Breakfast Cook -Springhill Suites & Element Colorado Springs, CO

Job Purpose

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

Responsibilities

• Warm, knowledgeable service and helpful guidance reassures guests they’ve made the right choice to stay with us.
• Prepare all food items according to standard recipes and as specified on the guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
• Prepare daily requisitions for supplies and food items for production.
• Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
• Check and control the proper storage of product and check portion control, to maintain qualify product.
• Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc).
• Must have knowledge of food and beverage preparation and service.
• Promptly report all maintenance issues.
• Properly receive and store food and other deliveries.
• Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.
• Participate in physical inventories

Guest Relations

• Be readily available/ approachable for all guests.
• Take proactive approaches when dealing with guest concerns.
• Follow the property-specific second effort and recovery plan.
• Extend professionalism and courtesy to guests at all times.
• Adhere to all applicable Company Standard Operating Procedures.

Qualifications and Requirements

• A high school diploma or equivalent.
• Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
• The ability to perform the following: Must be able to speak, read, write and understand the primary language(s) used in the workplace.
• The ability to read and write to facilitate the communication process.
• Requires good communication skills, both verbal and written.
• The ability to possess basic computational ability.
• The ability to read recipes and follow their instructions.
• The ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• The ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.
• The ability to stand and exert well-paced mobility for up to 4 hours in length.
• The ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen.
• The ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc).
• The proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• The ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.