The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurant, Room Service, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. The Cook is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
Principal Duties and Responsibilities:
Prepare food of consistent quality following proper recipes, production, and portion brand and company standards.
Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
Date all food containers and rotate as per brand standards, making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages. Assist in keeping buffet stocked.
Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per brand standards.
Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
Maintain area in a clean, sanitary, and safe condition at all times.
Coordinate with Food and Beverage Manager on a regular basis regarding any/all events, and their purchasing requirements.
Report any equipment in need of repair to Food and Beverage Manager.
Perform general/routine cleaning tasks using standard cleaning products as assigned by Food and Beverage Manager to adhere to health and safety standards.
Perform additional assignments as required.
High School diploma or equivalent and/or experience in a hotel or related field preferred.
Knowledge of food products, standard recipes, and proper preparation.
Must obtain any and all government, company, and brand required food service specific license/certification(s).
Firm knowledge of operating all kitchen equipment: deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat top grill.
Ability to withstand temperature variations, both hot and cold.
Must be able to push, pull, move, lift, and/or carry minimum of 50lbs. a minimum of 5 ft. in distance.
Ability to stand the entire shift.
Must be able to speak and write the English language in an understandable manner.
Must be reliable and willing to work long hours, holidays, and weekends.