Do you want to be a part of a winning team? Come join us at the Westin VB Town Center.
Pay $15 to $18 an hour; based on experience
Position Purpose
The Cook will prepare and cook dishes using appropriate ingredients and prep techniques according to recipes provided. The dishes could include but are not limited to salads, soups, fish, meats, vegetables, desserts, or other foods.
Essential Functions:
Understands and abides by all safety protocols.
Willingly embrace last-minute changes in direction and unexpected changes in operational plan.
Performs other duties as assigned.
Maintain positive guest relations at all times.
Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
Be able to read and understand recipes information as well as BEO (Banquet Event Orders) in order to be able to prepare and cook foods accordingly.
Complete department/hotel opening duties which include: a) Set up work station with required items in 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.
Meet with Head Cook/Sous Chef to review daily assignments, anticipated business levels, changes and other information pertinent to the job performance.
Start prep work on items needed for the particular menu of the day. Organize all of the various prep items needed from
different areas to ensure that all items are in place and ready for service.
Inform the Sous Chef of any shortages before the item runs out. Check the quality of raw or cooked food products to ensure that standards are met.
Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
During service, be able to read and understand information off PMS system and adjust food preparation accordingly
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Complete department/hotel closing Duties: a) Return all food items to the proper storage areas. b) Wrap, cover, label and date all items being put away. c) Straighten up and organize all storage areas. d) Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves. e) Return all unused and clean utensils/equipment to the specified locations. f) Turn off all equipment not needed for the next shift.