated with menu items
• Assists in menu planning by taking advantage of foods in season and local availability
• Assists the Executive Chef or Executive Sous Chef in directing the activities of one or more workers who assist in preparing and serving meals
• Assists the Executive Chef or Executive Sous Chef in training and developing staff on techniques, equipment, recipes, preparation methods, and presentation as necessary
• Responsible for regulatory compliance (sanitation) in assigned areas of responsibility
• Observes workers and patrons to ensure compliance with safety standards and regulations
• Inspects and tastes prepared foods to maintain quality standards and sanitation.

Secondary Functions:

• Performs other duties as deemed necessary

Specific Job Skills:

• Working knowledge of kitchen equipment
• Knowledge of cooking procedures
• Knowledge of health standards and proper cooking and food storage temperatures
• Knowledge of ordering supplies and inventory control preferred
• Good communication skills (both verbal and written)
• Good math skills
• Ability to problem solve.

Education and/or Experience:

High School diploma or GED required. 1-2 years previous experience working in a food preparation capacity preferred or culinary work experience. Ability to obtain a Food Handler’s Permit

Job Conditions:

Working conditions include working with and around kitchen equipment sometimes under crowded, sometimes stressful conditions with frequent interruptions.

Physical Requirements:

Ability to stand for extended periods of time. Able to lift 50 lbs.