Cook (Full-Time)

Responsibilities

• Responsible for the preparation of food orders efficiently and consistently.
• Maintain organization, cleanliness, and sanitation of work areas and equipment.
• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Ensure that food quality and food safety standards are maintained at a superior level on a daily basis.
• Complete opening duties as assigned, including setting up the physical aspect of the station: grill, pantry, make preparation list of necessary food items, requisition all listed food items and transport from walk-in, etc. to assigned station.
• Prepare necessary food items for the meal period and next service.
• Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas.
• Cook for the scheduled meal period.
• Remove soiled wares from the station as assigned and transport to the dishwashing area.
• Break down work station and complete closing duties.
• Follow 4 Keys service standards, standard operation procedures, and safety standards.
• Follow safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
• Adhere to attendance and reliability standards.
• Follow all additional duties as assigned by management.

Schedule

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Qualifications

• Minimum 1-2 year of experience as a cook in a hotel or high-end restaurant experience preferred.
• High school diploma; culinary certification preferred.

Requirements

• Understand the mission, vision, and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail-oriented and able to multi-task efficiently.
• Must be able to speak and understand and communicate the primary language(s) used in the workplace.
• Must possess excellent communication, follow up, and organizational
• Must have the ability to push, pull bend, squat, and lift on a regular basis.
• Safety requirements of PPE as needed for the duty assigned and with the use of required tools and equipment.
• Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow up.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.
• Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders.
• Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line.
• Ability to work in hot, noisy, and sometimes close conditions.