Cook - Amici at The Falls of Oconee

JOB DESCRIPTION

[Though this job description defines the primary duties of the position so named, being a small Company, there will be times when team members will be enlisted to address a special need to get the job done.]

Title: Prep Cook

Reports to: Direct –Kitchen Manager

Secondary – General Manager

Overall Responsibilities:

The entry position for the kitchen is the Prep Cook, an integral part of the kitchen staff. The Prep Cook has different responsibilities than other kitchen staff members. Prep Cooks do most of the preparation for the dishes that are being served, the work that they perform is crucial to the overall success of Amici. For this reason, a Prep Cook will learn how to work well as a team, will take responsibility for their actions, will follow Amici standards by using the correct recipes, follow the proper procedures, and will consistently pay attention to details.

Specific Duties:

Ø LISTENING: Prep Cooks must be able to hear and understand specific instructions from their managers and other kitchen staff

Ø READING RECIPES: Prep Cooks must be able to read and understand how to make a recipe.

Ø HAND-EYE COORDNATION: Prep Cooks require knowledge of kitchen equipment such as but not limited to the use of a slicer, knives, blenders, and measuring cups.

Ø STAMINA: Everyone in the kitchen works long hours around hot stoves and grills. Being able to do so is necessary.

Ø TEAMWORK: Prep Cooks are part of the Amici team, in a stressful and fast-paced environment being a team player and level headed will help immensely.

JOB GUIDELINES AND RESPONSIBILITIES

Ø Complete opening and closing checklists

Ø Refer to daily prep list at the start of each shift for assigned duties

Ø Prepare a variety of but not limited to meats, seafood, poultry, vegetables, sauces, and other food items for cooking in ovens, fryers, grills, stoves, and a variety of other kitchen equipment.

Ø Use Amici Standard Recipes for preparation and portioning of all products. Portion food products prior to cooking according to standard portion sizes and recipe specifications.

Ø Understand and comply consistently with Amici standard portion sizes, cooking methods, quality standards kitchen rules, policies, and procedures.

Ø Promptly report equipment and food quality problems or product shortage to Kitchen Manager or Manager on Duty.

Ø Maintain a clean and sanitary work station area including but not limited to tables, shelves, walls, grills, fryers, pasta cookers, sauté burners, ovens, flat top range, cutting boards, refrigeration equipment, etc.

Ø Keep track of ingredient quantities and ensure there is always enough for the day/week.

Ø Store ingredients in dedicated containers, making sure that they are properly labeled

Ø Carefully supervises the food temperature and the temperature from cooling foods, to ensure that the ingredients are kept at the appropriate temperature.

Ø Make soups and sauces to be used on the lines

Ø Perform other kitchen duties as assigned.

Ø Must arrive to work on time.

Ø Have a positive attitude.

The statements contained in this job description reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to maximize peak work periods or to balance the work load, and to gain additional experience to further the individual's professional development.

Tools and Technology

Ø Cappuccino or espresso machines

Ø Carbonated beverage dispenser

Ø Commercial use:

Ø blenders, choppers, cubers, dicers, grinders, processors, and/or slicers

Ø broilers, deep fryers, griddles, grills, microwave ovens, ovens, pizza ovens, ranges, rotisseries, steamers, and/or toasters

Ø coffee grinders

Ø coffee or iced tea makers

Ø cotton candy machines or accessories

Ø cutlery

Ø dishwashers

Ø dough machines

Ø food warmers

Ø measuring cups

Ø mixers

Ø popcorn machines

Ø scales

Ø woks

Ø Ice dispensers

Ø Ice shaver machines or accessories

Ø Milkshake machines

Ø Non-carbonated beverage dispenser

Ø Personal computers

Ø Point of sale terminal

Ø Roasting machinery

Ø Slush machines

Ø Soft serve machines

Minimum Qualifications

Ø One or more years of experience in kitchen preparation and cooking

Ø At least 6 months experience in a similar capacity

Ø Able to communicate effectively with managers and kitchen personnel

Ø Able to reach, bend, stoop and frequently lift up to 40 pounds

Able to work in a standing position for long periods of time (up to 5 hours)

JOB DESCRIPTION

[Though this job description defines the primary duties of the position so named, being a small Company, there will be times when team members will be enlisted to address a special need to get the job done.]

Title: Line Cook

Reports to: Direct –Kitchen Manager

Secondary – General Manager

Overall Responsibilities:

Your role as a Line Chef at Amici is extremely important to our success. You will be trained extensively on how to perform your job. Your speed and efficiency are imperative to the smooth operation of the kitchen and the satisfaction of our guest, both are essential to keep our customers coming back.

Specific Duties:

Ø Communication is crucial in a kitchen. You will need to read orders, understand instructions from the kitchen manager, and talk to your fellow cooks to make sure food is received hot and delicious.

Ø Customers may have a special request or complaint. If you are working in an Amici where you are visible, you may be required to interact with customers. Service with a smile is necessary.

Ø Cooking requires great knife skills, proximity to fire and many dangerous elements. A steady hand will help you greatly.

Ø Knowing when food has gone bad, understanding proper seasoning and what tastes good will help you.

Ø Kitchen hours can be long and hot. You will need to be able to stand on your feet for long periods and lift heavy objects from storage.

Ø Very often, cooks are part of a large team, reporting to a kitchen manager. The teams' objective is to create a great dining experience for customers.

JOB GUIDELINES AND RESPONSIBILITIES

Ø Know how to work all the stations in the kitchen to perfection.

Ø Know how to train all kitchen staff.

Ø Know how to create a prep list

Ø Preparing a variety of meats, seafood, poultry, pizzas, salads and other food items for cooking in ovens, grills, fryers, and a variety of other kitchen equipment.

Ø Assumes 100% responsibility for quality of products served.

Ø Knows and complies consistently with Amici's standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.

Ø Stocks and maintains sufficient levels of food products at line stations to assure a smooth shift.

Ø Portions food products prior to cooking according to Amici's standard portion sizes and recipe specifications.

Ø Maintain a clean and sanitary work station area including but not limited to tables, shelves, grills, ovens, fryers, pots, pans, sauté burners, flat top, refrigeration equipment, etc.

Ø Prepares items for grilling, frying, sautéing, baking or other cooking methods by portioning, battering, topping, seasonings and/or marinating.

Ø Follows proper plate presentation and garnish set up for all dishes.

Ø Handles, stores, and rotates all products properly.

Ø Must arrive to work on time.

Ø Have a positive attitude.

Tool & Technology

Ø Commercial use:

Ø blenders, grinders, slicers

Ø broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ranges, rotisseries, steamers

Ø cutlery (boning knives, chefs' knives, paring knives)

Ø ovens (conveyor ovens, rotating rack ovens, salamander ovens, pizza ovens, smokers or smoke ovens)

Ø Cutting machinery

Ø Domestic knives (cimeter knives, filet knives, utility knives)

Ø Food safety labeling systems

Ø Personal computers

Ø Point of sale terminal

Ø Slicing machinery

Ø Menu planning software

Ø Inventory management software

Ø Recipe cost control software

Ø Point-of-sale software (Aloha Point-of-Sale; NCR Advanced Checkout Solution;

Minimum Qualifications

Ø Two or more years of experience in kitchen preparation and cooking

Ø At least 6 months experience in a similar capacity

Ø Able to communicate effectively with managers and kitchen personnel

Ø Able to reach, bend, stoop and frequently lift up to 40 pounds

Able to work in a standing position for long periods of time (up to 9 hours)

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