The Cook enhancesthe guest experience by preparing quality food dishes that appeal to guests while maintaining a safe, sanitary work environment.
Essential Functions:
•Prepare food of consistent quality following recipe and production and portion standards.
•Maintain all food items in prescribed manner; date all food containers and rotate in accordance with established procedures; ensure perishables are kept at appropriate temperatures to avoid premature spoilage.
•Maintain inventories of food items such as checking pars for shift use, determine necessary food preparation, freezer pull and line set up, note any out of stock items or possible shortages; assist in keeping buffet stocked.
•Return all food items that are not to be used on next shift to the designated storage areas. Cover and date all perishables.
•Develop and implement plans and actions to correct food cost problems such as control food waste, loss and usage in accordance with established policies and procedures.
•Assist in cleaning the kitchen area and cooking utensils as necessary.
•Other duties as instructed by management.
Job Specifications:
•Solid working knowledge of related company and brand policies, procedures, and services.
•Ability to obtain required food preparation/food handling certifications to comply with applicable state and local ordiances and brand policies.
•Ability to safely operate and properly clean kitchen equipment and cooking utensils.
•Ability to follow written instructions
•Good command of the English language; second language proficiency desirable
•Excellent time management skills and ability to multi-task and prioritize work
•Ability to maintain customer focus
•Excellent organizational and planning skills
•Excellent interpersonal skills.
•Ability to work well in a team environment
•Ability to follow corporate and brand standards and procedures
Experence and Education Requirements:
•High School education or equivalent work experience
•1 years of experience in food services is highly desirable
•Minimum training required per year as assigned by the company
•Any additional training required by manager
Physical Demands:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.
•The employee is frequently required to stand, bend, kneel, walk and reach with hands and arms.
•This position requires the ability to occasionally lift products and supplies, up to 50 pounds.
•Ability and willingness to wear uniforms, protective clothing, including hair covers, gloves, aprons and safety shoes.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions at the Company's discretion and on a case-by-case basis.
Work Environment:
•This job operates in a hotel kitchen environment. This role routinely uses standard kitchen equipment and utensils.
•Exposure to extremely hot equipment, utensils and food.
•Exposure and use of chemical cleaning solutions.
•This position is full-time and overtime may be required.
•Work days and work hours may vary.
•This position work indoors.