Job Summary: As Cook, under the supervision of the Executive Chef, the employee is responsible for assisting in: • the quality preparation, presentation and serving of all food, aligned with the Pearlstone Food Ethic, ensuring timeliness and appropriate quantities, and • the maintenance of a clean, sanitary, organized, safe and efficient kitchen environment Organizational Characteristics: 1. Sustain a positive, enthusiastic and professional attitude at all times. 2. Maintain a professional appearance and demeanor. 3. Arrive prior to the scheduled starting time, properly attired and prepared to work. 4. Perform all duties in a timely, accurate and professional manner. 5. Empowered to accommodate all guest requests with a "let me see what I can do" attitude. 6. Be a team player. Qualifications: 1. High School Diploma or equivalent 2. Three to five years of hands-on cooking experience 3. Three years of experience preparing food in large quantities, for 50-250+ people 4. Food service Sanitation Certificate (Serve Safe) issued by or accepted by the state of Maryland 5. Experience in a hotel/retreat center a plus 6. Knowledge of kosher observance and Jewish style cooking a plus Position Description: 1. Cleaning, Sanitation and Safety • Adherence to Local, State and Federal Health Department codes and company standards. • All food stored, rotated, and dated properly • Kitchen is maintained in a clean and sanitary condition • All safety regulations enforced • Maintain ServSafe Certification 2. Food procurement, receiving and storage and inventory management • Maintain proper inventory rotation: First In, First Out (FIFO) method • Ensure the proper holding and serving temperatures of all food in the kitchen and on the buffet/tables • Manage and/or dispose of all food items appropriately that are returned to the kitchen after meal or snack service • Participate in weekly, monthly and yearly food and beverage inventories, as required 3. Food production • Follow daily production plan • Maximize usage of available Pearlstone farm produce • Accurate quantity and quality produced for each meal • Timely production of meals • Monitor inventory and assist Executive Chef in adjusting menus to maximize profit and minimize loss 4. Training and Supervising • Supervises Prep Cooks, as needed • Encourages a professional team rapport and cultivates a positive team spirit in the kitchen. • Commitment to embracing and fostering a diverse work environment • Encourages proper communication up the chain of command • Follows disciplinary procedures 5. Administrative Duties • Must carry a notebook and writing implement, for note making and taking, while on duty in the kitchen or in meetings • Attend weekly Kitchen meetings • Maintain and encourage clear communication, written and verbal, with the Director of Food Service and the Guest Services Department • Assist the Facility Managers with pre-service meetings, as needed • Complete ingredient sheets for each food item produced • Inputting inventory counts, updating vendor pricing, and submitting inventories to DOFS when necessary 6. Guest Service • Visit guests in the dining room, answer guests' inquiries, and give occasional "food tours" to guests during meals • Answer questions on cooking preparation and ingredients 7. COVID-19 • Must have current COVID-19 vaccination or approved exemption. • Must adhere to all current Pearlstone staff COVID protocols. Mental, Physical and Visual Skills: Must be able to follow written, verbal, or diagrammatic instructions with several concrete variables. Able to add, subtract, multiply and divide whole numbers, and do calculations involving fractions, decimals and percentages. Ability to understand and follow verbal or demonstrated instructions; write identifying information; request supplies verbally or in writing. Must have superior organizational skills and prioritize tasks well. Must be able to do light work, exerting up to 50 pounds of force occasionally, performing such activities as climbing, balancing, stooping, kneeling, crouching, reaching, standing, pulling, walking, pushing, lifting, grasping, feeling, talking, hearing and repetitive motions. Have visual requirements of mid-range vision. Working Conditions: This is a NON-EXEMPT position with varied work hours. Pearlstone Center is open 365 days a year and the Sous Chef must be available mornings, evenings and weekends, to accommodate varying weekly service demands. He/she works in a normal hotel and commercial kitchen environment. Potential exposure to noise due to exhaust fans and equipment, cleaning chemicals, hot and cold temperatures and fast work pace due to meeting various deadlines, from multiple departments and groups. Employee must provide and wear black slip-resistant shoes while in the Pearlstone kitchen and dining room. Employee must also wear hair covering while involved with food preparation. Evaluation: Ninety days from date of employment date. Thereafter, annually in second fiscal quarter. This job description does not state or imply that the above are the only duties and responsibilities assigned to the position. Employees holding this position will be required to perform any other job-related duties as requested by management. All requirements are subject to possible modification to reasonable accommodate individuals with a disability
