Vacancy caducado!
Role Objective:
Cooks craft the culinary experience for our customers. You take ownership in preparing and presenting our food and ensure proper service from the front line to delivery. You focus on cleanliness and ensure proper sanitation while delivering a positive memorable experience with each and every customer encounter.
Reports To: Executive Chef and Kitchen Supervisor
Responsibilities/Duties:
Prepare and organize the station and cooking all food necessary to start serving.
Cook menu items as directed in a timely manner.
Operate kitchen equipment such as buffalo chopper, slicer, mixer, broiler, steamer, smoker, frill, fryer and cooler in the preparation of meals.
Maintain knowledge of and utilize preparation techniques such as sauté, boil, steam, roast, braise, blanch, sear, puree, bone, mince, trim and garnish.
Working with all staff members to keep the kitchen area clean and fee of spills at all times.
Working with and keeping the lines of communication open between all employees to provide a smooth running operation.
Knowledge of proper handling and storage of food, for example: temperatures and thawing of food.
Maintain proper production levels.
Communicate effectively with management regarding guest issues, supply levels, etc.
Perform duties in accordance with company standards, policies and guidelines, federal & state guidelines.
Learn menus, recipes, presentation, and preparation methods.
Ensure that all food is stored in proper containers with proper storage, labels and holding temperatures.
Cook only sufficient food in advance to cover expected business volume and to maintain quality. Enforce all controls as required such as portion control, employee meals, and stock rotation of prepared product.
Prepare all food for next shift and for the following day as required and directed.
Help facilitate all aspects of the culinary operation to include but not limited to prep, line and banquet production.
Help ensure quality of product is up to Chefs standards through daily tastings.
Responsible for documented daily temp logs to include coolers and front line.
Facilitate shift changes and relay any pertinent information to supervisor and/or next shift employees.
Maintain the work area, including counter tops, utensils, equipment, and refrigeration equipment in a clean and sanitary condition in accordance with applicable laws, rules and regulations.
Maintain personal hygiene in compliance with applicable rules, regulations and laws.
Performs all other related duties as assigned.
Essential Elements
Ability to maintain regular and punctual attendance.
Ability to push and/or pull a loaded hot box (Banquet Cart) weighing approximately 100-150 pounds.
Ability to lift and move approximately 50 pounds.
Ability to bend, squat, kneel, climb and reach continuously.
Ability to perform tasks requiring sustained repetitive motion. (For example: dishing portions, carving, stirring and chopping.)
Ability to properly maintain and properly operate basic kitchen equipment. For example: slicers tilt skillets, steamers and mixers.
Ability to move freely within kitchen area. Ability to stand for prolonged periods of time.
Ability to work in temperature extremes, including handling hot utensils and equipment.
Ability to work flexible schedule including nights, weekends and holidays.
Ability to work well in a team environment.
Ability to anticipate customers needs, resolve guest complaints to ensure guest satisfaction and maintain positive customer relations at all times.
Ability to understand and execute all safety & emergency procedures.
Essential Skills:
Highly resourceful, flexible and creative in solving problems.
Ability to work on multiple projects and execute with a high level of quality and accuracy.
Excellent written & verbal skills.
Excellent decision making skills.
Ability to plan resources effectively, anticipate obstacles and develop solutions
Ability and desire to adapt quickly to change.
Strong inter-personal and organizational skills.
Ability and desire to adapt quickly to change.
Ability to work in a fast pace environment.
Must be alert to the customers' needs.
Good hearing and vision with or without corrective lenses.
Have some command of the English language.
Have some basic mathematical skills.
Ability to work a varied & flexible schedule understanding that the hotel is operating 24 hours a day, 365 days of the year including nights, weekends and holidays.
Vacancy caducado!