Job Title: Cook
Supervision Exercised: None
Supervision Received: Kitchen Supervisor, Bar Manager, F&B Manager, AGM, GM
The cook is responsible for food preparation and assigned kitchen duties. Work hours/days vary as dictated by business needs, and include weekends and holidays as necessary.
- Plan and prepare various food items and meals for restaurant/bar, and catering functions, following proper food handling and safety guidelines.
- Follow recipe and preparation standards. Properly package, label and store all food products.
- Minimize food waste.
- Assist with quality and presentation issues, cleanliness and organization of the kitchen.
- Accommodate guests’ special requests.
- Prepare, present and place all food for banquet events in accordance with event order instructions. Recover food post event and dispose of in accordance with policy.
- Maintain clean work area, practicing “clean as you go” policy.
- Deep clean equipment according to schedules.
- Maintain uniform and appearance in neat and clean condition at all times.
- Perform inventory, ordering and receiving of all Food & Beverage items as directed.
- Prepare daily prep sheets and review with supervisor.
- Place food orders as instructed.
- Receive food & beverage deliveries, inspecting products for compliance with health requirements, quantity and quality.
- Maintain sanitation and safety standards with anyone entering the kitchen area.
- Coordinate catering event orders and Food preparation with Sales Department.
- Work safely, watch for safety hazards, take immediate corrective action and report safety issues immediately to your Department Supervisor.
· High school graduate or equivalent.
· Minimum two year hospitality or restaurant food service experience required.
· Current City of Houston food handler license.
· Able to work with little or no supervision.
· Operating knowledge of kitchen equipment.
· Accuracy and speed in executing assigned task.
· Read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors. Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
· Ability to move, traverse, position self to reach corners on floors and high places; observe conditions, detect odors, position and navigate carts weighing up to 200# in tight spaces; operate equipment including mops, ovens, dish machines, trash compactors, floor buffers, spray bottles and keg lifts. Lift, carry and position loads of at least 50#. These abilities are required for an entire shift.