Cook

Primary Purpose of Position Line Cook is a person who is in charge of preparing the food items in the pantry, fry and/or stations or other areas in the kitchen.
He/she is also responsible for cleaning and maintaining the station in practicing good safety, sanitation, and organizational skills.
Sous Chef's are also encouraged to apply.
Essential Duties and Responsibilities Adheres to The Ranch at Rock Creek policies and procedures.
Acts as a role model within and outside The Ranch.
Performs duties as workload necessitates.
Maintains a positive and respectful attitude.
Communicates regularly and effectively with Executive Chef, Executive Sous Chef/Sous Chef about departmental issues.
Demonstrates flexible and efficient time management and ability to prioritize workload.
Consistently reports to work as required by daily and seasonal needs.
Meets departmental productivity standards.
Performs work in a safe and high quality manner.
Attendance and dependability: Can be depended on to report to work consistently as dictated by guidance, supervision, and leadership needs.
Also is conscientious about timeframe of assignments.
Communication and contact: Communicates effectively both verbally and in writing with superiors, colleagues and individuals inside and outside the company.
Relationships with others: Works effectively and relates well with others including superiors, colleagues and individuals inside and outside the company.
The employee exhibits a professional manner in dealing with others and works to maintain constructive working relationships.
Collaborates with fellow team members on seasonal availability of ingredients.
When required, checks the quantity and quality of received products.
Estimates amounts of required supplies to properly fill out prep sheets.
Informs chefs or purchaser know when product needed for production is insufficient to properly perform duties.
When required, meets with chefs and FOH management to discuss special occasions such as parties and banquets.
Is aware of rotation timing of all F & B inventory at all times.
Maintains and enforces proper rotation of product with fellow team members at all times.
Collaborates with other personnel to plan and develop recipes, taking into account such factors as seasonal availability of ingredients and the likely number of members and guests.
Checks the quality of raw and cooked food products to ensure that standards are met.
Checks the quantity and quality of received products.
Follows sanitation practices, standards and regulations.
Education/Experience High School graduate or equivalent.
Some level of culinary education Customer service awareness; experience in front of guests, action stations, or conversing tableside.
Ability to basically communicate in Spanish.
Valid driver’s license.
Special Skills/Equipment Knowledge of principles and processes for providing customer and personal services.
This includes member needs assessment, meeting quality standards for services and evaluation of member satisfaction.
Knowledge of raw materials, food production processes, quality control, costs and other techniques for maximizing the effective production and services of prepared food.
Knowledge of relevant equipment as it pertains to procedures and operation of safe use.
Basic knowledge of the chemical composition, structure and properties of substances and the chemical processes and transformations that they undergo.
This primarily pertains to materials used for cleaning and sanitation.
Coordination – ability to adjust actions in relation to others’ actions.
Communication – ability to speak easily with others to convey information effectively and to read and understand information and ideas presented in writing.