Kitchen Operations Professional

Job Summary

The Cook 2 is responsible for preparing food items based on standardized recipes for the Restaurants, Room Service, Employee Cafeteria, and Banquets. This role requires maintaining cleanliness, sanitation, and safety in the kitchen while minimizing waste and maximizing cost/production ratio.

Responsibilities:

1. Maintain cleanliness and organization of all storage areas.
2. Complete necessary food and station preparation prior to opening to ensure prompt service during Restaurant and Room Service hours.
3. Prepare and display buffet food items according to hotel standards.
4. Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
5. Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
6. Prepare food for Banquets and Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
7. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
8. Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
9. Know the location and operation of all fire extinguishing equipment.
10. Practice safe work habits to avoid possible injury to self or other employees.
11. Use Production Charts as specified by hotel's standards.
12. Be able to support any position in the Kitchen that is in need of help.
13. Follow all Health Department and Company regulations regarding food and storage standards and safety.
14. Be able to operate and maintain cleanliness of all kitchen equipment.
15. Maintain a 'Clean As You Go' policy.
16. Assist in storage and rotation of food items according to hotel procedures.
17. Sign keys out and back in under supervision as needed.