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COOK (PM only)

Position Summary:

Responsible for planning, prepping and setting up food production for all F&B outlets.

Essential Functions:

- Complete various assigned production and preparation tasks.
- Ensure that all production equipment is working. Report any problems immediately to supervisor.
- Refer any guest problems or complaints to Executive Chef.
- Prepares and arranges food according to standardized recipes.
- Continually updates knowledge of hotel recipes, food preparation and presentation.
- Store and handle food properly by following HACCP procedures.
- Report and document any observed safety hazards, conditions or unsafe practices and procedures to management immediately.
- Coordinate activities so that service and kitchen runs efficiently.
- Maintain high health standards in the cleaning of work area and equipment.
- Ensure work areas is properly cleaned and sanitized at the beginning, during and at the end of the shift.
- Work closely with Sous Chef to create new menu items for cook to order line.
- Date and label prepared products for rotation.
- Train staff members as directed
- Requisition food products from the storeroom.
- Follow proper check handling/food issuing procedures.

Additional Responsibilities:

- Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
- The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.

Education and Experience:

- Previous kitchen experience.

Skills and Abilities:

- Ability to stand for long periods of time.
- Ability to lift heavy objects.
- Operational knowledge of kitchen equipment.