Pao Cook 1

THE FAENA CULTURE

The FAENA Movement is one of culture, art and community. The FAENA Culture is steeped in the warmth and traditions of the south combining authentic and attentive hospitality with the world’s finest amenities. We act as a catalyst in making dreams a reality with the collaboration of ideas. Creating carefully curated spaces paired with excellence in service to delight the most sophisticated guests as they are indulged by the FAENA Culture.

JOB OVERVIEW

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Direct, train and monitor performance of Line Cooks. Maintain organization, cleanliness and sanitation of work areas and equipment.

DUTIES AND RESPONSIBILITIES

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Resort requirements.
• Meet with Sous Chef/Executive Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Ensure that assigned staff have reported to work; document any late or absent employees.
• Coordinate breaks for assigned staff.
• Prepare and assign production and prep work for Line Cooks to complete; review priorities.
• Communicate additions or changes to the assignments as they arise throughout the shift.
• Ensure that opening shift completes start up of Kitchen line and designated prep work.
• Complete opening duties:

• Set up work station with required mis en place, tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Sous Chef of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.

• Fabricate meat, fish and fowl for menu items.
• Start prep work on items needed for the particular menu of the day and direct Line Cooks on same throughout the shift.
• Check Point of Sale printers on the line; ensure they are in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guides.
• Inform the Sous Chef of any shortages before the item runs out.
• Assist Line Cooks wherever required to ensure optimum service to guest & residents.
• Ensure that Food and Beverage Service Staff are informed of out of stock items and amount of available menu specials throughout the meal period.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guest & residents.
• Inform Sous Chef of any excess items that can be used in daily specials or elsewhere.
• Maintain production charts.
• Maintain proper storage procedures as specified by Health Department and Resort requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the potwash station.
• Direct and assist Stewards in order to make clean-up a more efficient process.
• Breakdown work station and complete closing duties:
• Return all food items to the proper storage areas.

• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.

• Ensure all Line Cooks' assignments are completed before they sign out.
• Review status of work and follow-up actions required with the Sous Chef before leaving.
• Document pertinent information in log book.

• Maintain positive relations with guests at all times.

PHYSICAL ABILITIES

• Ability to grasp, lift, move, or push goods on cart/truck weighing up to 100 pounds.
• Ability to move safely in uneven terrain or in confined spaces.
• Ability to see and respond to dangerous situations.
• Requires mobility. Sense of smell, taste, touch, and sound. Eye/hand coordination and manual dexterity.
• Remain in stationary position for 8 or more hours throughout work shift
• Ability to tolerate varying conditions of noise level, temperature, illumination, and air quality.
• Work is performed in the kitchen locations of the property. Exposure to chemical cleaning solvents