Cook III - Garde Manger(Full Time)

Responsibilities

• Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets.
• Maintain organization, cleanliness and sanitation of work areas and equipment.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/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, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties: Set up workstation with required mis en place, tools, equipment and supplies.
• Inspect the 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 any supplies that need to be requisitioned 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 the item runs out.
• Assist the Baker as required 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.
• Inform the Kitchen of any excess items that can be utilized in daily specials or elsewhere.
• 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 clean-up a more efficient process.
• Breakdown work station and complete closing duties: Return all food items to the proper storage areas.
• Rotate all returned product.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, and shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Ice down hot items from the steam table, so they cool quickly.
• Turn off all equipment not needed for the next shift.
• Restock items that were depleted during the shift.
• Review status of work and follow-up actions required with the Chef before leaving.

Qualifications

• Fluency in English both verbal and non-verbal.
• Provide legible communication.
• Compute basic arithmetic.
• Comprehend and follow recipes.
• Expand/condense recipes.
• Ability to: Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Be a clear thinker, remaining calm and resolving problems using good judgement.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent Hotel data.
• Ascertain departmental training needs and provide such training.
• Ability to input and access information in the property management system/computers/point of sales system.
• Previous guest relations training.
• Previously worked with all products and ingredients involved.
• Artistic talent.
• Erect physical effort in transporting (50 pounds).
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.
• Satisfy communication with guests, management and co-workers to their understanding.
• Experience, Education, & Licensure: 1-3 years’ experience as a Cook at a quality style Hotel or Restaurant. Food handling certificate. High school diploma or equivalent vocational training certificate. Certification of Culinary training or apprenticeship.

Benefits

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