The Hotel Restaurant Cook will use their culinary knowledge and background to learn the details of each menu item, prepare multiple dishes simultaneously to serve large parties, help stock inventory, organize refrigerators and communicate with other kitchen staff to deliver dishes to customers in a timely manner. Their job is to interpret meal orders and produce meals at the correct temperature to serve to diners. There will be some interaction directly with customers at tableside service or food stations.

DUTIES AND RESPONSIBILITIES

The Hotel Restaurant Cook is responsible for delivering food that is not only delicious and cooked to the specifications of the customer but that is safe and fresh as well. They will have the following responsibilities:

• Ensure ingredients and final products are fresh
• Follow instructions from other cooks/chefs and also follow recipes, including measuring, weighing and mixing ingredients
• Bake, grill, steam and boil meats, vegetables, fish, poultry and other foods
• Present, garnish and arrange final dishes
• Occasionally serve food
• Maintain a clean and safe work area, including handling utensils, equipment and dishes
• Handle and store ingredients and food
• Maintain food safety and sanitation standards

SKILLS AND QUALIFICATIONS

• Previous cook/chef experience or culinary school experience preferred
• Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness
• Ability to work as part of a team, collaborating on complex dishes
• Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management and sometimes customers
• Calm demeanor to work in a high-stress, fast-paced environment 
• Accountability for the dishes they prepare measuring up to the expectations of management and customers alike
• Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant
• Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing
• Ability to stand in one place for hours at a time, handle extreme heat and work shifts
• Must be 18 years of age or older.