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.
REPORTS TO: Restaurant Supervisor
Main Kitchen, Outlet Kitchens, and Stewarding areas
Job involves working:
Under variable temperature conditions (or extreme heat or cold).
Under variable noise levels.
Around fumes and/or odor hazards.
Around dust and/or mite hazards.
Internal: Staff in Kitchen, Stewarding, F&B Service, and Storeroom and Engineering.
External: Hotel guests/visitors, Food Vendors, Equipment Repair Company personnel, and Health Department inspectors.
1. 1 years experience as a Cook.
2. Food handling certificate.
3. Fluency in English both verbal and non-verbal.
4. Compute basic arithmetic.
5. Provide legible communication.
6. Comprehend and follow recipes.
7. Expand/condense recipes.
8. Ability to:
Willing to perform job functions with attention to detail, speed, and accuracy.
Ability to prioritize and organize tasks.
Ability to think clearly, can remain calm, and solve problems using good judgment.
Ability to follow specific directions thoroughly.
Desire to understand guests' service needs.
Ability to work cohesively with co-workers as part of a team.
Ability to work with minimal supervision.
Ability to maintain confidentiality of guest information and pertinent hotel data.
1. High school graduate or equivalent vocational training certificate.
2. Certification of Culinary training or apprenticeship.
3. Fluency in a second language, preferably Spanish.
4. Sanitation certificate.
5. Expand and condense recipes.
6. Ability to input and access information in the property management system/computers/point of sales system.
7. Previous guest relations training.
8. Artistic talent.
1. Exert physical effort in transporting 0-50 pounds.
2. Endure various physical movements throughout the work areas.
3. Reach 60 inches.
4. Remain in stationary position for 8 hours throughout work shift.
5. Satisfactorily communicate with guests, management, and co-workers to their understanding.
ESSENTIAL JOB FUNCTIONS
1. Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
2. Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
3. Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
4. Maintain positive guest relations at all times.
5. Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
6. Resolve guest complaints, ensuring guest satisfaction.
7. Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
8. Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
9. Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, discuss changes, and other information pertinent to the job performance.
10. 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.
11. Complete opening duties:
a) Set up work station with required mis en place, 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.
12. Start prep work on items needed for the particular menu of the day.
13. Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
14. Continue prep work after the meal period for the next meal service.
15. Check POS printer at the work station; ensure that it is in working order and there is enough paper available for the shift.
16. Prepare all menu items following recipes and yield guide.
17. Inform the Sous Chef of any shortages before the item runs out.
18. Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
19. Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
20. Inform Head Cook of any excess items that can be used in daily specials or elsewhere.
21. Maintain proper storage procedures as specified by Health Department and Hotel requirements.
22. Minimize waste and maintain controls to attain forecasted food cost.
23. Disinfect and sanitize cutting boards and worktables.
24. Transport empty, dirty pots and pans to the pot wash station.
25. Direct and assist Stewards in order to make clean-up a more efficient process.
26. Breakdown work station and complete closing duties:
a) Return all food items to the proper storage areas.
b) Rotate all returned product.
c) Wrap, cover, label, and date all items being put away.
d) Straighten up and organize all storage areas.
e) Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
f) Return all unused and clean utensils/equipment to the specified locations.
g) Ice down hot items from the steam table, so they cool quickly.
h) Turn off all equipment not needed for the next shift.
i) Restock items that were depleted during the shift.
27. Review status of work and follow-up actions required with the Head Cook before leaving.
SECONDARY JOB FUNCTIONS
1. Assist with inventories as scheduled.
2. Assist in plating up Banquet hot meals as assigned.
3. Follow maintenance program and cleaning schedule.
4. Perform duties in other areas of Kitchen as assigned.
5. Work at off-premise functions.
6. Research new menu items.
7. Attend designated meetings.
Requirements are representative of minimum levels of knowledge, skills, and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees, or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.
This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.