Cook II - Masons (PM Shift)
Core
Prepares and cooks menu items in a high-volume hotel kitchen, ensuring food quality, safety, and timely service for guests.
Role type
Cook II
Builds
Prepared food dishes and menu items
Domain
Hospitality / Culinary
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work
Required skills
Food preparation, recipe adherence, portion control, food sanitation, equipment operation, temperature monitoring, waste minimization, plating
Preferred skills
Post-secondary culinary training/certification, experience in upscale high-volume hotel or restaurant
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Sets up and organizes work area with supplies and equipment; Receives, inspects, and rotates food products; Prepares and stores raw food products; Follows standardized recipes and portion control guidelines; Plates cold foods according to presentation guidelines; Monitors finished product and notifies supervisor of delays; Ensures quality product is prepared and served timely; Follows food sanitation standards; Monitors refrigeration and holding temperatures; Cleans and sanitizes work surfaces and equipment; Uses kitchen equipment safely; Notifies supervisor of equipment malfunctions or safety hazards; Provides steward with notification for clean dishes and utensils; Cleans and breaks down work area at end of shift; Ensures closing side work is complete and kitchen is secure.
Seniority
Mid-level, hands-on IC