COOK I

About the role

Cook 1 must be able to plan, prep, set up, and provide quality service in all areas of food production including, but not limited to all menu items supplied by their perspective kitchen. Cook 1 must display a level of competency in all types of cooking such as grill, sauté, fish cookery, vegetables, braising, poaching, and egg cooking, and all with excellent speed and efficiency. Shows the highest initiative to get tasks completed to the chef’s specifications in a timely manner, employee will be able to follow the established recipe and plating guide provided, to the exact specification and approval of the Sous chef. Maintain and organize their station and equipment in a neat and orderly fashion to meet Chef’s expectations. Maintain and contribute to a positive work environment. Report to: Outlet Chef de Cuisine, Outlet Sous Chef, Outlet Chef de Partie. Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering, and Engineering. External: Hotel Guests and visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills, and or abilities, to perform this job successfully.

Responsibilities

• Must be able to stand and/or walk for extended periods of time.
• Always have a notebook to write recipes, procedures, and prep lists with.
• Develop and maintain a positive working relationship with other employees.
• Clearly communicate using professional language.
• Daily communication with Sous Chef(s) and Chef de Cuisine.
• Discuss operational status, special attention arrivals and/or special attention guests with dietary/allergic restrictions, kitchen status (equipment repairs, cleanliness, and special needs projects), kitchen morale, suggestions of ways to improve member experiences through new food offerings, and ideas to drive revenue.
• Daily communications with stewards to ensure the kitchen is running at the highest possible sanitary standards.
• Give and log