Job description

Reports To: Executive Chef

Pay: Based on Experience

POSITION SUMMARY

Responsible for preparing hot and cold food items in accordance with production requirements while maintaining all food preparation standards in a safe, accident-free environment.
ESSENTIAL DUTIES AND RESPONSIBILITIES – Include the following. Other duties may be assigned.

• Prepares all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal for cooking, in preparation of all menu items
• Maintain proper par levels of production according to estimates on the production sheets; maintain top quality freshness
• Use leftovers and maintain proper storage of leftovers on the hot food side. Label and date all food.
• Maintain clean and orderly refrigerators and work areas. Make sure all stations are properly cleaned at the start of shift and at the end of shift
• Rotate all foods and correctly fill out production charts
• During peak business periods, coordinate and expedite to accelerate service

SUPPORTIVE FUNCTIONS – In addition to performance of 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 supervisor based on the particular requirements of the company.

• Performs any general cleaning tasks using standard hotel cleaning products as assigned by supervisor
• Keeps floors dry and clean to avoid slip/fall accidents
• Performs other duties as requested, such as moving supplies and equipment, cleaning up unexpected spills

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

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.

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods
• Good working knowledge of accepted standards of sanitation
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicate with other team members
• Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule
• Ability to stand and to work continuously in confined spaces
• Ability to perform duties within extreme temperature ranges

PHYSICAL REQUIREMENTS

Frequency Key: Rare – up to 1 hour, Occasional – 1-3 hours, Frequent – 3-6 hours, Constant – 6-8 hours

Physical Activity Frequency

Sitting Rare

Walking Frequent

Climbing stairs Occasional

Crouching/bending/stooping Occasional

Reaching Occasional

Grasping Frequent

Pushing/pulling Occasional

Near Vision Constant

Far Vision Frequent

Hearing Constant

Talking Constant

Smell Constant

Taste Constant

Lifting/carrying (# lbs.) Frequent – up to 50+ lbs.

Travel Rare

OTHER DUTIES:

Demonstrate working knowledge of the service standards.

EXPERIENCE:

Prior hotel and restaurant cooking experience preferred. Not required.

GROOMING/UNIFORMS:

All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as part of the orientation process.

Notice:

The hospitality business functions seven (7) days a week, twenty-four hours a day. In addition, this is a hospitality business and a hospitable service atmosphere must always be projected .

Job Type: Full-time

Pay: $45,000.00 - $50,000.00 per year

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Experience level:

• 4 years

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Monday to Friday
• Weekend availability

Ability to commute/relocate:

• Lake Ozark, MO 65049: Reliably commute or planning to relocate before starting work (Preferred)

Experience:

• Culinary experience: 4 years (Required)
• Cooking: 6 years (Preferred)

Work Location: In person

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