Events Cook ("Cocinero/a")

Description

POSITION PURPOSE

The Events Cook works with the culinary team to produce event food to ensure food safety and quality. Our Event Cooks are crucial to making sure our guests receive A Divine Event. We look for team members who exhibit attention to detail, and a drive for excellence. This is an on-call position.  

ESSENTIAL RESPONSIBILITIES

• Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking equipment doors, etc.
• Set up, stock, and maintain work areas
• Take orders from customers, input orders into POS, obtain payment and provide change.
• Communicate additional meal requirements, allergies, dietary needs, and special requests to the kitchen.
• Prepare food, coffee and other beverages, including alcohol.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Measure and mix ingredients according to recipes, using a variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Provide assistance in Food and Beverage areas including busing, cleaning and resetting tables, delivering food to guests, and general cleaning of food and beverage prep areas.
• Maintain cleanliness and organization of the concession kiosks and related areas, including removing waste and sanitizing surfaces.
• All other duties assigned by manager or supervisor.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the requirements of the hotel:

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect Supervisors.    

PHYSICAL DEMANDS

Environmental conditions are both inside and outside, a job is considered inside and outside if the activities occur inside or outside in approximately equal amounts of the time. Temperature is moderate and controlled by hotel environmental systems.

• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens ( 110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, both verbal and written.
• Must have excellent customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computer skills.
• Must possess basic computational ability.   
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Self-driven and able to work independently.
• Artistic ability to create theme menus, ideas for ice carvings, decorations, etc.
• Extensive knowledge of menu development, insight into marketing, cost and wage control.
• Thorough knowledge of food products, standard recipes and proper preparation.
• Ability to conduct meetings, menu briefings and maintain communication lines between line staff and Restaurant Manager.
• Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same.

EDUCATION

High school or equivalent education required.

EXPERIENCE

• One to three years culinary experience

LICENSES OR CERTIFICATIONS

• Food Handler’s based on state requirements.

GROOMING

All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards.  Refer to the property specific required grooming and uniform standards policy.

ATTENDANCE

Regular attendance in conformance with the standards which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position.  Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotel’s facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.  Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.  This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Qualifications