Cook

Provide excellent food quality and consistency. We want our guests to relax and be themselves which means we need you to : be you by being natural, professional and personable in the way you are with people, get ready by taking notice and using your knowledge so that you are prepared for anything, show you care by being thoughtful in the way you welcome and connect with guests, and take action by showing initiative, taking ownership and going the extra mile.

Job Description

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Stocks food preparation stations and completes other pre-opening requirements.
• Complies with safety and sanitation requirements.
• Creates and maintains a sound working relationship with other food and beverage and hotel personnel.
• Must be familiar with health requirements, OSHA regulations and Department of Labor regulations as they pertain to all kitchen and food and beverage personnel.
• Reports any maintenance or repairs needed to supervisor.
• Know and comply with standard portion size, cooking methods, quality standards, kitchen rules, policies and procedures.
• Stocks and maintains sufficient levels of food products at the line stations to assure a smooth service period.
• Good organizational skills.
• Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range, refrigeration equipment, etc.
• Provides excellent quality and presentation of food to all guests and in a timely manner.
• Able to multi-task efficiently under pressure.
• Knowledgeable of all aspects of departmental operations, including events and operating hours.
• Ability to read and understand Banquet Event Orders (BEOs).
• Ability to work large or small events with minimal supervision and in a team environment.
• Cleans kitchen and equipment and completes all pre-closing requirements.
• Knowledge of and ability to perform required role during emergency situations.
• Follows set-up procedures.
• Reports issues to manager as they occur.
• Ensures that all food items are correctly stored, labeled, dated and rotated to prevent any health or safety hazards from occurring; takes precautions against possible spoilage or waste.
• Attend monthly department meetings and training sessions as necessary.
• Anything that contributes to a positive culture and the success of the hotel.
• Other duties as assigned.

Requirements

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