The Berkeley Hotel

The Berkeley Hotel JOB DESCRIPTION

JOB TITLE: Experienced Line Cook

REPORTS TO: Chef de Cuisine ======

JOB OVERVIEW: Plan, prep, set up, and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment.

QUALIFICATIONS:

Essential: 1. 3 years experience as a cook at an upscale casual or fine dining style Hotel or Restaurant 2. Follow and give verbal directions 3. Must have a good understanding of the English Language 4. Compute basic arithmetic 5. Comprehend and follow recipes 6. Scale recipes to produce a greater or lesser yield 7. Be familiar with, and execute consistently common Classical Cuts, and standard cooking techniques including but not limited to:  Chop  Mince  Dice  Julienne  Saute  Sear  Roast  Poach  Shallow Fry  Deep Fry  Grill  Bake 8. Be familiar with and have a working knowledge of common products used, including proper cleaning and handling of such products 9. Have previously completed a ServSafe or VA Food Handling course and maintain a good working knowledge of sanitation requirements and techniques

Desirable: 1. High school graduate or equivalent vocational training. 2. Certification of Culinary training or apprenticeship 3. Produce creative and artistic food work Page 2

PHYSICAL DEMANDS: 1. Exert physical effort in lifting/trasnsporting at least 50 pounds 2. Push/pull carts and other equipment up to 250 pounds 3. Endure various physical movements throughout the work areas 4. Reach 8 feet 5. Must be able to stand and exert well paced mobility for up to 8 hours in length 6. Satisfactorily communicate with guests management and coworkers to their understanding 7. Work environment – Main Kitchen, Sub Kitchen, Stewarding areas. Job involves working under variable temperature conditions and noise levels, in both outdoor and indoor settings, and around fumes and/or odor hazards, dust and/or mite hazards, and chemicals

ESSENTIAL JOB FUNCTIONS: 1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards 2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended. 3. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day 4. Maintain positive guest relations at all times 5. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately 6. Resolve guest complaints, ensuring guest satisfaction 7. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. 8. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements 9. Meet with Kitchen Supervisor/Head Chef to review assignments, anticipated business levels, changes, and other information pertinent to the job performance 10. Opening shift – Turn on specified equipment, fill steam table and unlock secured areas; secure keys 11. Complete opening duties: ◦ Set up work station with required mise en place, tools, equipment, and supplies ◦ Inspect the cleanliness and working condition of all tools, equipment, and supplies ◦ Check production schedule and pars ◦ Establish priority items for the day ◦ Inform the Kitchen Supervisor of any supplies that need to be requisitioned ◦ Transport supplies from the storeroom and stock in designated areas 12. Start prep work on items needed for the particular menu of the day 13. Organize all of the various prep items needed from different areas to enusre that all items are in place and ready for service 14. Continue prep work after the meal period for the next meal service, as much as allowed considering time for clean up 15. Check POS printer at the work station; ensure that it is in working order and there is enough paper available for the shift 16. Prepare all menu items following recipes, portion size, and menu specifications 17. Inform the Kitchen Supervisor of any shortages before the item runs out 18. Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period 19. Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests 20. Inform Kitchen Supervisor of any excess items that can be used in daily specials or Page 3

elsewhere 21. Compile and place appropriate and complete produce orders according to specifications and need 22. Maintain proper storage procedures as specified by Health Department and Hotel requirements 23. Minimize waste and maintain controls to attain forecasted food cost 24. Disinfect and sanitize cutting boards and worktables 25. Transport dirty dishes to the dish washing area 26. Direct and assist stewards in order to make clean up a more efficient process 27. Breakdown work station and complete closing duties  Return all food items to the proper storage areas  Rotate all returned product  Wrap, cover, label, and date all items being put away  Straighten up and organize all storage areas  Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves  Return all unsused and clean utensils/equipment to the specified locations  Ice down hot items from the steam table so they cool quickly  Turn off all equipment not needed for the next shift  Restock items that were depeleted during the shift  Lock down dry stock and coolers 28. Review status of work and follow up actions required with Kitchen Supervisor before leaving 29. Document mainenance needs on work areas and submit to manager

SECONDARY JOB FUNCTIONS:

1. Assist with inventories as scheduled 2. Assist in preparing and plating Banquet meals 3. Follow maintenance program and cleaning schedul 4. Perform duties in other areas of the Kitchen as assigned 5. Work at off premise functions 6. Research new menu items 7. Attend designated meetings

STANDARD SPECIFICATIONS: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job- related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Employee Signature: ______Print Name:______

Date: _____/_____/_____