Under general supervision, accurately and efficiently cook meats, seafood, vegetables, soups, and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all menu item plates. Follows Company policies and procedures. Maintains the work area in a clean, well organized manner, and assists others as needed.
Has a +1 Service Attitude and works cooperatively with all team members to provide a positive
dinning experience for each guest.
Complete opening and/or closing checklist. Refer to Daily Prep List at the start of each shift for assigned duties.
Prepares a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment.
Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
Maintains a clean and sanitary work station area including tables, shelves, walls, grills, boilers, fryers, pasta cookers, saut burners, convection oven, flat top range and refrigeration equipment.
Attends all scheduled employee meetings and brings suggestions for improvement.
Appreciates the diversity of our team and guests and contributes to maintaining a positive work environment at all times.
Promptly reports any equipment and/or food quality problems to the supervisor.
Informs the supervisor immediately of product shortages.
Uses Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
Complies with all safety / security rules and instructions in performing work efficiently while protecting self, fellow workers and the hotel
Performs other duties as required or assigned.
General Knowledge, Skill and Ability
Requires ability to communicate clearly and cooperatively with managers and kitchen personnel.
Mental and Physical Requirements
EDUCATION: Requires knowledge, skill and mental ability equivalent to completion of 2 years of high school.
EXPERIENCE: A minimum of 1 year of experience in kitchen preparation and cooking.
PHYSICAL SKILLS: Requires ability to walk and stand during entire working period of 5 - 6 hours; requires ability to reach, bend, stoop and frequently lift up to 40 pounds intermittently during the work shift.
Reports to AM/PM Supervisor or Manager on Duty.
Maintains and promotes a positive and cooperative work relationship with all hotel departments.