Cook

Reports to: Food & Beverage Manager

The Cook’s essential purpose is plan, prep, set up and provide quality service in all areas of food production for menu items while complying with brand standards and company policies. The following reflects the essential job duties but does not restrict tasks that may be assigned. Duties of this job may be changed at management’s discretion.

Duties include:

• Ensure the proper and efficient preparation of all foods, ensuring that quality and quantity standards are met

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards

• Maintain complete knowledge of correct maintenance and use of equipment

• Maintain positive guest relations at all times

• Maintain cleanliness, sanitation and organization of work areas

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements

• Meet with manager and staff to review assignments, changes and anticipated business level

• Maintain accurate inventory of all items

• Develop good relationship with vendors/suppliers

• Set up work station with required tools, equipment and supplies

• Start prep work on items needed for the particular menu of the day

• Check POS printer at work station to ensure it is in working worker

• Prepare all menu items following recipes and yield guide

• Communicate any assistance needed during busy periods

• Maintain proper storage procedures as specified by health department and hotel requirements

• Move, lift, carry and place objects weighing up to 40 lbs. without assistance and in excess of 40 lbs. with assistance

• Minimize waste and maintain controls to attain forecasted food cost

• Breakdown work station and complete closing duties such as returning food items to proper storage areas, rotating all returned product, label all items, clean up and wipe down all food prep areas, equipment and utensils

• Check with customers to ensure that they are enjoying their meals and take action to correct any problems.

• Check the working condition of equipment and report to supervisor all unsafe or malfunctioning equipment

• Know all safety and emergency procedures

• Maintain awareness of all rates

• Communicate with the previous and following shifts

• Ensure compliance with energy conservation and job safety requirements

• Ensure efficient completion of daily assignments in a timely manner

• Report all safety concerns to management

• Attend and participate in all mandatory trainings and meetings

• Flexible with schedule and assignments

• Maintain effective performance under pressure

• May perform similar duties as requested by supervisor

Requirements:

• Food Handler’s License

• Must be able to use computer system

• Excellent customer service skills

• Ability to work independently and with others

• Ability to lift/carry up to 40 lbs.

• Excellent communication skills

• Ability to give and follow verbal and written instructions

• Attention to detail

• Ability to multi task

• Displays good initiative

• Must be able to work flexible schedule, including weekends and various shifts

• At least 1 years Cook experience

• Formal training a plus