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Posted: Saturday, December 16, 2023 02:02 PM

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*SODEXO LIVE! POSITION DESCRIPTIONS * *COOK II * *Section 1: Identifying Information * *Position Title: Cook II Job Group: Culinary * *Reports to: Sous Chef, Executive Chef Job Code: 84AA2K * *Approvals: Sous Chef, Executive Chef Status: Full/Part-time Hourly * *Section 2: Position Purpose: * The Cook II position performs as a mid-level short order or grill cook among its peer cook positions. The Cook II will assume stations requiring a moderate level of difficulty and will perform responsibilities for food preparation that require a more sophisticated level of detail, experience and expertise than Cook III, but not as complex as the Cook I. This position may exist in a convention center, a sporting or events arena, restaurant or other type of entertainment-related venue that is managed by Sodexo Live!. The Cook II will contribute to Sodexo Live!’s operational and financial success by following all Sodexo Live! culinary standards for sanitation and preparation to ensure that food product is of the highest quality in taste and appearance, to satisfy guest expectations and to maximize food revenues. *Section 3: Responsibilities, Supporting Actions, and End-Results * *Major Responsibility:* Prepare and coordinate orders to ensure they are cooked in a timely, accurate, consistent and quality manner. *Supporting Actions: * * Set up and stock station as directed by Executive Chef or Sous Chef. * Ensure all products are prepared, held and served at correct temperatures. * Utilize proper recipes, equipment, tools and utensils. * Ensure that food is portioned and presented according to standards, as well as guest specifications and preferences. * Work in collaboration with other unit culinary team members to achieve operational objectives. * Adhere to company standards for food quality, taste, flavor and presentation. * Participate in the flow of work within the culinary department to maximize quality and efficiency. *End Results:* Food is prepared and presented in a consistent, efficient and appetizing manner: All Sodexo Live! standards for food quality are met; Guests receive an E3 experience; Culinary department runs smoothly. Essential Function: Yes Percentage: 65% *Major Responsibility:* Comply with all established health, sanitation and safety procedures. *Supporting Actions:* * Wash and dry hands frequently. * Utilize box cutters for opening boxes and ensure proper usage and storage of knives. 1 * Utilize proper lifting procedures; Use a hand truck or cart to transport large items and ask for assistance when necessary. * Do not move too quickly or run through kitchen areas. * Move cautiously near corners and when carrying things; Report any blind corners, problem floor surfaces, or hazardous areas. * Ensure the proper storage, rotation, labeling and dating of all products. * Keep work area clean, sanitized and organized. * Follow sanitary practices for food handling, general cleanliness and maintenance of kitchen and/or dining areas. * Follow all OSHA guidelines, Hazard Analysis Critical Control Point (HAACP) guidelines, ServSafe guidelines, and Personal Protective equipment (PPE) requirements. * Comply with established Sodexo Live! standards for safe usage of kitchen equipment and general safe work practices. *End Results:* Accidents/Incidents are minimized; Loss is mitigated; Que3st Standards are achieved for all food safety and sanitation measurements. Profitability is maximized. Essential Function: Yes Percentage: 25% *Major Responsibility:* Contribute to goal of 100% customer satisfaction through personal commitment to teamwork and service. *Supporting Actions:* * Apply consistent focus on the customer by paying close attention to detail, accommodating special requests and never allowing less than perfect food product to leave the kitchen. * Participate in and foster positive team relations with both front and back of the house staff. * Assist with re-stocking of equipment, supplies and food items as needed. * Work multiple stations throughout a shift, as assigned. * Assist other positions when needed. * Perform other related duties, tasks and responsibilities as required from time to time. *End Results:* 100% Customer Satisfaction is achieved; Sodexo Live! is recognized at the #1 Event Hospitality provider. Essential Function: Yes Percentage: 10% *Section 4: Decisions free to make and decisions that depend on positions advice * *Decisions free to make: * * Organization of on-going work activities. * Methods for completion of day-to-day tasks. * Actions that enhance the customer experience. *Decisions that depend on positions advice: * * Approval of any matter with a cost or expense implication. * Actions outside of established policies and procedures. * Actions that could involve significant organizational risk. * Actions that impact productivity. * Actions with potential negative impact to customer experience. *Section 5: Dimensions * A Cook II will typically be assigned to a single facility with the necessity to work in various stations or locations within that given unit. Receives a significant level of supervision with instructions given for 2 routine work and detailed instructions given for new lines of work or special assignments. Has minimal latitude for independent decision making. *Section 6: Job Qualifications/Skills * *Required: * * Minimum of 1-2 years experience in food preparation in a fast paced environment. * Must be able to interact verbally and listen attentively to co-workers and supervisors. * Ability to follow written and oral direction. * Ability to work under pressure and independently. *Preferred: * * Culinary degree from an accredited college or university. * 2+ years experience in food preparation in a fast paced environment. *Other Requirements: * Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items weighing up to 50 pounds and occasionally greater. