JOB DESCRIPTION

FLOATER COOK

Reports To: Chef

Job Type: Full Time

Hours Per Week: +40 hours

GENERAL DESCRIPTION

Reporting to the Chef, a Floater Cook plays an integral role in ensuring our clients are delivered an exceptional culinary experience to begin their day. The Floater Cook will lead and prepare food items for customers using predetermined methods in a timely and consistent manner, set up a station with a predetermined mise in place required to service all mealtime functions, practice sanitation and safety daily to ensure that customer satisfaction is met.

RESPONSIBILITIES AND DUTIES

• To assist with preparing, presenting, and serving all meals.
• Must be able to demonstrate the use of industrial knives in a safe and sanitary manner.
• Prepare utensils for dinner service and set up steam line as per the menu plan.
• Can lead and serve the food service line.
• Prepare all breakfast menu items in a timely manner.
• To clean, cut, and prepare raw meat, fish, and poultry as assigned.
• To clean and sanitize designated areas that comply with statutory and company hygiene requirements, including floors, counters, shelves, fixtures, fittings, walls, etc.
• To clean all equipment while complying with statutory and company hygiene requirements and safety practices.
• Maintain a clean, organized, and safe workstation always.
• Receives grocery orders and ensures proper storage rotation of all items. FIFO (first, first out) is to be followed.
• Ensure measures are practiced, minimizing food waste and spoilage.
• To ensure all items in fridges are dated and always labeled.
• Ability to maintain a clean and safe workstation.
• Ability to assist with unloading groceries on order day.
• Use PPE at all times, e.g., Nitrile gloves and cutting gloves.
• To always provide courteous customer service and guest service.
• Any other duty assigned duty by the Director of Food & Beverage, Executive Chef and Sous Chef

SUPPORTIVE 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 requirements of the lodge:

• Consult with the Executive Chef daily and with other departments directly related to the food and beverage department.
• Participate in long-range planning.
• Participate, support, and make recommendations for ongoing lodge programs with continuous improvement in networking.

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, read, write, and understand the primary language used in the workplace.
• Must be able to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• Must possess basic computational ability.
• Ability to read recipes and menus and follow their instructions.
• Ability to create appropriate food service displays demonstrating customer service as a primary function during meal hours.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°ree;F or -20°ree;C) and kitchens (122°ree;F or +50°ree;C), possibly for one hour or more.
• The employee must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift, but the length of time spent on tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, display mirrors, or other display items, including grasping, lifting, and carrying from shelves and transporting up to 50 pounds to every area of the kitchen.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery, including slicers, buffalo choppers, grinders, mixers, and all other kitchen-related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.
• The Floater Cook position is subject to sufficient noise, which may cause subordinates to shout to be heard above the ambient noise level.
• The employee must be able to exert a well-paced effort in a limited space and reach other departments of the hotel on a timely basis.
• Must be able to lift up to 50 lbs. regularly and continuously.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.
• It requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing ability, and visual acuity.
• Talking and hearing occur continuously when communicating with guests, supervisors, and subordinates. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception.
• Manual dexterity is required to use and operate all necessary equipment. Finger dexterity is also required to operate kitchen equipment.

QUALIFICATION STANDARDS

Experience

A minimum of two years of cooking experience is required. Previous hospitality experience preferred

Some culinary training is required, but it is not an asset.

Licenses or Certificates

Basic Food Safe Certificate

Ability to obtain and/or maintain any government required licenses, certificates, or permits.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance per CHH standards.

This job description is not an exclusive or exhaustive list of all job functions; an employee in this position may be asked to perform tasks outside of classification by a supervisor or manager from time to time.

COMPENSATION AND BENEFITS (AFTER 90 DAYS)

• Dental Insurance
• Health insurance
• Paid time off
• Vision insurance
• After 1 year of dedicated service, the employer will provide comprehensive coverage for allied medical expenses at no cost to the employee.