JOURNEYMAN COOK

DEPARTMENT: Food and Beverage

REPORTS TO: Executive Chef

CLASSIFICATION: CORE

SUMMARY

This position will work closely with the Sous Chefs and other cooks in the dining room and banquet kitchens to prepare a variety of meals for our restaurant and conference guests.

PRIMARY RESPONSIBILITIES

• Cook for various stations for The Pottery dining room restaurant and Conferences/Banquets
• Assist with breakfast, lunch, or dinner service as required
• Ensure that the food service is running smoothly and safely
• Maintain proper storage of all food items that pertain to your station
• Assist in maintaining proper par levels of food products
• Show a keen interest and creation in the development of menu items
• Prepare set up the line for service and solve problems on the line, quickly, when needed
• Maintain cleaning of the line and all storage areas

QUALIFICATIONS

• Completion of first-year schooling in a culinary apprentice or management program
• Minimum of 3 years of cooking experience
• Must be able to work flexible hours –weekends, holidays
• Must possess experience for high volume cooking with an emphasis on quality production and service level
• Ability to work in a cohesive team environment with an emphasis on learning