SUMMARY

Prepare and cook food with attention to cleanliness and sanitation, quality standards, taste, timeliness and cost effectiveness with respect for fellow cooks and the hotel environment.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Control quality and consistency of all food served

Insure that station or relevant prep list is set in a timely manner

Insure all supplies necessary for service are in appropriate supply before service

Assist in controlling food cost

Demonstrate knowledge of all food items produced by an assigned station

Handle and store food properly and safely

Produce all orders consistently, quickly, and in accordance with established quality standards

Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc.

Demonstrate knowledge of all basic cooking techniques: sauté, braise, poach, grill, fry, steam, etc.

Dress in the full appropriate uniform at all times

Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager

Keep work area clean at all times

Demonstrate respect for fellow associates, equipment, and customers

Abide by all hotel policies and procedures

Communicate with the chef to learn daily work tasks and their coordination

Interact professionally and effectively with other line cooks to achieve team objectives

Attend department meetings

May be required to work nights, weekends, overnights and holidays

Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.