Minimum 4 years cooking experience required
Able to work independently with limited supervision
Able to read and speak English
Must have open availability to include weekends and holidays

Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.

1.The ability to follow schedules and uniform procedures.
2.The ability to check and complete mis en place and pars and set-up the station for all outlets and hours of operation.
3. Demonstrates knowledge of all food items produced by an assigned station.
4.Handles and stores food properly and safely.
5.The ability to prepare and serve hot and cold items
6.The ability to work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
7.The ability to communicate with the Banquet Chef and the Executive Chef regarding menu items, problem situations or shortages.
8.The ability to maintain a good working relationship with other employees. Especially in an environment of stress and pressure.
9.The ability to store items properly at the end of the shift and clean all work surfaces and equipment.
10.The ability to complete prep work for the following day.
11.The ability to ensure a clean, neat and organized work area.
12.The ability to handle and report any accident immediately, no matter how minor.
13.The ability to conduct oneself in a professional manner at all times to reflect the high standards of The Riverside Hotel.
14.The ability to respond properly in any hotel emergency or safety situation.
15.The ability to be certified in Food Service Sanitation.

Position:
* Standing/walking
* Forward bend, squat, forward reach to retrieve items from cabinets
* Repetitive forward bend of head/neck
* Lifting through height of 6″ to 5′(squatting or forward bend) from dolly to refrigerator shelves
* Carrying boxes/bags of food a distance of 10 feet
* Shoulder motions below 90 degrees shoulder flexion
* Gross grasp to hold tongs, spoons
* Repetitive elbow motion in mid-range for chopping
* Repetitive wrist motions through partial range for stirring and chopping

Forces:
boxes of celery, potatoes, carrots, etc.: 50 lbs. ea.pots of food: 25-50 lbs.
stirring food: 5-10 lbs. of force may be needed to stir thicker consistency foods such as Potato Salad

Repetitions:
* Standing virtually all day (most standing is in one spot by stove)
* Walking: occasionally
* Lifting from dolly to refrigerator: 10-20 minutes 2 x day
* Forward flexion of head/neck: during all stirring and chopping
Tasks:
* Stirring, chopping: repetitive and very frequent

Environment:
Most of shift is spent standing in front of hot stoves or ovens

Sensory:
High abilities with touch, sight, hearing, smell, and taste