Cook

Overview

The Cook will prepare, season, and cook dishes such as soups, meats, vegetables, or desserts for the hotel. Weekend availability is mandatory.

Key Duties & Responsibilities

• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Check the quality of raw or cooked food products to ensure that standards are met.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Complete opening duties:
  • a) Set up the workstation with tools, equipment, and supplies.
  • b) Inspect the cleanliness and working condition of all tools, equipment, and supplies.
  • c) Check production schedule and pars.
  • d) Establish priority items for the day.
  • e) Transport supplies from the Storeroom and stock in designated areas.
  • f) Start prep work on items needed for the menu of the day.
• Inform F&B service staff of 86'd items and the number of available menu specials throughout the meal period.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Closing Duties:
  • a) Return all food items to the proper storage areas.
  • b) Wrap, cover, label, and date all items being put away.
  • c) Straighten up and organize all storage areas.
  • d) Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
  • e) Return all unused and clean utensils/equipment to the specified locations.
  • f) Turn off all equipment not needed for the next shift.

Ability

• Perform job functions with attention to detail, speed, and accuracy.
• Prioritize and organize tasks effectively.
• Follow directions thoroughly.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.

Education And Experience

• High School Graduate or General Education Degree (GED): or Work Equivalent.
• Experience with food preparation and handling.
• Certification of Culinary training or apprenticeship is preferred.