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Summary:

This position is a hourly position, working up to a supervisor position [and/or Cook I] in charge of the line shift production of a particular food production station [s] learning to execute all daily operational duties and about supervising the culinary staff utilizing the WLW SOP’s and standards.


Responsibilities


• Utilize all F&B WLW SOP’s local health department regulations, and federal guidelines
• Inspect all foods received for freshness and proper specifications
• Store all raw foods and prepared items using all mandated procedures
• Follow all use records and procedures for food prep in accordance with HACCP
• Maintain all costs especially Food Cost [high protein work sheets] and Labor Cost, schedule control and OT elimination
• Help supervise the stewarding department and mentor them for potential lateral or cook positions
• Check freshness of foods and ingredients, ensure all recipes and portion use records are followed
• Be aware of all guest corporate feedback scores and conspire for positive influence on rankings
• Foster a climate of cooperation and respect between coworkers
• Mentor all associates for career development and advancement


Other Information



COMPETENCIES

• Creativity
• Energy
• Excellence
• Oral Communication

SKILLS

• Basic Computer Skills featuring Excel, WORD, Outlook, TM1,Etc
• All Cooking and preparation equipment knowledge
• Knife skills
• Basic cooking skills, IE: Sautéing, Broiling, Frying, Roasting, Butchery, Garde Manger, Pantry, Breakfast Cookery, etc.

EDUCATION/EXPERIENCE

• Culinary Education or apprenticeship preferred but not mandatoryWORKING CONDITIONS
• 75% Physical and 25% Cerebral

Location Code: 1196