Floater Cook

JOB DESCRIPTION FLOATER COOK Reports To: Chef Job Type: Full Time Hours Per Week: +40 hours GENERAL DESCRIPTION Reporting to the Chef, a Floater Cook plays an integral role in ensuring our clients are delivered an exceptional culinary experience to begin their day. The Floater Cook will lead and prepare food items for customers using predetermined methods in a timely and consistent manner, set up a station with a predetermined mise in place required to service all mealtime functions, practice sanitation and safety daily to ensure that customer satisfaction is met. RESPONSIBILITIES AND DUTIES To assist with preparing, presenting, and serving all meals. Must be able to demonstrate the use of industrial knives in a safe and sanitary manner. Prepare utensils for dinner service and set up steam line as per the menu plan. Can lead and serve the food service line. Prepare all breakfast menu items in a timely manner. To clean, cut, and prepare raw meat, fish, and poultry as assigned. To clean and sanitize designated areas that comply with statutory and company hygiene requirements, including floors, counters, shelves, fixtures, fittings, walls, etc. To clean all equipment while complying with statutory and company hygiene requirements and safety practices. Maintain a clean, organized, and safe workstation always. Receives grocery orders and ensures proper storage rotation of all items. FIFO (first, first out) is to be followed. Ensure measures are practiced, minimizing food waste and spoilage. To ensure all items in fridges are dated and always labeled. Ability to maintain a clean and safe workstation. Ability to assist with unloading groceries on order day. Use PPE at all times, e.g., Nitrile gloves and cutting gloves. To always provide courteous customer service and guest service. Any other duty assigned duty by the Director of Food & Beverage, Executive Chef and Sous Chef SUPPORTIVE FUNCTIONS In addition to the 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 requirements of the lodge: Consult with the Executive Chef daily and with other departments directly related to the food and beverage department. Participate in long-range planning. Participate, support, and make recommendations for ongoing lodge 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 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 menus and follow their instructions. Ability to create appropriate food service displays demonstrating customer service as a primary function during meal hours. PHYSICAL DEMANDS Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°F or -20°C) and kitchens (122°F or +50°C), possibly for one hour or more. The employee must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift, but the length of time spent on tasks may vary from day to day and task to task. Ability to physically handle knives, pots, display mirrors, or other display items, including grasping, lifting, and carrying from shelves and transporting 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, including slicers, buffalo choppers, grinders, mixers, and all other kitchen-related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.<