Cook II - Hotel Solea

## Description#
** POSITION PURPOSE
** Manage all aspects of the food production for banquets, including food preparation according to the description.  Adhere to sanitation practices.#
** ESSENTIAL FUNCTIONS
** 1. Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
2. Set up station with predetermined methods in place required to service all banquet functions.
3. Practice sanitation and safety daily to ensure the total customer satisfaction.
** Other:
** Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position.  Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.  In addition, attendance at all scheduled training sessions and meetings is required.

Upon employment, all employees are required to fully comply with W rules and regulations for the safe and effective operation of the hotel’s facilities.  Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
** SUPPORTIVE FUNCTIONS
** In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:
* Consult with Kitchen Supervisor, Sous Chef, or Executive Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
* Participate in long range planning.
* Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
** SPECIFIC JOB KNOWLEDGE,

SKILLS AND ABILITIES

** The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
* Must be able to speak, read, write and understand the primary language(s) used in the workplace.
* Must be able to read and write to facilitate the communication process.
* Requires good communication skills, both verbal and written.
* Must possess basic computational ability.
* Ability to read recipes and follow their instructions.
* Ability to recognize and correct insufficiencies on stations and train for corrections#### #### Physical Demands
* Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more.
* Must be able to sit at a desk for up to 5 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task.
* Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
* Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
* The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
* Must be able to operate in high stress, fast paced food service with quality and consistency
* Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.
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