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Food Production Associate
2 months ago
Position Overview: The primary role of the Cook is to effectively plan, prepare, and deliver high-quality food service in accordance with established brand standards and company policies. The following outlines the key responsibilities associated with this position, though additional tasks may be assigned at management's discretion.
Key Responsibilities:
- Ensure the efficient and proper preparation of all food items, meeting both quality and quantity standards.
- Maintain comprehensive knowledge of and adhere to all departmental policies, service procedures, and standards.
- Demonstrate proficiency in the correct maintenance and operation of kitchen equipment.
- Foster positive guest relations consistently.
- Uphold cleanliness, sanitation, and organization within all work areas.
- Strictly follow state sanitation and health regulations, as well as hotel requirements.
- Engage with management and team members to discuss assignments, changes, and expected business levels.
- Keep an accurate inventory of all kitchen items.
- Build and maintain strong relationships with vendors and suppliers.
- Prepare workstations with necessary tools, equipment, and supplies.
- Initiate prep work for menu items as required.
- Verify that the POS printer at the workstation is functioning properly.
- Prepare all menu items according to established recipes and yield guides.
- Communicate effectively during peak periods to request assistance as needed.
- Follow proper storage procedures as mandated by health department and hotel standards.
- Handle, lift, and transport objects weighing up to 40 lbs. independently, and over 40 lbs. with assistance.
- Minimize waste and maintain controls to achieve forecasted food costs.
- Complete closing duties, including returning food items to storage, rotating products, labeling items, and cleaning food prep areas, equipment, and utensils.
- Check in with customers to ensure satisfaction with their meals and address any concerns.
- Monitor the condition of kitchen equipment and report any unsafe or malfunctioning items to a supervisor.
- Be knowledgeable about all safety and emergency procedures.
- Stay informed about all rates and offerings.
- Maintain communication with previous and subsequent shifts.
- Ensure compliance with energy conservation and job safety standards.
- Complete daily assignments efficiently and within designated timeframes.
- Report all safety issues to management.
- Participate in all mandatory training sessions and meetings.
- Exhibit flexibility with scheduling and assignments.
- Maintain effective performance under pressure.
- Perform similar duties as requested by a supervisor.
Qualifications:
- Valid Food Handler's License.
- Proficient in using computer systems.
- Exceptional customer service skills.
- Able to work independently as well as collaboratively.
- Capability to lift and carry up to 40 lbs.
- Strong communication skills.
- Ability to follow verbal and written instructions accurately.
- Attention to detail is essential.
- Ability to multitask effectively.
- Demonstrates initiative and proactivity.
- Willingness to work a flexible schedule, including weekends and various shifts.
- Minimum of 2 years of culinary experience.
- Formal culinary training is a plus.