Breakfast Cook

About the Role

The Cook provides excellent quality of product and service to guests. This position is responsible for preparation, storage, and par stock of menu items and supplies.

Character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Potential associates must pass appropriate security clearances.

Requirements

• One year experience following standard recipes
• Experience with chain food and retail outlet preferred
• High School diploma or equivalent
• Associates Degree preferred
• Food Handling certification preferred

Essential Job Functions

• Perform major life activities: standing, lifting, bending, learning, reading, concentrating, thinking, and communicating
• Push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted
• Stand for eight hours, bend, stretch, reach
• Communicate with other associates and/or guests

Responsibilities

• Prepare and consistently maintain dining area and supplies in a guest-ready atmosphere
• Close out shift by cleaning and restocking supplies for the next day
• Maintain safety and security practices; have thorough knowledge of emergency procedures
• Ensure guests are provided with the highest quality product and service
• Maintain certification from a brand-approved responsible vendor training program
• Follow recipes for preparation, cooking, serving, and storing
• Maintain organization of supplies, storage rooms, refrigerators, and freezers
• Work as a team member
• Follow guidelines and recipes
• Maintain required logs
• Multitask while remaining associate- and guest-service centric
• Effectively communicate with guests, department heads, associates, and home office support staff
• Solve guest issues with professionalism while maintaining a hospitable attitude
• Market and promote to increase exposure and sales
• Other duties as assigned, that the associate is capable of performing when staffing necessitates

Knowledge, Skills, and Abilities

• Control of food costs, loss, and usage guidelines
• Pars for shift usage, freezer pull, and line set-up
• Proper food temperatures: hot above 140°F and cold below 41°F
• Inventory, ordering, receiving, and storing products
• Area shopping, dining, entertainment, and travel directions to assist guest inquiries
• Daily hotel operations, including checking daily events, bulletin boards, and staying up to date on changes, new procedures, and events

Working Conditions

• Physical presence at the hotel is required; not conducive to telecommuting or remote work
• Standing and walking for long periods while maintaining a friendly, professional image
• May be required to work any day/shift, including weekends
• Spending long periods around appliances such as stoves and ovens, which produce a hot working environment

Career Advancement Opportunities

• Food and Beverage Manager
• Restaurant Supervisor