Cook II

Responsibilities

• Maintain cleanliness, sanitation and organization of assigned work areas
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
• Prepare all menu items following recipes and yield guide
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests
• Inform Head Cook of any excess items that can be used in daily specials or elsewhere
• Maintain proper storage procedures as specified by Health Department and Hotel requirements
• Minimize waste and maintain controls to attain forecasted food cost
• Review status of work and follow-up actions required with the Head Cook before leaving

Qualifications

• Previous experience required
• A minimum formal education of a high school diploma
• Should have any required certification to Handle Food
• Excellent customer service focus and communication skills
• Should be able to read, speak and write in English