Cook IV

Details stated in the listing

Employment terms

Seasonal · Full-time

Job description

Perform all methods of cookery, portion control and garnish for all dishes in accordance with the standards set by the executive chef; maintain high standards of quality food production to ensure guest satisfaction; inspect and clean food preparation areas, such as equipment and work service or serving areas to ensure safe and sanitary food-handling practices; prepare, cook and season food according to recipes; bake, roast, broil and steam meats, fish, vegetables, breads, desserts and other foods; ensure food is stored and cooked at the correct temperature by regulating temperature of ovens, broilers, grills and roasters; and, ensure freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock.

Key responsibilities

Extracted from employer listing

• Perform all methods of cookery, portion control and garnish for all dishes
• maintain high standards of quality food production
• inspect and clean food preparation areas
• prepare, cook and season food according to recipes
• bake, roast, broil and steam meats, fish, vegetables, breads, desserts and other foods
• ensure food is stored and cooked at the correct temperature
• ensure freshness of food and ingredients

Requirements

Employer-listed

• Must be able to lift, pull or push between 30 - 50 pounds of equipment or trash. Must be available to work all shifts, including weekends, evenings, overnights and holidays. All employees of the Hotel in this position are required to become members of the Labor Union (ILWU Local 142).

Skills

Extracted from employer listing

• lift, pull or push between 30 - 50 pounds of equipment or trash

Work hours and schedule

Employer-listed

• 40 hours per week

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