Job Title Food Industry
Category Combined Food Preparation and Serving Workers, Including Fast Food
The Cook 2 is a valuable member of Omni La Costa’s legendary Culinary Team, possessing “ intermediate” level culinary experience. Our Cook 2’s prepare and cook food and performs other related culinary functions. He / she shall possess strong culinary skills and have “intermediate level proficiency” in Culinary functions. Cook 2’s shall be able to accomplish most of their tasks with “minimal” supervision and some guidance, depending on complexity and skill level required and have a solid understanding of various cooking methods, ingredients, equipment and procedures. They shall have the ability to correctly utilize and prepare food with most all of the products and ingredients being developed or currently in use for the kitchen. He or she should be able to perform multiple stations as needed including opening and closing procedures with some supervision. The Cook 2 shall be able coach and help Cook 3’s to complete their job functions. Culinary skills will be proven by on the job performance and / or evaluation and tastings.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Cook 2’s must:
Communicate any assistance needed during busy periods or “need” times to the Sous Chef(s) and Cook 1’s to ensure optimum service to guests.
QUALIFICATIONS, EDUCATION and/or EXPERIENCE
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.
Required Skills and Experience:
Preferred Skills and Experience:
LICENSE OR CERTIFICATE REQUIRED
A Foodhandler’s card or ServeSafe Certification will be required prior to the start of employment.
Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
While performing the duties of this job, the employee is frequently required to stand, walk, use hands to finger, feel, reach with hands and arms. The employee is occasionally required to sit, stoop, kneel, crouch or crawl, and talk or hear. Simple grasping of objects of less than 5 lbs. on a constant basis. Pushing and pulling food supplies from 5 to 20 lbs. as needed. Lifting sacks of potatoes, onions, ice carvings 2 to 3 times daily of up to 50 lbs. Fine skillful manipulation needed to do first class presentation and taste. When using slicer or other electrical equipment proper body balance is required.
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.
Time spent inside 8 hours. Normal range of temperatures and normal range of humidity. Extreme hot 20% when working with hot water or deep fryer. Extreme cold 2% in walk in freezer. Exposed to food odors, grill items on a daily basis. Able to handle hot and cold water and kitchen chemicals and all types of foods, meats, seafood, vegetables, vinegar, spices, herbs and oils.
EQUIPMENT/PROTECTIVE CLOTHING USED:
Use of meat slicer, robo coupe, buffalo chopper, blender, stick blender. Non-skid shoes.