POSITION:                 Cook 1

DEPARTMENT:           Food & Beverage

REPORTS TO:             Executive Chef

FLSA STATUS:            Nonexempt

Summary

This position is responsible for the supervision, direction and training of the Kitchen Cooks and Pantry employees.

Essential Duties and Responsibilities

Plan, organize and prepare the production of all manual food products as assigned by the Chef/Kitchen Manager and/or the Operations ManagerAssist the Chef/Kitchen Manager in following and maintaining standard recipes as listed in the ASM Global Food and Beverage standard recipe bookMaintain safe and sanitary working conditions and environmentAttend and participate in Food Production meetings as instructedPerform all skilled labor as classification dictatesPrepare menu items as directed on Production SheetFollow recipes and menu as outlined by Catering by ASM Global standard recipe book or as directedMaintain quality food production standards of Catering by ASM GlobalMaintain safe and sanitary working conditions and environmentPrepare hot food items for any or all of the work stations, including but not limited to; Fry/Sauté Station; Broiler/Roast Station; Breakfast Station; Stock, Soups, Sauces Station; and others as assignedFollows all rules and regulations of Catering by ASM GlobalSafely operates all equipment used at the locationMaintains safety, sanitation, and health code standardsPerforms other related duties as assigned by Director of Culinary Operations / Executive Chef/Sous Chef/ Manager/Supervisor

Supervisory Responsibilities           

Train and supervise employees under his/her supervisionMaintain cost-effective food and labor costs as instructed by the Chef/kitchen Manager by following ASM Global Food and Beverage standard recipes and menusPlan and coordinate all production activities within the kitchen according to the standards set by Catering By ASM Global

Qualifications

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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Must have supervisory skills in planning, organizing, directing, and providing leadershipMust have the ability to work under general direction and motivate and supervise employeesMust have ability to follow directions and effectively perform the work

Education and/or Experience          

Three or more years of hands on experience, and one or more years of Kitchen/culinary supervisory experienceCertification of course completion from an accredited culinary school, college or technical schoolFood Handler certificate

Skills and Abilities  

Ability to use, maintains, and trains others in the use of basic food service and kitchen equipmentStrong communication skills and the ability to read, write, and understand EnglishMust speak and understand English well enough to converse with customers, supervisors and employeesStrong analytical and mathematic skills in relation to the culinary profession and Food and Beverage industryMust have a pleasant personality and neat appearanceMust have basic PC application skills such as Excel and Word

Certificates, Licenses, Registrations

Must have certification equivalent to Serv-Safe

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.This position will work under limited supervision and will require the ability to problem solve and the ability to interact with all levels of staff, including management.  Hours vary due to function needs.  Employee is regularly required to stand and walk for extended periods.  Must regularly lift and or move up to 100 pounds.  Must be able to withstand loud noise and temperature changes in the environment