Cook III - Colcord

Coury Hospitality; Oklahoma City (OK); On-site; USD 32,000 - 42,000; Full time

Job summary

Coury Hospitality in Oklahoma City is seeking a dedicated kitchen team member to prepare a variety of foods using multiple cooking methods and to assist in all stages of food preparation. The role requires maintaining high quality, following recipes, and ensuring proper portioning and storage, while adhering to safety and sanitation standards.

The position involves night/weekend shifts as needed, working in a fast-paced environment, and collaborating with fellow staff to maintain guest

Qualifications

• Ability to follow recipes and calculate amounts within recipes.
• Ability to adapt to change, new situations, staffing changes and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality across varying business levels.
• Ability to make decisions to ensure quality guest service.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

Responsibilities

• Prepares a variety of foods using steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
• Pulls required items in sufficient quantities for prep according to forecasts; portions, chops, and stores ingredients; washes and prepares fruits/vegetables.
• Operates ovens, stoves, grills, microwaves, and fryers; sets up and breaks down workstation; tests and maintains food quality and temperature.
• Maintains sanitation, cleans and sanitizes kitchen areas, checks equipment temperatures, and ensures storage procedures are followed.
• Reports maintenance issues to supervisor; adheres to safety and sanitation policies; supports corporate environmental policies.

Job description

PRIMARY JOB DUTIES:

• Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
• Pulls required items in sufficient quantities to prep according to menu forecasts. Prepare ingredients for cooking, including portioning, chopping, and storing food. Wash and peel fresh fruits and vegetables. Weigh, measure, and mix ingredients. Prepare cold foods. Operate ovens, stoves, grills, microwaves, and fryers.
• Sets up, clears and breaks down workstation.
• Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, presentation standards, and food preparation checklist. Test foods to determine if they have been cooked sufficiently. Monitor food quality while preparing food. Has food items portioned and served at appropriate time onto proper receptacles.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the temperature of appliances and food.
• Cleans working and storage areas, tools, equipment and floors as needed. Keeps areas neat, clean, and sanitized.
• Reports any maintenance problems or other problem areas to Supervisor as they occur.
• Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
• Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions. Corporate policies and procedures are posted on bulletin boards or handouts.
• Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
• Controls waste and maintain food cost.
• Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
• Continually and properly trains and re-train all areas of food preparation, safety, and sanitation.
• Maintains and develops teamwork and open lines of communication with employees and supervisors.
• Works safely and efficiently with all kitchen equipment.

Additional tasks and responsibilities may be assigned at the discretion of the manager. Furthermore, tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.

KNOWLEDGE, SKILLS AND ABILITIES:

• Ability to follow recipes and calculate amounts within recipes.
• Ability to adapt to change, new situations, changes in staffing and procedures.
• Ability to follow verbal and written instructions.
• Ability to maintain food quality no matter what the business and staffing level.
• Ability to make decisions as needed to ensure quality guest service.
• Ability to maintain effective working relationships with fellow employees.
• May be required to work nights, weekends, and/or overtime.

PHYSICAL DEMANDS:

• Very frequent repetitive motions and extreme conditions (hot or cold). Needs to be tolerable to extreme temperature changes from moist steam heated environment to cold refrigerator/freezer environment.
• Ability to stand /walk for long periods of time (6 hours or greater).
• Ability to stoop, squat, and/or kneel frequently.
• Ability to push/pull, lift, and carry from 0 to greater than 50 pounds occasionally including carts, pans, and trays of food.
• Ability to reach, twist trunk and neck frequently.