Cook

Position Summary

Cooks are responsible for meticulously planning, prepping, and setting up food production for all food and beverage (F&B) outlets within the hotel. This role involves creating detailed preparation schedules, ensuring that all ingredients are fresh and properly stored, and coordinating with other kitchen staff to maintain a smooth workflow. Cooks must also adhere to all safety and sanitation guidelines, ensuring that the kitchen remains clean and organized at all times. Additionally, they play a key role in menu development, contributing ideas for new dishes and ensuring that all food items meet the hotel's high standards of quality and presentation.

Essential Functions

• Complete various assigned production and preparation tasks.
• Ensure that all production equipment is working. Report any problems immediately to supervisor.
• Report any guest problems or complaints to Executive Chef.
• Prepares and arranges food according to standardized recipes.
• Continually updates knowledge of hotel recipes, food preparation and presentation.
• Store and handle food properly by following HACCP procedures.
• Report and document any observed safety hazards, conditions or unsafe practices and procedures to management immediately.
• Cooks activities so that service and kitchen runs efficiently.
• Maintain high health standards in the cleaning of work area and equipment.
• Ensure work areas is properly cleaned and sanitized at the beginning, during and at the end of the shift.
• Work closely with Food and Beverage Manager to create new menu items for cook to order line.
• Date and label prepared products for rotation.
• Train staff members as directed.
• Requisition food products from the storeroom.
• Follow proper check handling/food issuing procedures.
• Exercise and maintain daily cleanliness of the kitchen to provide a safe and organized workspace.

Additional Responsibilities

• Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
• The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.

Education And Experience

• Prior cooking experience required.
• Previous kitchen experience.
• Experience in menu planning and development.
• Familiarity with food safety and sanitation standards.

Skills And Abilities

• Ability to stand for long periods of time.
• Ability to lift, push, pull objects up to 50 pounds.
• Operational knowledge of kitchen equipment.
• Strong time management skills.
• Ability to work well under pressure in a fast-paced environment.

Benefits And Perks

• Health, dental, and vision insurance.
• Leaves of absence.
• Retail plans.
• Paid time off.
• Hotel room discounts.
• Daily pay access where you can receive your earnings on the same day you work.