Cook

3 weeks ago

Glen Allen, United States Richmond Marriott Short Pump Full time
Job DescriptionJob Description

YOUR NEXT DESTINATION AWAITS

Careers at Commonwealth Lodging


Top Notch Talent + World Class Hospitality

We take a proactive, hands-on approach to hotel management. Our team boasts extensive experience in all areas of hospitality management.

Core Values: Team First, Own It, Relationship Oriented, Professionalism, Integrity/Honesty

POSITION OVERVIEW: Line cooks prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or vegetable prep area. Other responsibilities are presentation and storage of menu items as designated by standard, recipes, and health codes.

QUALIFICATIONS, EDUCATION & EXPERIENCE:

  • High School Graduate or General Education Degree (GED): or Work Equivalent
  • Minimum of 1-2 years of experience in food and beverage is preferred.
  • Previous guest/customer relations training preferred.
  • Endure various physical movements throughout the work areas.
  • Satisfactorily communicate with guests, management and co-workers to their understanding.
  • Must be able to stand and exert well-paced mobility for up to 8-hours in length. Must be willing and have the ability to work a varied schedule that includes nights, weekends and holidays

RESPONSIBILITIES:

  • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
  • Use all chemicals in accordance with OSHA 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.
  • Complete opening duties:
    • a) Set up work station with required tools, equipment and supplies.
    • b) Inspect the cleanliness and working condition of all tools, equipment and supplies.
    • c) Check production schedule and pars.
    • d) Establish priority items for the day.
    • e) Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
    • f) Transport supplies from the Storeroom and stock in designated areas.
  • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
  • Maintain proper storage procedures as specified by Health Department and Hotel requirements.
  • Closing Duties:
    • a) Return all food items to the proper storage areas.
    • b) Wrap, cover, label and date all items being put away.
    • c) Straighten up and organize all storage areas.
    • d) Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
    • e) Return all unused and clean utensils/equipment to the specified locations.
    • f) Turn off all equipment not needed for the next shift.
  • Assists in handling emergencies in order to protect our guest and associates, and preserve the building and its systems during the emergency. Must act as quickly and responsibly as possible to return the building to its normal operating status.
  • Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel policies and procedures. As well as the brand standards, policies and procedures

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