Cook - Full-time / Part-time

We have an immediate opening for a Cook.

Must be able to work various shifts per week.

Greenwood Hospitality Group is engaged in the acquisition, repositioning, and management of upscale, full-service and select-service hotels. The vision of Greenwood is to be the industry standard for full-service and select-service hotel investment and management companies. The company seeks to redefine excellence in its partnerships with investors, hotel owners, and employees.

GENERAL PURPOSE

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment.

ESSENTIAL DUTIES/RESPONSIBILITIES

• Prepare food of consistent quality following recipe cards and production and portion standards, per dupe from servers.
• Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
• Date all food containers and rotate as per the SOP, 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 designed 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 SOP.

OTHER DUTIES/RESPONSIBILITIES

Assist in prep work of vegetables and condiments as required for the next shift.

No travel required.

Hours: 40 hours over a five day period; scheduled days and times may vary based on need.

SUPERVISORY DUTIES – None

JOB QUALIFICATIONS

Knowledge/Skills

• Minimal hearing necessary to hear equipment, timers, etc.
• Moderate vision required to check quality and portions of food.
• Moderate comprehension and literacy required to read recipe cards and procedures.

Abilities

• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
• Bending/kneeling: Regular bending to lift items and supplies. No kneeling.
• Mobility: Regularly moves all around kitchen.
• Continuous standing: To complete a task, may be stationary for short periods of time.
• No climbing required.
• No driving required.

Education/Formal Training

High school education or equivalent experience.

Experience

Minimum one year food service or related work.

Material/Equipment Used

• Chemicals/Agents: grease strip, bleach, grease cutter, Lime Away.
• Protective Clothing: hair restraint/hat, gloves, apron, safety shoes – approximately 100% of 8 hour shift.
• Deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill.

Environment

Inside 100% of 8 hour shift.