Cook III

* 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.

* 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.

* Be able to complete simple culinary tasks to established specs or to efficiently learn these tasks so that they can be completed relatively independently

* Complete opening duties:

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

* 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.

*Physical Environment:*

Ability to walk or stand for extended periods of time during course of shift.

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 . One year culinary experience in similar operation . Basic knife 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.

Must be customer-service oriented and have excellent hospitality skills.

**Apply for Cook III**

First name Last name Email address Phone number I would like to receive updates about my application via SMS Address (optional) City (optional) State/Province Zip/Postal Code Yes No Please add your resume 10MB limit; .pdf, .doc, and .docx file types are accepted. ATTACH FILE Please add your resume 10MB limit; .pdf, .doc, and .docx file types are accepted.