Cook (Full-Time)

Job Responsibilities

Responsible for the preparation of food orders efficiently and consistently. Maintain organization cleanliness and sanitation of work areas and equipment.

• Maintain complete knowledge of and comply with all departmental policies service procedures and standards.
• Ensure that food quality and food safety standards are maintained at a superior level on a daily basis.

• Complete opening duties as assigned including setting up the physical aspect of the station: grill pantry make preparation list of necessary food items requisition all listed food items and transport from walk-in etc. to assigned station.
• Prepare necessary food items for the meal period and next service.
• Monitor and maintain cleanliness sanitation and organization of assigned station and service areas.
• Cook for the scheduled meal period.
• Remove soiled wares from the station as assigned and transport to the dishwashing area.
• Break down work station and complete closing duties.
• Follow 4 Keys service standards standard operation procedures and safety standards.
• Follow safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
• Adhere to attendance and reliability standards.
• Follow all additional duties as assigned by management.

Work Hours

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays nights and weekends depending on hotel events and functions.

Education/Experience

• Minimum 1-2 year of experience as a cook in a hotel or high-end restaurant experience preferred.

• High school diploma; culinary certification preferred.

Job Requirements

• Understand the mission vision and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail-oriented and able to multi-task efficiently.
• Must be able to speak and understand and communicate the primary language(s) used in the workplace.
• Must possess excellent communication follow up and organizational
• Must have the ability to push pull bend squat and lift on a regular basis.
• Safety requirements of PPE as needed for the duty assigned and with the use of required tools and equipment.
• Must be able to perform job functions with attention to detail speed and accuracy; prioritize organize and follow up.
• Be a clear thinker remaining calm and resolving problems using good judgment.
• Follow directions thoroughly; understand a guests service needs; work cohesively with co-workers as part of a team.

• Ability to work well under the pressure of meeting production schedules and timelines for guests pastry orders.
• Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.
• Ability to work in hot noisy and sometimes close conditions
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to comprehend and follow recipes.

• Must be able to lift and/or carry up to 50 pounds frequently to assist guests
• Ability to stand for extended periods of time
• Ability to hear understand and communicate orally and in writing to communicate with staff vendors and guests a normal in-person and phone conversation
• Ability to bend and twist push and pull stoop and kneel
• Ascend and descend a ladder

Required Experience:

IC