Cook III, 3 Meal | $500 Sign-On Bonus

Main Duties

• Prepare food according to recipe specifications.
• Ensure the overall success of our daily culinary operations.
• Ensure all ingredients used in dishes are of the highest quality.
• Work well under pressure and maintain restaurant standards during busy periods.

General Duties

• Maintain and strictly abide by state sanitation/health regulations and hotel requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.
• Maintain thorough knowledge of all kitchen equipment and its safe operation.
• Transport supplies from the storeroom and stock in designated areas.
• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.
• Maintain throughout the shift.
• Start prep work and production of items needed for the day.
• Select, clean and prepare fruits and vegetables.
• Inform the Sous Chef of any shortages before the item runs out.
• Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station.
• Direct and assist Stewards in order to make cleanup a more efficient process.
• Breakdown work station and complete closing duties according to department standards:
• Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Absorb and distribute any leftover food items.
• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Chef before leaving.

Qualifications & Skills

• Are organized and proficient at multitasking.
• Have at least 2 years of related work experience.
• Are a reliable team player willing to learn and adapt to new situations.
• Able to lift at least 50 lbs.
• Proficient in verbal and written English communication.
• Proficient in food handling certification (can be obtained during employment).