Cook III

Overview:

 

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.

Responsibilities:
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.

Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.

Resolve guest complaints, ensuring guest satisfaction.

Monitor and maintain cleanliness, sanitation and organization of assigned work areas.

Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.

Meet with Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

Complete opening duties:Set up workstation with required mis en place, tools, equipment and supplies.

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

Check production schedule and pars.

Establish priority items for the day.

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

Transport supplies from the Storeroom and stock in designated areas.

Start prep work on items needed for the day.

Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.

Produce centerpieces for Banquets and buffets. Display items attractively and to specified requirements.

Prepare amenity orders for Room Service.

Inform the Chef on duty of any shortages before the item runs out.

Assist the Baker as required to ensure optimum service to guests.

Maintain proper storage procedures as specified by Health Department and Hotel requirements.

Minimize waste and maintain controls to attain forecasted food cost.

Inform the Kitchen of any excess items that can be utilized in daily specials or elsewhere.

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:Return all food items to the proper storage areas.

Rotate all returned product.

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

Straighten up and organize all storage areas.

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

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

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

Turn off all equipment not needed for the next shift.

Restock items that were depleted during the shift.

Review status of work and follow-up actions required with the Chef before leaving.

Qualifications:
Fluency in English both verbal and non-verbal.

Provide legible communication.

Compute basic arithmetic.

Comprehend and follow recipes.

Expand/condense recipes.

Ability to:Perform job functions with attention to detail, speed and accuracy.

Prioritize and organize.

Be a clear thinker, remaining calm and resolving problems using good judgement.

Follow directions thoroughly.

Understand guest’s service needs.

Work cohesively with co-workers as part of a team.

Work with minimal supervision.

Maintain confidentiality of guest information and pertinent Hotel data.

Ascertain departmental training needs and provide such training.

Ability to input and access information in the property management system/computers/point of sales system.

Previous guest relations training.

Previously worked with all products and ingredients involved.

Artistic talent.

Exert physical effort in transporting (50 pounds)

Endure various physical movements throughout the work areas.

Remain in stationary position for 4 to 6 hours throughout work shift.

Satisfactorily communicate with guests, management and co-workers to their understanding.

Experience, Education, & Licensure:

1-3 years’ experience as a Cook at a quality style Hotel or Restaurant.

Food handling certificate.

High school diploma or equivalent vocational training certificate.

Certification of Culinary training or apprenticeship

Compensation

Base Pay Start Rate: $22.75/Hr.

 

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match 

 

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