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays. Must be able to meet the following requirements with reasonable accommodation: * While performing the duties of this job, an employee is regularly required to stand for prolonged periods of time. * The employee must be able to use hands to finger, handle, feel, reach with hands and arms, and taste or smell. * The employee is occasionally required to stoop, kneel, or crouch. * The employee must regularly lift and/or move up to 50 pounds, and carry approximately 20 feet. * Ability to physically walk approximately one-fourth (¼) of a mile and the circumference of the unit several times a day. * Specific vision abilities required by this job include close vision, color vision, depth perception, and ability to adjust focus. * The employee must be able to read and comprehend a BEO, diagram and any other documents to ensure that the guests’ needs are met. * While performing duties of this job, the associate is frequently exposed to moving mechanical parts and extreme heat. * Employee must be able to perform repetitive motions. * The employee is occasionally exposed to wet and/or humid conditions and extreme cold. * Employee must be able to work in a cold environment – such as when cleaning walk-in refrigerators. * The employee frequently has hands in soapy water and/or cleaning and sanitizing chemicals. * Employee must have ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. * Employee must be able to operate in an environment with moderate to high noise * Employee must have the ability to walk with non-skid shoes at all times. * Employee must have the ability to access and produce information on a computer. * Hours may be extended or irregular to include nights, weekends and holidays. * _ _ 3 *SODEXO LIVE! CULINARY TRAINING STANDARDS * *COOK II * *Section 1: Identifying Information * *Position Title: Cook II Job Group: Culinary * *Reports to: Sous Chef, Executive Chef Job Code: 84AA2K * *Approvals: Sous Chef, Executive Chef Status: Full/Part-time Hourly * *Section 2: Required Behavioral Attributes * * _ *Focus on the Customer * Seek to understand the internal/external customer and meet the needs of both the customer and business * Demonstrate the ability to apply technical, professional or product expertise Attention to Detail *_ * Ensure that work meets the highest standards Foster Teamwork * Work well in a team environment Improve Continuously * Constantly assess and adapt current practices to perform a task better, faster or more efficiently Think Creatively * Develop innovative approaches and imaginative solutions that meet organizational needs Build Strong Relationships * Foster trust and cooperation among coworkers, customers and suppliers * Develop and sustain personal contact in order to provide mutual benefit Share Information * Provide information so that coworkers, customers and suppliers understand and can take action Drive for Results * Work to achieve high levels of personal and organizational performance in order to meet or exceed objectives *Section 3: Knowledge, Skills and Abilities * _ _ * Read and follow recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and service soups, meats, vegetables, desserts and other food products for consumption in Sodexo Live! venues. * Operate a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, trimming and cutting meat, poultry and fish for culinary use. * Use "Just in Time" and "Batch" cooking to insure freshness and minimize leftover and/or excess food production. Evaluate the relationship of beverages to food. * Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices. * Turn or stir foods to ensure even cooking. * Season and cook food according to recipes or personal judgment and experience. * Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils. * Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. * Portion, arrange, and garnish food, for service. * Regulate temperature of ovens, broilers, grills, and roasters. * Substitute for or assist other cooks during emergencies or rush periods. * Bake, roast, broil, and steam meats, fish, vegetables, and other foods. * Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption. 4 * Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches. * Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking. * Prepare relishes and hors d'oeuvres. Must complete established core, compliance and elective training requirements for Skilled Hourly level staff. * _ _ 5 Job Types: Part-time, Full-time Pay: From $16.00 per hour Benefits: * 401(k) * 401(k) matching * Dental insurance * Employee discount * Health insurance * Vision insurance Experience level: * 3 years Shift: * 10 hour shift * 12 hour shift * Day shift * Evening shift * Morning shift Weekly day range: * Every weekend * Monday to Friday * Weekends as needed Ability to commute/relocate: * Birmingham, AL: Reliably commute or planning to relocate before starting work (Required) Experience: * Restaurant experience: 2 years (Preferred) Shift availability: * Day Shift (Preferred) * Night Shift (Preferred) Work Location: In person

• Location: Birmingham, AL Birmingham, AL Alabama

• Post ID: 5114695551 Birmingham

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