POSITION:               Cook

DEPARTMENT:      Food and Beverage Department

REPORTS TO:         Executive Chef

FLSA STATUS:        Part-Time Hourly  

ASM, the leader in privately managed public assembly facilities.

Essential Duties and Responsibilities 

Maintain an organized and sanitary work station at all times.Follow approved recipes and production standards.Properly label and dates food items for storage.Maintain and organize storage rooms, refrigerators and freezers.Minimize waste by controlling overage and usage.Assemble and complete final production of hot and cold food items.Assist with plating of catered meals.Perform other duties as assigned.

QUALIFICATIONS

Knowledge of all major kitchen equipment and appliances.Must be able to identify and properly use all kitchen small wares.Strong knowledge of state health codes and sanitation standards.Strong organizational skills and ability to multi-task.Ability to execute large functions.Ability to work extended hours productively.

EDUCATION AND WORK EXPERIENCE

High school diploma or equivalent.Minimum of one-year experience in a cook's position.Minimum of one year of experience in banquet operations.

PHYSICAL DEMANDS

Ability to lift 40 pounds.Daily lifting and carrying up to 25 lbs. for up to 5 minutes at a time.Constant standing, walking, stooping.Constant reaching, handling products.

HOURS OF WORK AND TRAVEL REQUIREMENTS

15-30 hours per week on averageIrregular hours including early mornings, late evenings, weekends and holidays as determined by event schedule.Extended hours may be required, as determined by event schedule.

Note 

The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.