Cook III - bashi (Full Time)

Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, regardless of business levels or time of day.
• Maintain positive guest relations at all times.
• Be familiar with all hotel services, features, and local attractions to respond accurately to guest inquiries.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
• Strictly abide by state sanitation, health regulations, and hotel requirements.
• Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes, and other pertinent job information.
• Complete opening duties:
  • Set up workstation with required mis en place, tools, equipment, and supplies.
  • Inspect cleanliness and working condition of all tools, equipment, and supplies.
  • Check production schedule and pars; establish priority items for the day.
  • Inform the Chef of supplies needing requisition for the day’s tasks.
  • Transport supplies from the storeroom and stock in designated areas.
  • Start prep work on items needed for the day.
• Prepare and produce dessert menu items for restaurants, room service, and banquets following recipes and yield guides.
• Produce centerpieces for banquets and buffets; display items attractively and to specified requirements.
• Prepare amenity orders for room service; inform the Chef on duty of any shortages before items run out.
• Assist the Baker as required to ensure optimum service to guests.
• Maintain proper storage procedures as specified by the Health Department and hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost; inform the Kitchen of excess items for daily specials.
• Disinfect and sanitize cutting boards and worktables.
• Transport empty, dirty pots and pans to the pot wash station; assist Stewards to improve clean-up efficiency.
• Breakdown workstation and complete closing duties:
  • Return all food items to proper storage areas; rotate all returned product.
  • Wrap, cover, label, and date all items being put away.
  • Straighten and organize all storage areas.
  • Clean food prep areas, reach-ins/walk-ins, and shelves.
  • Return all unused and clean utensils/equipment to specified locations.
  • Ice down hot items from the steam table for quick cooling.
  • Turn off all unnecessary equipment for the next shift.
  • Restock depleted items; review work status and follow-up actions with the Chef before leaving.
• Assist with inventories as scheduled.
• Assist in plating banquets as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of the kitchen as assigned.

Qualifications

• Fluency in English (verbal and written); legible communication skills.
• Basic arithmetic computation skills.
• Ability to comprehend and follow recipes; expand or condense recipes as needed.
• Perform job functions with attention to detail, speed, and accuracy.
• Prioritize, organize, and resolve problems using good judgment while remaining calm.
• Follow directions thoroughly and understand guest service needs.
• Work cohesively with co-workers as part of a team; work with minimal supervision.
• Maintain confidentiality of guest information and hotel data.
• Identify departmental training needs and provide training as required.
• Ability to input and access information in property management systems, computers, and point-of-sale systems.
• Previous guest relations training and experience working with all relevant products and ingredients.
• Artistic talent for plating and presentation.
• Physical ability to:
  • Transport items up to 50 pounds.
  • Endure various physical movements throughout work areas.
  • Remain in a stationary position for 4 to 6 hours per shift.
  • Satisfactorily communicate with guests, management, and co-workers.

Experience, Education, & Licensure

• 1–3 years’ experience as a Cook at a quality hotel or restaurant.
• Food handling certificate.
• High school diploma or equivalent vocational training certificate.
• Certification of culinary training or apprenticeship.

Pay

Base pay start rate: $24.26 per hour.

Benefits

• Group medical, dental, vision, life, and disability benefits.
• Pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• Employee assistance program.
• Paid time off and sick time.
• 401(k) plan with company match.