Travelle Restaurant Cook

PRIMARY OBJECTIVE OF POSITION:

Preparation and execution of all food items for Travelle Restaurant with standardized recipes and event orders or guest checks in the outlet.

RESPONSIBILITIES AND JOB DUTIES:

•  Responsible to supply assigned workstation with all needed products and culinary equipment for prompt production.
•  Prepares all the prep work for menu items using standardized recipes as their guide for the outlet, including stocks, sauces, and proteins.
•  Sets up, prepares and plates up items for service per prep lists and event orders and all other duties assigned.
•  Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers and labels to protect against waste and spoilage.
• Maintains area in a clean and sanitized condition at all times.

PHYSICAL DEMANDS:

While performing the duties of this Job, the employee is regularly required to walk, use hands to finger, handle, feel; reach with hands and arms; climb or balance; stoop, kneel, crouch or crawl and talk and hear.  The employee is occasionally required to stand and taste and smell. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and the ability to adjust focus. Employee must be able to use a chef knife.

SPECIAL SKILLS REQUIRED:

• Strives to continuously build knowledge and skills. Share expertise with others.
• Responds promptly to internal and external customer needs; Responds to requests for service and assistance and meets commitments.
• Speaks clearly and persuasively, listens and receives clarification. 
• Writes clearly and informatively; Able to read and interpret written information.
• Balances team and individual responsibilities. 
• Seeks ways to improve and promote quality.
• Demonstrates accuracy and thoroughness.
• Meets productivity standards and completes work in a timely manner. Strives to increase productivity. 
• Observes safety and security procedures. Determines appropriate action beyond guidelines. Reports potentially unsafe conditions; Uses equipment and materials properly.

EDUCATION/EXPERIENCE REQUIRED:

Prior Line or Banquet experience of one year in a high-volume atmosphere and two years verifiable cook experience. Must be familiar with classical knife cuts and be able to name all of the Mother Sauces and have the knowledge on how to prepare two of the Mother Sauces.  Some college is preferred.

LICENSES OR CERTIFICATES:

Sanitation certification required.  Ability to obtain any government required license or certificate.