Cook III
Posted on Oct 5, 2024 by Kahler Hotels LLC
Rochester, MN
Hospitality
Immediate Start
Annual Salary
Full-Time
Overview:
THe Kahler Inn & Suites is seeking dynamic talent in the culinary department part time as a Cook III. We offer competitive pay and benefits!
Responsibilities:
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment and to prepare food items according to their outlets menu and recipe standards and customer request. To assure preparation and service is of the highest possible quality in a timely manner.
Qualifications:
Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef.
Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually.
Tests cooked foods by tasting and smelling them.
Drives the Customer Relations Management system by ensuring that all such orders are handled correctly.
Complies with occupational, health and safety standards. Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers.
Attends regularly scheduled staff meetings.
Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef.
Perform all other job related duties as requested.
DESIRED COMPETENCIES, WORK SKILLS, AND KNOWDLEGE REQUIRED
To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required.
Ability to multi-task.
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
EDUCATION AND EXPERIENCE REQUIRED:
High School diploma preferred
Minimum one year food service or related work
PHYSICAL DEMANDS:
Physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.
Physical Demands:
Description:
Frequency:
Comments:
Lifting
Frequently
Up tp 70 lbs.
Bending
Frequently
0
Twisting
Frequently
0
Push/Pull
Frequently
0
Sitting
Occasionally
0
Standing
Frequently
0
Walking
Frequently
0
Other
0
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Kitchen Environment
Moderate-loud noise is expected
Variety of smells is expected
Variety of temperatures is expected
THe Kahler Inn & Suites is seeking dynamic talent in the culinary department part time as a Cook III. We offer competitive pay and benefits!
Responsibilities:
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment and to prepare food items according to their outlets menu and recipe standards and customer request. To assure preparation and service is of the highest possible quality in a timely manner.
Qualifications:
Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef.
Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually.
Tests cooked foods by tasting and smelling them.
Drives the Customer Relations Management system by ensuring that all such orders are handled correctly.
Complies with occupational, health and safety standards. Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers.
Attends regularly scheduled staff meetings.
Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef.
Perform all other job related duties as requested.
DESIRED COMPETENCIES, WORK SKILLS, AND KNOWDLEGE REQUIRED
To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required.
Ability to multi-task.
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
EDUCATION AND EXPERIENCE REQUIRED:
High School diploma preferred
Minimum one year food service or related work
PHYSICAL DEMANDS:
Physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.
Physical Demands:
Description:
Frequency:
Comments:
Lifting
Frequently
Up tp 70 lbs.
Bending
Frequently
0
Twisting
Frequently
0
Push/Pull
Frequently
0
Sitting
Occasionally
0
Standing
Frequently
0
Walking
Frequently
0
Other
0
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Kitchen Environment
Moderate-loud noise is expected
Variety of smells is expected
Variety of temperatures is expected
Reference: 203354643
https://jobs.careeraddict.com/post/95834022
Cook III
Posted on Oct 5, 2024 by Kahler Hotels LLC
Rochester, MN
Hospitality
Immediate Start
Annual Salary
Full-Time
Overview:
THe Kahler Inn & Suites is seeking dynamic talent in the culinary department part time as a Cook III. We offer competitive pay and benefits!
Responsibilities:
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment and to prepare food items according to their outlets menu and recipe standards and customer request. To assure preparation and service is of the highest possible quality in a timely manner.
Qualifications:
Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef.
Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually.
Tests cooked foods by tasting and smelling them.
Drives the Customer Relations Management system by ensuring that all such orders are handled correctly.
Complies with occupational, health and safety standards. Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers.
Attends regularly scheduled staff meetings.
Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef.
Perform all other job related duties as requested.
DESIRED COMPETENCIES, WORK SKILLS, AND KNOWDLEGE REQUIRED
To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required.
Ability to multi-task.
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
EDUCATION AND EXPERIENCE REQUIRED:
High School diploma preferred
Minimum one year food service or related work
PHYSICAL DEMANDS:
Physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.
Physical Demands:
Description:
Frequency:
Comments:
Lifting
Frequently
Up tp 70 lbs.
Bending
Frequently
0
Twisting
Frequently
0
Push/Pull
Frequently
0
Sitting
Occasionally
0
Standing
Frequently
0
Walking
Frequently
0
Other
0
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Kitchen Environment
Moderate-loud noise is expected
Variety of smells is expected
Variety of temperatures is expected
THe Kahler Inn & Suites is seeking dynamic talent in the culinary department part time as a Cook III. We offer competitive pay and benefits!
Responsibilities:
Prepare food items in accordance with production requirements and quality standards while maintaining a safe, sanitary work environment and to prepare food items according to their outlets menu and recipe standards and customer request. To assure preparation and service is of the highest possible quality in a timely manner.
Qualifications:
Follows the methods of food preparation and cooking, sizes of portions, mixing of sauces and garnishing of foods to ensure food is prepared in prescribed manner as prescribed by the Chef, Executive Sous Chef and/or Sous Chef.
Sets up workstation based on pars established by Chef, Executive Sous Chef and/or Sous Chef and by following station set-up sheets. Operates a specific station with others or individually.
Tests cooked foods by tasting and smelling them.
Drives the Customer Relations Management system by ensuring that all such orders are handled correctly.
Complies with occupational, health and safety standards. Ensures foods are stored and kept at proper holding temperatures, through the use of thermometers.
Attends regularly scheduled staff meetings.
Completes all closing requirements as directed by Chef, Executive Sous Chef and/or Sous Chef.
Perform all other job related duties as requested.
DESIRED COMPETENCIES, WORK SKILLS, AND KNOWDLEGE REQUIRED
To perform the job successfully, an individual should demonstrate the following competencies. Other competencies not listed may be required for specific positions. The requirements listed below are representative of the knowledge, skills, and/or abilities required.
Ability to multi-task.
Ability to operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill
EDUCATION AND EXPERIENCE REQUIRED:
High School diploma preferred
Minimum one year food service or related work
PHYSICAL DEMANDS:
Physical demands described here are representative of those that must be met by an employee to successfully perform essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
During the course of performing the physical demands of this position, associates are expected to observe and adhere to safety and security procedures, promoting a safe work environment.
Physical Demands:
Description:
Frequency:
Comments:
Lifting
Frequently
Up tp 70 lbs.
Bending
Frequently
0
Twisting
Frequently
0
Push/Pull
Frequently
0
Sitting
Occasionally
0
Standing
Frequently
0
Walking
Frequently
0
Other
0
WORK ENVIRONMENT
The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Kitchen Environment
Moderate-loud noise is expected
Variety of smells is expected
Variety of temperatures is expected
Reference: 203354643
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