Cook

Description

• Manage all aspects of the food production for banquets, including food preparation according to the description.
• Adhere to sanitation practices.
• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Set up station with predetermined method place required to service all banquet functions.
• Practice sanitation and safety daily to ensure the total customer satisfaction.
• Consult with Executive Chef and Sous Chef on a daily basis, and other departments related to the Food & Beverage, as needed.
• Relay all pertinent information to the Executive Chef and Sous Chef.
• Assist and participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continuous improvement in networking.
• Arrive at workplace on time in full uniform prepared with tools and all equipment needed for service.
• Ensure all necessary reports and forms are completed daily.

• Ability to consistently interact in a professional and polite manner.
• Must be able to read and write to facilitate the communication process.
• Strong verbal and written communication skills.
• Ability to work cooperatively and collaboratively with all members of Hotel staff across all departments, including department managers, supervisors, coworkers, suppliers, vendors, and hotel guests.
• Knowledge of back of house restaurant and banquet operating procedures
• Ability to use sound judgement, critical thinking and decision-making skills
• Knowledge and ability to read, interpret, properly identify, and effectively communicate information, including food, beverage, cleaning supply, equipment, and product labels.
• Ability to learn and use new technology
• Knowledge of incident and accident prevention involving kitchen equipment, such as fryers and ovens
• Ability to proactively identify and alert appropriate management of kitchen equipment concerns before incidents occur, ranging from minor problems to catastrophic failures
• Ability to identify and immediately report any and all safety concerns, accidents, or possible kitchen equipment failures.
• Knowledgeable in all aspects of food preparation and food handling.
• Extensive knowledge of the back of house kitchen operations and facilities.
• Must be detail oriented with outstanding organizational skills.

• Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
• Ability to exert faced-paced walking to reach different areas and floors of the hotel in a timely basis.
• Ability to work in narrow or limited spaces.
• Walking and standing are required throughout the work day.
• Must be able to stand and exert well-paced mobility for up to 4 hours in length.
• Must be able to bend, stoop, squat and stretch to fulfill cooking, cleaning, and relevant maintenance tasks.
• Must be able to lift up to 50 lbs. on a regular and continuing basis.
• Must be able to push and pull carts and equipment weighing up to 50 lbs. on a regular and continuing basis.
• Must be able to exert fast-paced ability in limited space and reach other locations of the hotel on a timely basis.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Must have finger dexterity to be able to operate all necessary equipment, such as computers, printers, 10-key adding machine, electric typewriter, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and…