Job Summary
At the direction of the kitchen management, the Second Cook is required to perform all aspects of hot or cold food preparation. Plates food for service according to the established plating/preparation criteria. Ensures that all food served is of highest of quality and that is ready to be served to the guest at the appropriate time.
As a Second Cook, he/she is to set an example for all kitchen employees in terms of professionalism, positive attitude, strong work ethic, and motivation.
Job Specifications
Hands on experience with high volume, high scale quality food production in a hotel/free standing restaurant with banquet operations
Thorough knowledge and understanding of Food Service Sanitation Standards
Thorough knowledge and understanding of standard kitchen equipment and its use
Ability to stand, stoop, bend lift and carry up to 50 pounds
Ability to read and write English
Ability to work flexible schedule to include weekends and holidays
Job Specifics
Prepares cold food items
Sets up and organizes work area with all necessary supplies and equipment
Received, inspects and rotates all food products to ensure that only fresh, high quality ingredients are used
Prepares and stores raw food products prior to final assembly of hot or cold food items
Adheres to established plating/preparation guidelines for hot or cold food
Adheres to portion control guidelines, minimizing waste
Monitors finished product waiting for server pick up to ensure food is served promptly and notifies supervisor of any delays in service
Ensures that quality product is prepared and serve in a timely manner
Ensure all Government Food Sanitation Standards are met at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surface and washes hands frequently
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufacturers recommendations
Other duties as assigned
General ITC:
Promotes and applies teamwork at all times and supports kitchen management
Ensures that all policies and procedures contained in the ITC employee handbook are adhered to reporting any infractions to kitchen management in a timely manner
Is polite, friendly and, helpful to all guests, management and fellow employees
Attends all appropriate ITC meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Executes emergency procedures in accordance with ITC standards
Complies with required safety regulations and procedures
Complies with department uniform and grooming standards
Strives to achieve greater proficiency of every task
Notifies kitchen management whenever leaving appropriate work area
We offer state of the art facilities, a competitive base salary, generous incentive plan and a comprehensive benefits package. We are also metro accessible via the Orange or Blue lines at the Federal Triangle station providing direct access into our building.
Trade Center Management Associates is an equal opportunity employer. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.