Cook

This is a remote position.

 POSITION SUMMARY 

The Cook ensures a successful link between the Chef Tournant and the area of responsibility. His/her primary role includes a professional, hands-on approach, which involves: leading, training, and demonstrating exemplary culinary skills and knowledge. He/she is directly responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Cook is accountable for ensuring all NCL policies, procedures, and recipes are followed consistently. He/she is responsible for documenting and communicating with the Chef Tournant and/or the Executive Chef’s personal assistant in regards to variances, exceptions, and maintenance issues. The Cook is responsible to be prepared for additional culinary contingencies, which may occur within his/her outlet or in another outlet/venue. 

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. 

ESSENTIAL FUNCTIONS 

• Provide leadership to area of responsibility 
  
• Ensures all food is prepared fresh and is of the highest quality 
  
• Strictly adheres to all recipes, methods and instructions from supervisor 
  
• Continually trains, coaches, and recognizes team members to improve food quality and meet budget expectations while motivating team members 
  
• Arrives on-time in clean uniform 
  
• Maintains an organized and efficient flow of production, with regards to changes in forecasts and menus 
  
• Responsible for mise-en-place, and food service for production area 
  
• Consistently checks food handling and storage procedures while training team members to do the same 
  
• Assists Chef Tournant in documenting and maintaining a waste log to improve forecasting and production models 
  
• Assists Chef Tournant in adjusting daily requisitions to reflect trends and forecasts 
  
• Completes daily walk-thru upon arrival to outlet to ensure equipment is in good repair and outstanding safety and sanitation issues have been resolved 
  
• Conducts daily walk-thru prior to leaving to ensure cleanliness, rotation, and proper labeling of all food items, proper storage of all food items, proper removal/disposal of leftover item to crew mess, buffets, etc. 
  
• Actively participates in daily focus meetings with team members to ensure communication and daily expectations