Laurel Hotel and Spa - Cook II Overnight Job Auburn area,Alabama USA,Restaurant/Food Service

Position: The Laurel Hotel and Spa - Cook II Overnight

We pay approximately 55% of our employee's benefits.
Complimentary meal for every shift worked

Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Displays and presentations of all items designated by sous chef for service. All mise en place completed to the satisfaction of supervisor and/or sous chef. Employee will be able to follow established recipe and plating guide provided, to exact specification maintain and organize their station and equipment in a neat and orderly fashion to meet the Chef's expectation.

Maintain and contribute to a positive work environment.

Responsibilities:

Good knife skills

Can season food properly

Can properly follow all processes that are in place

Can communicate with all internal customers efficiently (Stewarding, service staff)

Can fill out all requisitions properly

Can follow all rules and regulations in employee handbook properly

Properly rotate product in walk-in cooler

Clean and maintain equipment properly

Maintain and strictly abide by state sanitation/health regulations and hotel requirements

Can organize and set up workstation fast and efficiently

Rotate, label and date all food on station

Ability to work in a fast-paced, intense work environment under sometimes extreme heat and stress

Ability to work any station in the kitchen

Follow cleaning schedule

Knowledge of operating all kitchen equipment (i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.)

Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes

Ability to read, write and understand the English language in order to complete requisitions, read recipes and communicate with other employees

Abilities:

Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong.

Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.

Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules.

Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.

Speech Clarity - The ability to speak clearly so others can understand you.

Ability to perform job functions with attention to detail, speed and accuracy. Ability to prioritize, organize, delegate work and follow through with assigned tasks. Ability to be a clear thinker, remain calm and resolve problems using good judgment. Ability to work well under pressure of meeting production schedules and timelines of food displays. Ability to handle multiple tasks at one time while maintaining a high level of professionalism.

Ability to work well with others in a team environment. Ability to contribute to the growth and success of the team. Ability to butcher meat. Ability and work pertaining station as outlined in the CBA under classification for Group II. Ability to maintain a clean, neat and organized work environment. Ability to follow recipes, to increase or decrease recipe as needed.

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