Job Description

Summary/Objective
The cook is responsible for the preparation of food to be served, complying with all applicable sanitation, health, and personal hygiene standards, and following established food production programs and procedures. The cook is responsible for the appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Functions

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Makes each meal a feast for the eyes and a treat for the taste buds. With your own signature flair, you’ll turn our high standards into memorable meals for every guest.
• In charge of the preparation of food using established production procedures and systems.
• Determines the amount and type of food and supplies required using production systems.
• Ensures availability of supplies and food or approved substitutions in adequate time for preparation.
• Sets steam table; serves or ensures proper serving of food for tray line or dining room.
• Complies with established sanitation standards, personal hygiene, and health standards. Observes proper food preparation and handling techniques.
• Stores food properly and safely, marking the date and item.
• Reports necessary equipment repair and maintenance to supervisor.
• Reports low supplies to supervisor
• Correctly prepares all food served following standard recipes and special diet orders.
• Plans food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved.
• Apportions food for serving.
• Maintains daily production records.
• Keeps work area neat and clean at all times; cleans and maintains equipment used in food preparation.
• Completes food temperature checks before service.
• Cross-works with other positions in the Food and Beverage Department
• Reads recipes and follows their instructions
• Assists in kitchen closing duties
• Take on other ad-hoc duties

Additional Functions

• In addition to the core job requirements, skill sets, and work-related experience the Cook/ Commis Chef must illustrate the ability and drive to:
• Approach each guest interaction with the mindset of exceeding guest expectations
• Embrace the company culture personifying it in daily interactions with guests and talent alike
• Help create an energized food experience through friendly and personalized service
• Be a self-starter always motivated to be their best
• Take pride in the overall look and feel of the hotel assuring cleanliness and conditions of Kitchen and surroundings, are at their peak at all times
• Contribute to a fun, energized, and comfortable working environment as an active member of the team
• Drive product quality and guest satisfaction consistently operating as if they “own it”
• Anticipate customer needs with the ability to change goals and direction quickly
• An outgoing, energetic personality with excellent communication skills
• Good working knowledge of the fundamentals of cold & hot food preparation
• Must be able to understand recipes, measurements, requisition amounts, and portion sizes.

Competencies

Supervisory Responsibility
This position has no supervisory responsibilities.

Work Environment

This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer, and chef’s knives. The employee is frequently exposed to heat, steam, fire, and noise.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. The employee is regularly required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 60 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures.

Position Type/Expected Hours of Work
This is a part-time position, regularly requiring long hours and frequent weekend and holiday work. Scheduling based on rotating shifts.

Required Education and Experience

Preferred Education and Experience

1. 2 years of food & beverage service and customer service experience in the Hospitality industry preferred.

Additional Eligibility Qualifications

• Must be able to speak, write, read and understand the primary language(s) used in the workplace to communicate with guests, associates, and supervisors
• Spanish proficiency preferred
• Must have excellent interpersonal skills when dealing with guests, associates, and the general public.
• Must have knowledge of local area attractions and entertainment. Must be able to work independently, PC proficient, be extremely customer service orientated
• Ability to work schedule based on business demands, including but not limited to weekends, holidays, and others
• Multi-tasking skills.
• Must be able to interact with a wide range of people.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.