Cook
Cook
Posted on :
21-04-2025
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1 Vacancy
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Monthly Salary
Not Disclosed
Salary Not Disclosed
Vacancy
1 Vacancy
Posted on :
21-04-2025
Job Description
Cook
Join a company that is passionate about creating exceptional experiences!
AT Hospitality is looking for passionate individuals to join our dynamic team! Whether youre working at The Summit Hotel or Element Eatery youll be part of an organization dedicated to delivering exceptional experiences and prioritizing guest satisfaction with a commitment to detail.
- The Summit Hotel is designed to engage enlighten and inspire guests. From thoughtprovoking works of art to chefcurated dining experiences The Summit promises a transformative journey from every day to extraordinary. As a premier destination for meetings events weddings and more The Summit offers elevated experiences that leave a lasting impression.
- Element Eatery is a vibrant hub of the Greater Cincinnati community featuring nine unique chefdriven restaurants under one roof. Were more than just a dining destination; were a gathering place where people come together to enjoy delicious food live music and community events. Our focus is on creating a welcoming atmosphere where everyone feels at home.
At AT Hospitality we are committed to creating a supportive and inclusive work environment where all associates are empowered to succeed. We are looking for individuals who are passionate about hospitality and excited to be part of a company that is making a difference in the community.
Simply stated our mission is to delight our guests support our associates and serve as a model for our community.
LOCATION: The Summit Hotel
DEPARTMENT: Culinary
REPORTS TO: Executive Chef/Sous Chef(s)
STATUS: Nonexempt
Job Summary
The Cook is responsible for preparing all food items based on standardized recipes for the Outlets InRoom Dining Associate Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
REPORTS TO: Executive Chef/Sous Chef(s)
STATUS: Nonexempt
Job Summary
The Cook is responsible for preparing all food items based on standardized recipes for the Outlets InRoom Dining Associate Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
PAY RATE: $18.00 PER HOUR.
WE HAVE TWO POSITIONS AVAILABLE: ONE REQUIRES OPEN AVAILABILITY & THE OTHER REQUIRES PM AVAILABILITY.
BENEFITS AVAILABLE ON THE 1ST DAY OF THE MONTH AFTER HIRE DATE.
Job Qualifications
Education & Experience:
- High School diploma or equivalent and/or experience in a hotel or a related field preferred.
- Culinary experience required.
Physical requirements:
- Flexible and long hours sometimes required.
- Medium work Exerting up to 50 pounds of force occasionally and/or 20 pounds of force frequently or constantly to lift carry push pull or otherwise move objects.
- Ability to stand during entire shift
- Ability to withstand temperature variations both hot and cold.
General Requirements:
- Maintain a warm and friendly demeanor at all times.
- Must be able to effectively communicate both verbally and written with all level of associates and guests in an attentive friendly courteous and service oriented manner.
- Must be effective at listening to understanding and clarifying concerns raised by associates and guests.
- Must be able to multitask and prioritize departmental functions to meet deadlines.
- Approach all encounters with guests and associates in an attentive friendly courteous and serviceoriented manner.
- Attend all hotel required meetings and training.
- Maintain regular attendance in compliance with AT Hospitality Standards as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming which includes wearing the proper uniform and name tag.
- Comply with AT Hospitality Standards and regulations to encourage safe and efficient hotel operations.
- Maximize efforts towards productivity identify problem areas and assist in implementing solutions.
- Must be effective in handling problems including anticipating preventing identifying and solving problems as necessary.
- Must be able to understand and apply complex information data etc. from various sources to meet appropriate objectives.
- Must be able to crosstrain in other hotel related areas.
- Must be able to maintain confidentiality of information.
- Must be able to show initiative including anticipating guest or operational needs.
- Perform other duties as requested by management.
Job Duties
Fundamental Requirements:
- Have thorough knowledge of menus and the preparation required according to hotel standards.
- Maintain cleanliness and organization of all storage areas.
- Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.
- Prepare and display buffet food items according to the hotel standards.
- Proficiency in the following cooking techniques: charbroiling poaching deepfrying saut braising roasting and parcooking.
- Recognize quality standards in fresh vegetables fish dairy and meat products.
- Knowledge of herbs and spices and proper use of each.
- Maintain clean and sanitary environment with knowledge of proper handling storage and sanitation.
- Prepare food for Banquets as required following specifications on Banquet Event Orders.
- Prepare and service food for the Associate Cafeteria as specified by Culinary Leadership.
- Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Culinary Leadership.
- Breakdown buffets and kitchen line storing food and equipment properly at the end of each meal period.
- Work banquet food station as scheduled by the Culinary Leadership.
- Know the location and operation of all fire extinguishing equipment.
- Practice safe work habits at all times to avoid possible injury to self or other associates.
- Use Production Charts as specified by hotels standards.
- Be able to support any position in the Kitchen that is in need of help.
- Follow all Health Department and Company regulations in regards to food and storage standards and safety.
- Be able to operate and maintain cleanliness of all kitchen equipment.
- Maintain a Clean As You Go policy.
- Assist in storage and rotation of food items according to hotel procedures.
- Sign keys out and back in under supervision as needed.
Employment Type
Full Time
Key Skills
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