Vacancy caducado!
A Cook II is responsible for preparing banquet food items in the hotel's continuing effort to deliver outstanding guest service and financial profitability.What will I be doing? As a Cook II, you would be responsible for preparing banquet food items in the hotel's continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:Prepare banquet food items including, but not limited to, salads, fruits, dressings, fish items and appetizers, according to designated recipes and quality standardsMaintain cleanliness and comply with food sanitation standards at all timesManage guest orders in a friendly, timely and efficient mannerEnsure knowledge of menu and food productsStock and maintain designated food stations(s)Visually inspect all food sent from the kitchenPractice correct food handling and food storage procedures according to federal, state, local and company regulationsWhat are we looking for?EDUCATIONAny combination of education, training or experience that provides the required knowledge, skills and abilities. High school diploma required. Culinary or Apprenticeship program preferred.EXPERIENCEThree to five years cooking experience required. Prior hotel and restaurant cooking experience preferred.LICENSES OR CERTIFICATESAbility to obtain any government required licenses or certificates.GROOMING/UNIFORMSAll employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process.OTHERAdditional language ability is strongly preferred.SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITYThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.Good working knowledge of accepted standards of sanitation.Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members.Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule.Ability to stand and to work continuously in confined spaces.Ability to perform duties within extreme temperature ranges.EOE/AA/Disabled/Veterans
Vacancy caducado!