Cook Ontario Convention Center

Position Title : Kitchen Cook

Department : Food & Beverage

Reports To : Executive Chef

Classification : Part-Time

Compensation : $17.00 an hour

Position Description : The Kitchen Cook is responsible for the preparation of food in a timely, efficient, sanitary, and consistent manner.

The Kitchen Cook must be prepared to work in a fast-paced, high-pressure work environment, while maintaining the organizational ability to identify and act on job duties quickly and effectively.

The Kitchen Cook must be prepared to work as a team member in a dynamic workplace, follow all safety procedures, and have a high threshold for heat and stress in a kitchen environment.

Essential Functions :

• Set up stations and collect all necessary supplies to prepare menu for service
• Prepare a variety of foods, meat, seafood, poultry, vegetable, and cold food items
• Properly labels and dates food items for storage
• Stocks and maintains sufficient levels of food products to assure a smooth service period
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Use food preparation tools in accordance with manufactures instructions
• Close the kitchen correctly and follow the closing checklist for kitchen stations
• Maintain a prepared and sanitary work area at all times. Coolers, and all storage areas
• Assist with the cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas
• Performs additional responsibilities, although not detailed, as requested by the Executive Chef or Chef
• Prepare dishes for customers with food allergies or intolerances
• Make sure all storage areas are tidy and all products are stored appropriately
• Constantly use safe and hygienic food handling practices
• Returns dirty food preparation utensils to the appropriate areas
• Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked
• Uses waste control guidelines and records all waste on spoilage sheet
• Understand and maintain proper sanitation and food safety
• Abides by all Company policies in the Human Resources Policies and Procedures, the Business Code of Conduct
• Other duties as assigned

Experience / Training / Education Requirements :

• Must be a minimum 18 years of age
• Highschool Diploma or GED
• At least 1-year previous food service experience desired
• Must be flexible, have a sense of urgency, be able to respond quickly and resourcefully to internal and external issues
• Working knowledge of food production techniques, purchasing, and sanitation procedures
• Excellent written and verbal communication skills
• Ability to take tasks that are not clearly defined and appropriately define problem, propose and implement solutions
• Must be able to work evenings, weekends, and holidays

License / Certificate :

Valid California Driver’s License

Ability to :

• Provide a two-way communication and nurture an ownership environment with emphasis in positive motivation and teamwork
• Ability to work with minimal supervision
• Ability to interact with all levels of customers and staff including management
• Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours
• Communicate effectively both verbally and in writing with all staff and vendors.
• Be detail oriented
• Present a professional appearance and demeanor at all times during the workday
• Excellent organizational and planning skills
• Excellent communication and interpersonal skills
• Strong customer service orientation
• Must be energetic, self-disciplined with a strong sense of initiative, is detail oriented and has a passion for delivering exceptional guest service.
• Positive attitude and neat appearance
• Work ethics encourages strong urgency and quality in a team environment

Physical and Environmental Requirements :

This position requires standing, walking, bending and lifting 25lbs. throughout the day

as well as working at the computer; irregular hours will be required.

While performing the duties of this job, the employee is regularly required to move

around the facility; to stand for long hours during events; talk and hear.

This position may require work inside or outside of the building, as needed by events.