Cook I - The Little Nell - Summer

Job Description
Summary 
A Cook I is primarily responsible for station assigned; maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required.
Job Posting Deadline 
Applications for this position will be accepted until May 31, 2024 for the Summer 2024 Season.
Essential Job Functions
•   Set up station and mise en place to Chefs specifications
•   Fills out daily production, butcher, and pastalero lists in absence of supervisor
•   Fills out AM/PM checkout lists in absence of supervisor
•   Coordinates with chefs and production chef for proper closure of production kitchen.
•   Cooks food to order. Can cook burgers and meats to proper temperature with the utilization of cake testers/thermometers
•   Set up, maintain, work and breakdown station and maintains area cleanliness throughout shift, cleans work area at shift end
•   Properly stores all mis en place at shift end. Can properly cook, cool, and label product
•   Submits production needs for following day by shift end
•   Communicates with chefs and production chef regarding daily production needs
•   Can maintain a proper rotation of  mis en place for a station
•   Properly cook all proteins
•   Simple sauce and dressing knowledge. Proficient in making purees properly
•   Be proficient in Meat roast, fish, Hot App, PM-GM, entremets, & lounge stations
•   Follows exact recipes using scales when needed
•   Make Manager aware of guests’ comments and complaints
•   Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook
•   Helps maintain a clean locker room area
•   Report to shift on time. Always clocks in and out from shifts/breaks
•   Comply with all policies and procedures for the Food and Beverage Department, The Little Nell, and Aspen One as directed in employee manual
•   Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by management
•   Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand
•   Practice of safe and sanitary work conditions and proper food storage