Cook 2

About the role

Responsible for all prep and production for the culinary operation, in accordance with hotel standards. The Cook comprehends the food and beverage menus and cooks all food to high quality and presentation standards.

Responsibilities

• Consistent maintenance and refinement of service standards.
• Ensures compliance with applicable laws and regulations.
• Contribute to the day to day culinary operation, to include efficient and effective food production.
• Perform all necessary tasks of a production cook according to hotel operating procedures to include but not limited to food prep, food production, kitchen and food equipment cleaning.
• Perform all side work as assigned by management including but not limited to food service prep, the cleaning of food and beverage equipment, tables, walls, shelving and floors surrounding assigned work area.
• Ensure compliance with health, safety and sanitation awareness standards.
• Prepare daily for health department and Eco sure inspections.
• Responsible for the upkeep, safety and cleanliness in food preparation areas, refrigeration and storage areas.
• Responsible to adhere to all proper trash procedures.
• Work with Chef to plan and implement menu development.
• Produce current and creative dishes that are relevant with hotel concepts.
• Must retain and maintain complete knowledge of all food and beverage menu items.
• Maintain up to date knowledge of local and international market trends in order to create food products that are relevant, thereby maximizing sales opportunities.
• Control requisitioning of food quantities by forecasting volume to achieve maximum profitability by avoiding over/under production.
• Grill, sauté, roast, and prepare Italian specialties, steaks, chops, seafood, and pasta dishes.
• Responsible to ensure that the correct standards are being maintained.
• Responsible for ensuring a high food quality and presentation.
• Ensure positive guest service and respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.
• Contribute to the kitchen sanitation operation and timing of service out of the kitchen and into all food service areas.