Cook

Responsibilities

• Approaches all interactions with guests and employees in a friendly and service-oriented manner.
• Promotes a positive and caring work environment by addressing and resolving conflicts calmly and poisedly.
• Has thorough knowledge of menus and preparation requirements according to hotel standards.
• Prepares all foods following hotel standard recipes, taking orders from wait staff or computer system.
• Cooks orders according to food health and safety standards.
• Handles multiple food orders at a time and monitors multiple orders as new orders arrive.
• Delivers food orders to wait staff in a timely manner.
• Sanitizes and cleans workstations and utensils.
• Reorders stock and food supplies.
• Maintains cleanliness and organization of all storage areas.
• Completes necessary food and station preparation prior to the opening of the restaurant.
• Prepares ingredients for the shift.
• Prepares and displays buffet food items according to hotel standards.
• Proficiency in various cooking techniques such as charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Recognizes quality standards in fresh vegetables, fish, dairy, and meat products.
• Knowledge of herbs and spices and proper use of each.
• Breakdowns buffets and kitchen lines, storing food and equipment properly at the end of each shift.
• Ensures ingredients and final products are fresh.
• Fulfills recipes, including measuring, weighing, and mixing ingredients.
• Bakes, grills, steams, and boils meats, vegetables, fish, poultry, and other foods.
• Presents, garnishes, and arranges final dishes.
• Handles and stores ingredients and food.
• Maintains food safety and sanitation standards.
• Maintains a clean, healthy, and safe working area along with awareness of all sanitary practices.
• Supports other staff to ensure guest satisfaction.
• Adheres to safety and quality regulations.
• Handles guest complaints and solves problems to the degree possible.

Qualifications

• High school diploma or equivalent.
• Minimum 1 year of cook experience required, preferably in the hospitality industry.
• Ability to interpret a variety of instructions provided in written, oral, or scheduled form.
• Ability to read, write, and speak effectively in English to communicate with guests and team members.
• Knowledge of reservation and POS systems.
• Ability to work with computers and good knowledge of operating software preferred.
• Must be able to multi-task and be detail oriented.
• Must be a team player.