Overview
PRIMARY PURPOSE OF THE POSITION : The Cook will contribute to the mission and success of Provenance Hotel Group by creating exceptional ways of personalizing and providing the best guest service in the hospitality industry and ensuring our high standards of service are met.
The Cook will provide prompt and courteous service to all guests, encouraging the guest to return again which will generate repeat business.
The Cook is responsible for providing quality meal services that include providing a positive first and last impression and a friendly, upbeat and clean atmosphere to every guest.
When servicing guests, the Cook is responsible for being professional, friendly, and helpful, using the "Five Hospitality Standards" of eye contact, a smile, speak first, engage in polite conversation, and use the guest's surname.
ESSENTIAL FUNCTIONS : (This list of essential functions is not exhaustive and may be supplemented and changed as necessary.
Set up, restock, and maintain food preparation areas. Monitor the quality and consistency of all food served from the lines.
Prepare food in accordance with working menus, recipe cards and photos. May coordinate food orders between stations and food servers.
Display knowledge in sanitation and sanitary food handling Responsible for food quality and control and proper plate presentation on all restaurant lines.
Responsible for implementation of all new menu items according to restaurant specification and direction from Executive Chef.
Provide friendly, courteous and professional service to all internal and external customers / guests, at all times. Communicates with Executive Chef or Sous Chef regarding general difficulties, special needs, equipment problems, or serviceware shortages which may arise when performing job up to set standards.
Communicates any shortages of the menu. Follow recipes accurately with no substitutions or addition of ingredients. Assist the Chef in maintaining a clear and organized production and service kitchen as well as an orderly labeled and clean inventory room.
Helps support staff (servers, bussers, runners) when needed in order to comply with standards and provide responsive customer service.
Retains and maintains complete knowledge of all food and beverage menu items. Must have the ability to work a flexible schedule and late hours when necessary.
Must have the ability to report to work on time and on a regular basis. Follow and maintain the Hotel’s professional image guidelines to communicate the Provenance style message to the guests and the general public.
Contribute to hotel goals for increasing sales and improving profits. Enthusiastically recommend and promote all hotel functions and facilities.
Submit all lost and found articles accompanied by a Lost and Found report to Housekeeping. Regular attendance in conformance with Hotel standards is essential to the successful performance of this position.
Fully comply with Provenance hotels rules and regulations for the safe and efficient operation of the hotel facilities. Attend mandatory meetings.
Must have the ability to work a flexible schedule and late hours when necessary. Other duties as assigned. ADDITIONAL RESPONSIBILITIES : Perform all other duties as directed by immediate supervisor.
Immediately report out-of-the ordinary issues to manager or supervisor. Knowledgeable of facilities, service, and hours of operations of hotel as well as information about the local area to provide service information to the guest (i.
e., hours of operation, meeting room locations, times of continental breakfast or coffee / tea service (Club Level Only), location and schedule of local events and attractions, directions to airports and major places of business, and transportation options.
Qualifications QUALIFICATION REQUIREMENTS : To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and / or ability required. EDUCATION and / or EXPERIENCE : High School diploma or general education degree (GED) and one to two years related experience desired at a high volume restaurant experience preferred.
Fine dining experience preferred.
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