ONE Lodging - now part of Aimbridge Hospitality
In accordance with brand and property guidelines, the Cook will maintain the highest standards of organization, cleanliness, safety and sanitation throughout the kitchen, while ensuring total guest satisfaction through superior food quality.
Quickly learn menus and presentation of hot and cold menu items for all meal periods; Prepare items in accordance with standard recipes and/or as specified by the guest
Visually inspect, select and use only food items of the highest quality in the preparation of menu items
Check and maintain internal controls for rotation, storage and portioning of perishables and dry goods
Ensure that all kitchen equipment, appliances and tools are used safely and are in proper working condition
Continuously observe the kitchen to ensure that all prep items, ingredients and supplies are sufficiently stocked and are available at all times
Organize and fulfill special orders as requested by guests whenever possible
Collaborate with F&B team members and other departments to ensure effective communication, clear understanding of hotel needs and priorities and a seamless guest experience
Perform varied functions within the kitchen as needed, to include set-up/prep of menu items, expo, hot line, cold line, action stations, etc.
Maintain compliance with company and brand policies, practices, procedures and guidelines
Engage each guest as unique individuals; Anticipate and listen attentively to their needs and requests
Act as a problem solver in instances of guest dissatisfaction; Resolve complaints, concerns or issues in a timely and helpful manner
Report and follow up on any workplace incidents, maintenance issues or safety hazards
Ensure all kitchen sanitation and hygiene practices are in compliance with applicable standards, regulations and laws
Support other departments, as needed and perform other duties as assigned
Culinary degree and/or appropriate combination of education and work experience to support on-the-job effectiveness
Strong working knowledge of cooking fundamentals to include knowledge of 3 meal, banquets and catering kitchen operations
Strong knowledge of maintenance and operation of kitchen equipment, to include stoves, ovens, broilers, slicers, steamers, kettles, etc.
Up-to-date knowledge, certification and training in food handling, safety and sanitation
Demonstrated success in collaborating with diverse organizational functions to accomplish common goals
Exceptional service orientation, with keen ability to focus and deliver on guest needs
Reliable and responsible character, with exceptional follow up and attention to detail
Proactive approach, with exceptional initiative and problem solving abilities to ensure the highest levels of productivity and guest satisfaction
Ability to multi-task and effectively manage numerous priorities within a fast-paced environment
Schedule flexibility and ability to work extended and/or irregular hours to include nights, weekends and holidays
Mathematical skills necessary to divide and multiply recipes and understand measurements, requisition amounts and portion sizes
Ability to read, write and understand the English language in order to complete requisitions, read recipes and easily communicate with staff at all levels and across all departments
Sufficient manual dexterity in order to use all kitchen equipment, i.e., knives, spoons spatulas, tongs, slicers, etc.
Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 150 lbs.
Ability to stand for long periods of time and work continuously in confined spaces
Ability to perform duties within extreme temperature ranges