Full Time Cook 2 AM *The Garland*

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    "description": "<h1 style=\"text-align:center;\"><span style=\"font-size:16pt;\"><span style=\"font-family:Arial, sans-serif;\"><span style=\"font-size:14pt;\"><span style=\"font-family:'Arial Black', sans-serif;\">The Garland Hotel </span></span></span></span></h1>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Position:&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; Cook II</span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Department: Culinary</span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Division:&nbsp; &nbsp;&nbsp;&nbsp;&nbsp; Food and Beverage </span></span></span></p>\r\n\r\n<p><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\">&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; </span></span></p>\r\n\r\n<p><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><strong><u><span style=\"font-family:Tahoma, sans-serif;\">Position Purpose</span></u></strong><span style=\"font-family:Tahoma, sans-serif;\">:&nbsp; Produce menu items on most stations (including, but not limited to, grill, saut&eacute;, and oven) in an appropriate time frame while maintaining or exceeding the standards set forth by the Executive Chef for menu production, kitchen cleanliness, sanitation, and advance preparation.&nbsp; </span></span></span></p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<p><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><strong><u><span style=\"font-family:Tahoma, sans-serif;\">Essential Functions</span></u></strong></span></span></p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Read and follow recipes as they pertain to menu production.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Memorize all production specifications, food presentations, and cooking methods pertinent to menu production.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Proficiently manage station with little supervision from Executive Chef and Sous Chefs.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Recognize/fabricate all products pertinent to menu production.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Cook all menu items to guest specifications with regards to temperature, etc.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Properly label, date, and store all prepared food as well as raw ingredients and food orders.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Assist others in workload management as time allows.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Maintain a clean and organized work area.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Maintain a sanitary environment consistent with the standards of chef and local health department.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Recognize fluctuations in volume of business, and maintain station accordingly.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Maintain consciousness of portion sizes consistent with production specifications.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Recognize and react to product spoilage.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Maintain a clean and presentable uniform/appearance.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Communicate any needs, deficiencies, or outages to chef/supervisor.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Accept verbal direction from chef/supervisor regarding changes, special needs, quantity of production, etc.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Organize tasks and manage time effectively.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Complete 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serif;\"><strong><u><span style=\"font-family:Tahoma, sans-serif;\">Position Requirements </span></u></strong></span></span></p>\r\n\r\n<p>&nbsp;</p>\r\n\r\n<ul>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">In the process of acquiring or graduate of culinary program preferred</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Past work experience of at least 3 years consisting of lead hot line kitchen work in a food driven, high standard, fast-pace restaurant preferred.</span></span></span></li>\r\n\t<li><span style=\"font-size:12pt;\"><span style=\"font-family:'Times New Roman', serif;\"><span style=\"font-family:Tahoma, sans-serif;\">Must be able to read, write, speak, understand and clearly communicate in English with respect to business related 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