Summary:

The Breakfast Cook assists with food preparation on the kitchen line and adheres to the Chef’s instructions and recommendations to ensure guest satisfaction and kitchen efficiency. Responsibilities include preparing and stocking cooking stations, preparing food menu items in cooperation with the rest of the kitchen team, cleaning and maintaining kitchen line equipment, and following instructions from the Chef and Kitchen Managers.

Duties and Responsibilities:

• Prepares food items for guests using predetermined methods in a timely and consistent manner
• Provides high-quality, attractive meals to guests in the restaurant, bar, and banquet rooms; and for to-go orders
• Sets up stations with the mise en place required to quickly and efficiently produce ordered items during meal service
• Maintains knowledge of menus, standard recipes, and preparation methods
• Prepares all orders on a timely basis
• Practices health and sanitation daily to ensure total guest satisfaction
• Supervises Steward, food preparation Cooks, Food Runners, and culinary operations in the absence of the Kitchen Manager
• Adheres to all applicable Shuckers standard operating procedures

Other Functions:

In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Maintains a Certified Food Handler designation
• Operates and cleans equipment properly
• Promptly reports all maintenance issues
• Properly receives and stores food and other deliveries
• Consults with kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department
• Takes every opportunity to amaze the guests
• Ensures all guests are being treated in an efficient and courteous manner and that all Shuckers standards are being applied
• Prevents waste, spoilage, and shrinkage
• Ensures proper receiving and storage procedures
• Participates in counting and recording physical inventory

Safety

• Is knowledgeable of policies regarding emergency procedures and security concerns
• Practices proper lifting procedures and safe handling of equipment
• Practices all safety and health procedures to ensure proper food handling at all times

Minimum Qualifications

• Must be 18 years old possessing a High School education or equivalent
• 2+ years previous restaurant kitchen experience
• Food Handler Certification required or as mandated by state law

Specific Job Knowledge, Skills, and Abilities

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak and understand the primary language(s) used in the workplace
• Requires good communication skills
• Possesses the basic computational ability
• Possesses basic knowledge of banquet set-up
• Possesses basic knife skills
• Possesses cooking knowledge and skillset

Physical Demands

• Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possibly for one hour or more
• Must be able to stand and exert well-paced mobility for up to 6 hours in length
• Must have the ability to bend, squat, and frequently lift 60 lbs on a regular and continuing basis, including but not limited to, pots and pans and trays of food or food items
• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally
• Must have the ability to bend, stoop, squat, and stretch to fulfill cleaning tasks
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity
• Talking and hearing occur continuously in the process of communicating with guests, supervisors, and co-workers
• The worker is subject to noise, there is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception
• Requires manual dexterity to use and operate all necessary equipment