Job Purpose:

The cook is responsible for high quality food production; using cooking techniques, cooking creativity, adaptability in cuisine, preparation methods personally used as well as those used while working with the kitchen staff. The Cook prepares basic food preparation and varied menu items and cooking methods needed in filling catering orders based on established menus and recipes or customer requests. The Cook will be an on-site team player, collaborator, communicator and production support for all production members and cooks as well as being called on at times to shop and produce specialty items not in O’Neill’s spec books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the Executive Chef, GM and kitchen supervisors. The cook is responsible for high quality food production; using cooking techniques while following company procedures related to culinary quality, customer satisfaction, safety, and optimal cost.

The Cook prepares all foods to specification to include all hot foods, composed foods, designed salads, sandwiches, canapés, desserts, sauces and all cold food preparations and presentations according to designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard O’Neill’s food displays, practices culinary artistry as well as the safe use of fresh ingredients, quality and finesse in culinary design and presentation. The Cook works in partnership with all, culinary staff to inspire, influence and provide production solutions in situations arising that require action and critical thinking in providing clients with the highest of quality and craftsmanship in all culinary preparation to include hot food, displays and professionally composed dishes and displays. The Cook works is based on following company procedures related to food quality, safety, customer satisfaction, and accuracy in cost – The Cook ultimately reports to the culinary supervisor team.

Responsibilities and Associated Duties:

• The cook is a culinary professional in O’Neill’s kitchen and is responsible to conduct himself or herself in the utmost professional manner whether working in our kitchen, on-site at a client location and to support all work required to include sanitation, driving and working with external customers and administrative support peers.
• The Cook is responsible to work with the Culinary team to prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, and overall compliance with specifications associated with all O’Neill’s client orders. The Cook is responsible to verify that food quality and specifications match the kitchen issued specifications.
• The Cook will participate in the process of training and directing new and existing O’Neill’s team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance.
• The Cook is expected to provide feedback and suggestions to the culinary supervisor team to continue to monitor, maintain and improve quality as a secondary responsibility in this role.
• The Cook will assist in all food production and prep, and assist with the daily operations of the kitchen and ensure that all food preparations and presentations meet O’Neill’s specifications and quality standards.
• Must maintains a safe, orderly and sanitized kitchen by setting quat-sanitizer stations, assists in monitoring and journaling temp-logs and using gloves, food safety tools and best practices when cooking in the kitchen.
• Must use preventative maintenance with all kitchen equipment while directing the other team members to do the same.
• The Cook will assist in ordering, inventory - and any other duties as assigned by the Kitchen Manager or Executive Chef.

Company Vision - Mission & Purpose:

• Work Hard, Be Humble
• Prioritize Integrity & Accountability
• Live Every Day in a Guest Service Centric Spirit
• Provide Clear & Inspiring Communication
• Commitment to World Class Teamwork & Performance

Knowledge, Experience and Skill Requirements:

• Culinary experience in restaurants, hotels or catering - or its equivalent required, with experience in new culinary trends preferred.
• Current ServSafe Food Handling Certificate required at hire or within 7-days of hire
• Demonstrated ability to take orders and follow through as well as direct and work well with others in a team-driven, fastpaced environment is essential.
• Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
• Prior catering and hospitality/food culinary, cooking experience preferred.

Operational Demands:

• The demands described here are representative of those that must be met by an employee to successfully perform the essential function of this job.
• Flexible work schedule required, including weekends and holidays.
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to lift and/or move up to 40 pounds.

Disclaimer:

This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.