Night Cook

About the role

The Cook will ensure high levels of food quality, presentation and cost control according to recipe cards. Food preparation will include operating a variety of kitchen equipment to measure and mix ingredients, wash, peel, cut and shred fruits and vegetables, and trimming and cutting meat, poultry and fish for use.

Responsibilities

• Control food waste, loss and usage per Guidelines for Operations
• Assist in setting plans and actions to correct any food cost problems
• Check pars for shift use; determine necessary preparation, freezer pull and line set up
• Note any out of stock items or possible shortages
• Start food items that are prepared ahead of time taking into consideration meeting rooms, hospitalities or employee events; avoid over preparation when possible
• Assist in preparation, production, and service of special functions
• Filter oil in deep fat fryer daily
• Assist in storing food when any deliveries arrive; date and rotate all food containers as required
• With help from the Dining Room Attendant, clean entire area, close and lock storage cabinets
• Set up, operate, clean, and sanitize all equipment in a safe manner
• Check condition of area and equipment, notifying your manager of areas needing attention
• Follow sanitation standards at all times; follow proper hand washing techniques frequently
• Be aware of cross contamination and how to avoid it
• Practice safety standards at all times
• Wash dishes as needed
• Perform other duties as assigned by the supervisor

Requirements

• Good communication skills, both verbal and written
• Good attention to detail
• Knowledge of food and beverage products
• At least one year of experience as a cook
• Ability to work weekends and holidays

Benefits

• Health insurance (Medical, Dental, Vision)
• 401(k) with company match
• Voluntary Short Term Life & Accidental Death Insurance
• Hotel Discounts
• Paid Time Off
• Training and Development Opportunities