Dinner Cook

JOB SUMMARY

The cook is responsible to prepare, season, and cook menu and non-menu orders according to Brand specifications. He/she will also clean and sanitize all work areas including kitchens, food preparation, dish washing, storage, service and other areas as directed. He/she may help order supplies or help keep records and accounts. He/she will follow safe food handling and service practices and work closely with the sales staff to service guests, meeting rooms, events, catering, restaurants and bars. He/she will comply with any licensing or regulatory requirements.

QUALIFICATION STANDARDS

EDUCATION & EXPERIENCE

• High school diploma or equivalent is preferred.
• Must be fluent in English.
• Food handling certificate in states or counties where required.

PHYSICAL REQUIREMENTS

• Long and flexible hours sometimes required.
• Must be able to work evenings, weekends and holidays as needed.
• Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Ability to reach overhead, utilize both hands, to bend over, to stoop and kneel.
• Must be capable of climbing and descending stairs during their shift.

MENTAL REQUIREMENTS

• Must be able to understand and follow directions, guidelines and work objectives as set forth by his/her supervisor.
• Must be able to understand potential hazards and subsequent procedures involved in working around commercial chemical agents.
• Must be capable of self-supervision and have the ability to manage time accordingly in order to complete the required work in a pre-specified amount of time.

DUTIES AND RESPONSIBILITIES

SERVICE ATTITUDE AND COMMUNICATION

• Maintain high standards of personal appearance and grooming, which include compliance with Brand dress code and uniform requirements.
• Maintain a professional and friendly demeanor at all times.
• Must be always attentive, courteous and efficient in the dealings with guests, managers and all other employees.
• Establish and maintain good communications and team work with fellow employees and other departments within the hotel.
• Develop a team player attitude for the good of the hotel.
• Interact with guests by being professional.

FOOD & HANDLING RESPONSIBILITY

• Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, roasters, hot plates, buffets, etc.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Season and cook food according to standards or recipes.
• Weigh, measure, and mix ingredients according to recipes.
• Portion, arrange, and garnish food, and serve food to waiters or guests.
• Complete prep in advance as required by supervisor.
• Responsible for the sanitation of the kitchen and food preparation areas.
• Follow safe food handling and service practices at all times.
• Work closely with the sales staff to service the meeting rooms, events with catering and any other needs.
• Practice safety throughout the work shift by removing/correcting any hazards identified.
• Follow all Brand safety practices such as: wearing personal protective equipment, reading chemical warning labels, and all other safe work practices.
• Responsible for food service set up and break down.
• Handle meeting room catering needs. Frequently check with contact person of meeting to see if anything else is needed.
• Must be able to operate grills, ovens, hot plates, buffets, juice and milk machines, commercial refrigerators and freezers, coffee brewer, commercial dishwasher, and vacuum cleaner.
• Maintain the kitchen in an orderly and clean fashion.
• Wash dirty dishes as soon as possible.
• Restock any necessary items during service hours.
• Monitor food inventories and maintain appropriate levels; do grocery shopping activities.

GENERAL RESPONSIBILITY

• Comply at all times with Brand compliance standards and regulations to encourage safe and efficient hotel operations.
• Participate in all-employee meetings, events and other functions required by management.
• Be familiar with all policies, hotel rules and hotel terminology.
• Attend meetings as required by management.
• Perform any other duties as requested by management.

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