Cook - Full-time / Part-time

Scope:

Prepares food as instructed by managers, ensuring all food exhibits a high quality of taste and appearance to satisfy guests and maximize food revenues.

Primary Responsibilities:

• Assures front line is completely broken down at the end of the shift, ensuring all food is stored properly and that all equipment is cleaned and maintained up to all health standards and established hotel policies regarding kitchen cleanliness and sanitation.
• Assures front line is set up effectively, ensuring all menu products are adequately stocked.
• Rotates food products to preserve quality and control waste following the first in and first out.
• Maintains an orderly, clean, safe and sanitary work station which meets health standards and established hotel policies regarding kitchen cleanliness and sanitation.
• Checks AM and PM checklists to determine what kind and how much food to prepare.
• Assures all food products are properly labeled and dated.
• Cooks or otherwise prepares food according to recipe.
• Cooks foods in quantities according to menu and number of persons to be served.
• Inventories food, supplies and equipment weekly.
• Orders kitchen supplies as needed.
• Ensures all temp logs and waste logs are maintained daily.
• Directs personnel assisting in preparation and serving of meals.
• Receives, dates, and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• Cleans work areas, equipment and utensils.
• Advises supervisor of low inventory items; assists in receiving items and tracking inventory as required.
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements.
• Reports all unsafe or malfunctioning equipment to supervisor.
• Responds quickly to guest requests in a friendly manner.  Follows up to ensure guest satisfaction.
• Provides a professional image at all times through appearance and dress.
• Follows company policies and procedures.

Note:  Other duties as assigned by supervisor or management

Relationships:

Internal:         Food and Beverage Department:  To receive food orders and deliver products.                    

External:        Vendors: To notify or be notified of inventory changes or needed supplies.

Qualifications:

Education/Experience:  Basic reading, writing and math and one year of food preparation experience preferred and/or training; or equivalent combination of education and experience.                    

Certification and/or License Requirement:   Any food handling permits as required by state or local law.

Skills and Qualities:

• Interpersonal communications.
• Attention to detail.
• Attentive and follows instructions well.
• Flexible worker

Working Conditions:

• Will be required to work nights, weekends and holidays.
• Will be required to work in fast paced environment.
• May be asked to work overtime.
• Will be exposed to common household cleaning supplies.

Physical/Cognitive Activities:

This description of physical and mental activities is not intended to describe essential job functions.  Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations.

The major responsibility in this position is to assist in the preparation of food; therefore a significant portion of time is spent standing, speaking, listening, handling food and kitchen utensils and carrying or lifting.

The vast majority of time is spent cooking, handling food and working with kitchen equipment, typically while standing up.

Communication skills are utilized a significant amount of time when interacting with the other cooks or restaurant servers, or when receiving instructions from supervisors.

Reading and writing abilities are utilized often when preparing meals from a recipe, or when taking inventory.

This person utilizes reasoning and organizational abilities often.

Mathematical skills, including basic math, quantities, measuring proportions, and variances are used frequently.

Organizational Structure:

• Reports to:  Food and Beverage Director/Chef/General Manager
• Job title also known as:  Breakfast cook