To assist with promoting and facilitating a professional interactive role in our established culinary department. This position is responsible for cooking, preparing, and garnishing all hot food and cold food for Restaurants, Amenities, Room Service, Banquets, Sunday Brunch and all Catered events. The Cook will assist to maintain the AAA Four Diamond Standards.
The Line Cook will always conduct their self in manner which supports the guiding principles of the Woodmark Hotel:
Acts with the highest ethical standards, treating others fairly & with respect.
Empower a diverse group of talented and prepared people.
Nurture lasting relationships with investors, customers and team members
Achieve optimum investment performance.
Focus on Continuous improvement of quality assets and services.
Consistently work to balance our lives and contribute positively to our communities.
The Cook shall strive to provide exceptional service to both internal and external guests at all times. They are responsible for exemplifying the Woodmark Hotel Culture.
PHYSICAL ABILITIES
Exert physical effort in transporting 50 pounds
Endure various physical movements throughout the work areas.
Remain in stationary position for 4 to 6 hours throughout work shift.
Satisfactorily communicate with guests, management and co-workers to their understanding.
QUALIFICATIONS
2-4 years experience as a Line Cook at a quality style Hotel or Restaurant.
Ability to work all stations on the line
Food handling certificate
Fluency in English in verbal and non-verbal
Compute basic arithmetic
Provide legible communication
Comprehend and follow recipes
Expand/Condense recipes
The Ability to:
Perform job functions with attention to detail, speed and accuracy.
prioritize and organize
Be a clear thinker, remaining calm and resolving problems using good judgment.
Follow directions thoroughly
Follow directions thoroughly.
Understand guest’s service needs.
work cohesively with co-workers as part of a team
work with minimal supervision
maintain confidentiality of guest information and pertinent Hotel data
RESPONSIBILITIES
Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Resolve guest complaints, ensuring guest satisfaction.
Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Meet with Chef de Partie / Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
Complete opening duties:
Set up work station with required mis en place, tools, equipment and supplies.
Inspect the cleanliness and working condition of all tools, equipment and supplies.
Check production schedule and pars.
Establish priority items for the day.
Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
Transport supplies from the Storeroom and stock in designated areas.
Start prep work on items needed for the particular menu of the day.
Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
Continue prep work after the meal period for the next meal service.
Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
Prepare all menu items following recipes and yield guide.
Inform the Chef on Duty of any shortages before the item runs out.
Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
Communicate any assistance needed during busy periods to the Chef on Duty to ensure optimum service to guests.
Inform Chef de partie of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Disinfect and sanitize cutting boards and worktables.
Transport empty, dirty pots and pans to the pot wash station.
Direct and assist Stewards in order to make clean-up a more efficient process.
Breakdown work station and complete closing duties:
Return all food items to the proper storage areas.
Rotate all returned product.
Wrap, cover, label and date all items being put away.
Straighten up and organize all storage areas.
Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves
Return all unused and clean utensils/equipment to the specified locations.
Ice down hot items from the steam table, so they cool quickly.
Turn off all equipment not needed for the next shift.
Restock items that were depleted during the shift.
Review status of work and follow-up actions required with the Head Cook before leaving.
ACTIVITIES
Assist with inventories as scheduled.
Assist in plating up hot meals as assigned.
Follow maintenance program and cleaning schedule.
Perform duties in other areas of Kitchen as assigned.
Work at off premise functions.
Research new menu items.
Attend designated meetings
PRINCIPAL OUTCOMES
Maintain the company image and vision statement.
Make optimal use of financial resources.
Participate in ongoing training and encourage the personal development of all associates
Continuous evaluation and improvement of the operations.
To be an integral part of the development of future company projects
To provide an exceptional guest experience