We are looking for a Cook to plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
QUALIFICATIONS
Essential:
1. Fluency in English both verbal and non-verbal.
2. Provide legible communication and directions.
3. Compute basic arithmetic.
4. Food handling certification.
5. Ability to:
Understand and focus attention on guest needs, remaining calm and courteous.
Focus attention on details.
Maintain good coordination while serving orders quickly.
Perform job functions with minimal supervision.
Work cohesively with co-workers as part of a team.
Comprehend and follow recipes.
6. Knowledge of brand programs, brand standards and brand key measurements.
Desirable:
1. High school graduate or equivalent vocational training certificate.
2. Certification of previous training in liquor, wine, and food service.
3. Previous culinary training.
4. Certification in Serve Safe program.
5. Certification in CPR.
6. Ability to input and access information in the property management system/computer/point of sales system.
PHYSICAL ABILITIES
Essential:
1. Exert physical effort in transporting ( 0 pounds) to 50 .
2. Endure various physical movements throughout the work areas.
3. Reach 5 inches/feet.
4. Remain in stationary position for 5 hours throughout work shift.
ESSENTIAL JOB FUNCTIONS
1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests’ needs, respond promptly & acknowledge all guests, however busy & whatever time of day.
4. Maintain positive guest relations at all times.
5. Resolve guest complaints, ensuring guest satisfaction.
6. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
7. Be familiar with all Hotel services/features & local attractions/activities to respond to guest inquiries accurately.
8. Maintain and strictly abide by State Sanitation/Health regulations and Hotel requirements.
9. Meet with Kitchen Supervisor, Kitchen Team Leader, F&B Manager, F&B Supervisor to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
10. Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
12. Set up work station with required utensils, tools, equipment and supplies.
13. Inspect the cleanliness and working condition of all tools, equipment and supplies.
14. Check production schedule and pars.
15. Inform the Kitchen Team Leader, Kitchen Supervisor of any supplies that need to be requisitioned for the day's tasks.
16. Transport supplies from the storeroom and stock in designated areas.
17. Start prep work on items needed for the particular menu of the day.
18. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
19. Continue prep work after the meal period for the next meal service.
20. Prepare all menu items following recipes and yield guide.
21. Inform the Kitchen Team Leader, Kitchen Manager of any shortages before the item runs out.
22. Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
23. Communicate any assistance needed during busy periods to the Kitchen Team Leader, Kitchen Supervisor to ensure optimum service to guests.
24. Inform of any excess items that can be used in daily specials or elsewhere.
25. Maintain proper storage procedures as specified by Health Department and Hotel requirements.
26. Minimize waste and maintain controls to attain forecasted food cost.
Tipo de puesto: Medio tiempo
Sueldo: $11.75 la hora
Beneficios:
- Employee assistance program
Escolaridad:
- High school or equivalent (Deseable)
Disponibilidad de turnos:
- Turno diurno (Deseable)
- Turno nocturno (Deseable)
Lugar de trabajo: Empleo presencial
