Overnight Cook

Responsibilities

• Develop and maintain positive working relationships with others and support your team to reach common goals.
• Works in tandem with the In Room Dining manager (IRD) to properly fill orders to guest request.
• Manages yourself during non-peak hours to work on prep, cleaning projects, and any additional assignments.
• Work with a sense of urgency while maintaining Forbes 5 star standards ensuring food is expedited to guest rooms with time parameters.
• Inventory stock levels and ensure ingredients and stored properly.
• Communicate any shortages to management for timely restocking.
• Cook, Plate food, and prepare recipes according to established standards.
• Complete cleaning according to daily and weekly schedules.

Qualifications

• Must have at least 3 years of related work experience.
• Must have a technical, trade or vocational school degree or experience.

Skills

• Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.