Cook

Job Summary

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications.  Maintain organization, cleanliness and sanitation of work areas and equipment.

Essential Functions

• 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.
• Maintain cleanliness, sanitation and organization of assigned work areas.
• Be able to execute your established station relatively unsupervised and to have the understanding of what is needed to be done to set up the station.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.
• Complete opening duties:

o   Set up work station with required tools, equipment and supplies.

o   Inspect the cleanliness and working condition of all tools, equipment and supplies.  

o   Check production schedule and pars.

o   Establish priority items for the day.

o   Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.

o   Transport supplies from the Storeroom and stock in designated areas.

• Start prep work on items needed for the particular menu of the day.
• Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Continue prep work after the meal period for the next meal service.
• Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
• Prepare all menu items following recipes and yield guide.
• 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.
• Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
• 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 clean-up a more efficient process.
• Breakdown work station and complete closing duties:

o   Return all food items to the proper storage areas.

o   Rotate all returned product.

o   Wrap, cover, label and date all items being put away.

o   Straighten up and organize all storage areas.

o   Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.

o   Return all unused and clean utensils/equipment to the specified locations.

o   Ice down hot items from the steam table, so they cool quickly.

o   Turn off all equipment not needed for the next shift.

o   Restock items that were depleted during the shift.

• Review status of work and follow-up actions required with the Head Cook before leaving.

 

Other Duties

• All Associates are required to fully comply with hotel and departmental rules, regulations and policies for the safe, secure, effective and environmentally friendly operation of the hotel facilities.  Examples include, but are not limited to lost and found procedures, emergency procedures, recycling efforts, etc.
• Attend and participate in all hotel and/or departmental meetings, training sessions and other information meetings.
• Regular attendance in conformance with hotels standards is essential to the successful performance of this position.
• Comply with hotel grooming standards for both uniformed and non-uniformed associates.
• Comply with hotel service and behavioral standards towards our guests, vendors and fellow colleagues, including, but not limited to ensuring proper phone etiquette, courteous and respectful behavior and maintaining a friendly and positive attitude.
• Perform all other duties as directed by management that are consistent with the policies and procedures of the hotel.

Working Conditions & Physical Requirements

Physical Effort:	Significant portions of day require prolonged standing, moving and lifting items weighing up to 25lbs.
Physical Environment:	Ability to walk or stand for extended periods of time during course of shift.
Manual Skills	Significant portions of daily assignments involve application of manual skills requiring motor coordination in combination with finger dexterity, e.g., typing, handwriting, or machine operations.
Work Schedule:	Due to the cyclical nature of the hospitality industry, Associates may be required to work varying schedules to reflect the business needs of the hotel.
Safety:	Responsible for operating within hotel safety guidelines, including the safe and responsible operation of hotel equipment. Reports and addresses safety concerns as they arise.  Ensures safe handling of chemicals in accordance with hotel and department standards and utilizes proper personal protective equipment (PPE) when appropriate.

Qualifications

Education:	High school diploma or equivalent vocational training certificate required.  Culinary school preferred.
Experience:	Two to three years culinary experience in similar operation.  Advanced knife skills.
Computer Skill & Other Technical Skills:	Ability to utilize computer software and hardware as required.    Ability to learn, utilize and communicate effectively via company issued communication devices (e.g. Resort Radios, etc).
Communication:	Advanced ability to comprehend and speak English to understand and respond to information and address advanced guest requests required both verbally and in writing. Knowledge of additional language(s) preferred.
Licenses or Certifications:	n/a
Other:	Must be customer-service oriented and have excellent hospitality skills.