RFI response
“Purchasing food or other supplies as needed” – this consists of being responsible for using correct measurements of food and supplies in order for the Supervisor and Sous Chef to track all supplies necessary to be ordered. In order to do so, the Cook III workers must keep track of used items in their station. The scope of the decision making and supervisory responsibilities is limited to “purchasing food or other supplies as needed” and Cook III workers will provide no direct supervision, nor will they have true management responsibilities. “Consulting with supervisory staff to plan menus” – this consists of Cook III workers being responsible for consulting with supervisory staff to make decisions on plates offered on the menu or changes to seasonal offerings. To accomplish this, the Cook III workers may receive additional training or may be asked about ideas from their previous experience. The scope of the decision making and supervisory responsibilities is limited to “consulting with supervisory staff to plan menus” and Cook III workers will provide no direct supervision, nor will they have true management responsibilities. “Providing coordination and guidance for kitchen staff” – this consists of being responsible for coordinating with other Cook III workers, providing schedule availability for events, and communicating with peers what their progress is in the kitchen. The scope of the decision making and supervisory responsibilities is limited to “providing coordination and guidance for kitchen staff” and Cook III workers will provide no direct supervision, nor will they have true management responsibilities. Original
Cooks III will be responsible for preparing, seasoning, and cooking soups, meats, vegetables, desserts, and other food items in a restaurant, inspecting and cleaning food preparation areas, such as equipment, work surfaces, or serving areas, to ensure safe and sanitary food-handling practices, ensuring freshness of food and ingredients by checking for quality, keeping track of old and new items and rotating stock, purchasing food or other supplies as needed, consulting with supervisory staff to plan menus, observing and testing foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils, and providing coordination and guidance for kitchen staff. Schedule: 35 hours per week. Work schedule can vary and can include evening, weekend, and holiday hours. Work may be performed on any day of the week from Monday through Sunday. Example shifts: 5:00am - 12:00pm, 10:00am - 5:00pm, or 12:00pm - 7:00pm. Shift hours may vary. See attached job description for additional information.