Summary:

To assist the Chef and Sous Chef in the daily planning and production of all meals served from the kitchen.

Essential Duties and Responsibilities:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Advanced cooking skills & techniques in all existing kitchen stations: Salads, Desserts, Broiler/Grill, Sauce/Saute, Fryer, Vegetables, Expeditor
• Advanced knowledge of Meat and Fish preparation, stages of doneness and presentation
• Able to consistently create daily specials
• Good knowledge of large volume food preparation
• Good knowledge of Cakes & Individual Pastries
• Good knowledge of Garde Manger plate & platter presentation, Fruits and Vegetables carvings
• Advanced Seafood and Meat Butchering knowledge
• Advance food Portioning skills
• Advanced knowledge of American regional cooking
• Good knowledge of international cooking techniques
• Advance recipe knowledge in Meats, Fish, Vegetables, Fruits, Stocks & Sauce preparations
• Good food purchasing & receiving knowledge
• Basic knowledge of accounting procedures such as inventories, recipe and menu costing
• To know how to expedite a la carte Menu of up to 250 people per meal period
• Basic leadership knowledge and problem solving skills
• Very good knowledge on operation and maintaining mechanical & electrical kitchen equipment
• Basic knowledge of kitchen cleaning chemicals
• Must be able to coach and assist all Cook II and Cook III
• Advance kitchen organizational skills
• Intrinsic desire to become a Culinarian in all aspects

Supervisory Responsibilities (if applicable):

Able to work as and when required, to cover and supervise during the Chef or Sous Chef absence

Enforce the O.R.C Standards for quality, presentation and consistency

Help guide Fellow Cook I and train Cooks II & III

Help plan and organize daily production

Education and/or Experience:

Four years (Hands-on) experience as a Cook in a la carte Continental Restaurant

Language:

Must be able to comprehend, read, write and speak the English language in order to communicate with co-workers and fully understand job assignments.

Mathematical Skills:

Advance knowledge in solids and liquids measurement units

Must be able to convert units of measures

Must be able to add, subtract, multiply and divide

Basic Food and Labor costing knowledge

Reasoning Ability:

Must be able to work under pressure and still remain calm

Must be able to maintain physical and verbal composure during crisis times

Must be able to respond efficiently and adequately during an emergency

Certificates, Licenses and Registrations:

American Culinary Federation certified cook/Culinarian

State Food Handler Certification

Knowledge of C.P.R or First Aid

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Sample physical requirements might include:

Must be able to carry up to 50 pounds

Must be able to stand for long periods of time with minimum walking

Must be able to hand lift up to 20 pounds on regular basis

Must be able to work in confined spaces on regular basis

Must be able to reach, grab and lift objects over shoulder height

Must be able to squat and kneel down on regular basis

Must be able to bend & twist upper body to reach up, down or side-ways on regular basis

Must be able to maintain a fast walking pace and hand movement as required by job

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Occasionally works in outside weather conditions

Noise level in the work environment is usually high

Required to operate and work with high heat cooking equipment such as and not limited to: Broilers, Salamanders, Grills, Open Gas Ranges, Steamers, Convection Ovens, Fryers, Tilting Skillets and Kettles

Exposure to freezing temperatures for short period of times in Walk-in Refrigerators and Freezers is usually high

Required periodically to use sharp cutting tools or objects such as and not limited to: Hand Knives, Electric Cutting Blades, Cutting Wheels or Saw, Chopping and Grounding machines

Regularly operate heavy electric equipment such as and not limited to: Large Power Mixers, Hand held Mixers, Blenders, Slicers, Peelers, Washing Machine

Required to produce food in a timely manner under heavy volumes and limited space

Regularly works with fellow associates from a foreign country of origin with other native languages than English

Attendance, Appearance and Conduct:

Regular attendance in conformance with the standards, which may be established by Ocean Reef Club from time to time, is essential to the successful performance of this position. Associates 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 and report deadlines, associate may be required to work varying schedules to meet the business needs of the Club and report deadlines.

Proper grooming is required by all associates and is described in detail in the Associates Handbook. Associates should review this policy and make sure that at all times they present themselves for shifts looking clean, neat and professional.

As a condition of employment, all associates agree to fully comply with Ocean Reef Club rules and regulations for the safe and efficient operation of Club facilities. Associates who violate Club rules and regulations will be subject to disciplinary action, up to and including termination of employment. If you have any questions or doubts you should seek clarification from your supervisor.

This Job Overview is not intended and should not be construed to be an exhaustive list of all requirements, responsibilities, skills, efforts or working conditions associated with this above position. While this job overview is intended to be an accurate reflection of the requirements of the COOK I position, management must reserve the right to add or remove duties from this particular job overview when circumstances (e.g. emergencies, changes in workload, rush jobs or technological developments) dictate.