Cook II

POSITION SUMMARY :

The Cook II supports the efforts of The Overlook’s Culinary Services by providing the campus community with excellent service through the production of our menu items and menus throughout our community.  This position supports a diverse workforce and participates in The Overlook’s efforts to create a respectful, inclusive, and welcoming work environment.  This position ensures that the quantity and quality of our production are consistent with the standards of Culinary Services and works with members of the team to limit discrepancies. These individuals produce menu components from fresh and exceptional ingredients and is proficient in the technical skill and knowledge required to achieve this, being well versed in food, its history, and trends.

The work schedule varies and corresponds to The Overlook’s operational needs.  This position may assist with coverage in other areas outside of which is generally assigned.  As our work is central to Resident life, their needs occur at a variety of times throughout the day, week, and year and in such, a flexible schedule with extended shift times is required.  In addition, the position is designated as providing essential services and should report to work or remain on duty even when the Community is closed.

The Cook II provides operational oversight, both directly and in conjunction with the Cook III, over the daily culinary operations while supporting the Culinary Team with the planning, production and implementation of menus and systems.  This person maintains and applies the tools, information, resources, and support necessary to enable the team’s success to help create and serve seasonal, fresh menus from exceptional ingredients.

PRINCIPLE DUTIES / ESSENTIAL FUNCTIONS :

Oversight of production staff with Cooks and Prep Cooks and the daily rotation of assignments

Supervision of service staff regarding storage, portioning, service standard and handling of menu items

Oversight of Support Staff with Sanitation, Wares, and Storage and Rotation of Goods

Maintaining of Stations and Service areas in support of established standards.

Maintaining the accuracy of production schedules and usage reports

Inventory and organization of Production Storage Areas

Maintaining the quality, professionalism, and safety of the work environment

Works scheduled shifts, reports to work on time, and complies with uniform policy.

Adheres to all policies and procedures.

Ensures that city, state and federal laws, codes, statutes, and regulations governing food handling and food sanitation are met.

Ensures the kitchen is prepared for each shift by use of line checks and station inspections, seeing that standards are met.

Maintains operational cleanliness, sanitation, and organization to standard and as directed, including ceilings, walls, floors, food contact surfaces, equipment, and storage.

Works in unison with Service Team to provide exceptional service.

Reads menu, Adheres to Production Sheets, Estimates Ingredient and Equipment Requirements

Communicates Product concerns and needs to Supervisor Communicate operational needs or issues through appropriate channels.

Ensure that the culinary operation is secure, organized, safe and clean during service and at the close of business.

Maintain a commitment to the quality of our resources and works to prevent loss and eliminate waste.

Supports operational standards and Health Department regulations.

Ensured all areas are maintained in an orderly, clean, and sanitary manner, as well as oversee the complete breakdown and cleaning of all equipment.

Production of menu items to standard. Ensuring recipes are followed, uniform production standards are met, and all items are of the highest possible quality.

Preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other foodstuffs to established standards.

Observes and tests foods during preparation, cooking, and service, by tasting, smelling, visual skills and thermometer to determine that product is to standard.

Portions food for serving, adds sauces, and garnishes, applies approved servings to fill orders.

Washes and processes vegetables and fruits to prepare them for use.

Cuts, trims, and bones meat prior to cooking.

Bakes bread, rolls, cakes, and pastry.

Prepares uncooked, raw, and ready-to-eat products.

Adjusts thermostat controls to regulate temperature of equipment.

Communicates equipment maintenance needs or concerns to Chef.

Measures and mixes ingredients according to recipe specifications and by using appropriate tools.

Sautés, poaches, pan-fries, deep-fries, braises, bakes, roasts, broils, and steams proteins, produce, and other ingredients, consistently and to standard.

Assist with product and process refinement.

Assist with new product research and development.

Corrects discrepancies in production sheets and recipes and reports to Supervisor.

Other Responsibilities performed as requested or assigned.

QUALIFICATIONS :

High School Diploma or equivalent - Required

Associate degree or equivalent in Culinary Arts – Preferred

2+ of food preparation experience including hot and cold food production, high volume catering / banquet production, a ’la carte cooking, baking, and pastry required . - Required

Proficient in Microsoft Word and Excel

Strong verbal and written communications, customer service, organizational, and time management skills

Ability to taste and work with all ingredients. - Required

Ability to mathematically reduce and expand measurements required by recipe.

Attention to details. - Required

Work flexible hours based upon departmental needs including extended shifts.

Supervisory experience