Job Summary:
The cook is responsible for preparing high-quality dishes according to our recipes and standards. The cook will ensure that every plate sent to the dining room is consistent, timely, and delicious.
Job Responsibilities:
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Arrive to work on time and give advance notice when absence is anticipated. Wear proper uniform and always have on your name tag.
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Make yourself available to employees and guests at all times. Relate to employees and guests in a respectful manner. Communicate with sensitivity and tact.
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Keep all storage areas neat and clean. Establish a set of personal quality standards for the service area in cleanliness and work continuously to maintain those standards. Wash hands frequently.
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Be aware of all city, state and federal regulations concerning health codes and rules that specifically pertain to a place where food and beverage is served.
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Continually work to ensure correct handling procedures to minimize food waste
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Ensure that each guest receives consistent services and products.
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Prepare all food, following standardized recipes and portion sizes.
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Maintain a clean and organized workspace.
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Manage multiple orders simultaneously, ensuring that all components of a table's order are finished at the same time.
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Properly operate and maintain commercial kitchen equipment, including grills, fryers, ranges, and ovens.
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Keep all food and beverage supplies stocked and fresh. Take inventory of supplies and inform management of needs.
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Help other employees when needed.
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Each employee is part of the hotel security team and is responsible for reporting any potential hazards to management and should investigate any alleged injuries which occur on the premises in the absence of a manager. An incident report should be completed.
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Know where gas, electric, water cut off, and breakers are located. Know location of emergency lights.
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Cook must be able to lift 30 pounds, bend, stoop, and go up and down stairs. Employee is required to seek assistance if unable to lift or move an item over 30 pounds.
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Perform all duties as assigned by manager. The Cook may be called upon to help in short-staffed areas. The Cook must undergo all screening questions before performing those job descriptions.
