Cook

Essential Job Duties and Responsibilities

• Food Preparation & Production:
• Prepare all menu items according to approved recipes, yield guides, and production schedules.
• Cut, fabricate, dice, mince, chop, andportionmeats, fish, fowl, vegetables, fruits, and other food items according to specifications.
• Expand and condense recipes asrequiredto meet business needs
• Ensure all kitchen work areas are stocked with required tools, equipment, and supplies to meet operational demand
• Maintain and update recipe cards, plating guides, production schedules, and reference photos
• Assist Cook 1 and senior team members with prep for high-volume or complex dishes.
• Participate in training sessions, improving knowledge of kitchen techniques and equipment use.
• Opening & Closing Duties
• Perform opening duties including turning on specified equipment (ovens, fryers, steam tables), filling steam tables, unlocking secured areas, and securing keys.
• Set up workstation with proper miseenplace, tools, equipment, and supplies.
• Inspect cleanliness and functionality of tools, equipment, and workstations.
• Break down workstation at the end of shift, ensuring all food items are properly stored, labeled, dated, rotated, and secured.
• Turn off equipment notrequiredfor the next shift and restock depleted items.
• Sanitation, Safety & Compliance
• Maintain strict compliance with State health regulations, food safety standards, and Hotel sanitation requirements.
• Disinfect and sanitize cutting boards, worktables, and prep surfaces regularly.
• Maintain proper food storage, labeling, dating, and rotation procedures (FIFO).
• Maintain complete knowledge of proper equipment usage and ensure equipment is used only as intended.
• Transport dirty pots, pans, and utensils todesignatedwash stations.
• Guest Experience & Service Standards
• Anticipate guest needs and respond promptly, courteously, and professionally at all times.
• Maintain positive and personalized guest relations, tailoring interactions based on guest preferences when applicable.
• Proactively resolve guest concerns in collaboration with leadership to ensure guest satisfaction.
• Maintain familiarity with all Hotel services, features, and local attractions to accurately respond to guest inquiries.
• Meet with the Head Cook or Sous Chef to review assignments,anticipated business levels, and operational updates.
• Attend pre-shift briefings and provide operational feedback when appropriate.
• Assist other kitchen areas and departments as needed to ensureoptimalguest service.
• Collaborate cross-departmentally whiledemonstratingthe Proper Ethos with colleagues and guests.

• Minimum of3year of experience as a Cook in a fast-paced kitchen environment
• Certification of culinary training.
• Valid food handling certificate.
• Fluency in English (verbal and written).
• Ability to perform basic mathematical calculations (addition, subtraction, multiplication, division).
• Ability to read, write, and communicate legibly.
• Working knowledge of various cooking methods, ingredients, equipment, and kitchen procedures.

• Strong organizational and time-management skills with the ability to prioritize tasks effectively.
• Attention to detail, speed, and accuracy in food preparation.
• Ability to work efficiently under pressure in a fast-paced environment.
• Strong teamwork and cross-departmental collaboration skills.
• Flexibility toworkvarying schedules, including evenings, nights, weekends, and holidays.

• Ability to stand, walk, and move continuously for extended periods of time.
• Ability to perform repetitive physical motions including bending, twisting, stooping, reaching overhead and below the knees.
• Ability to lift, carry, push, pull, and place objects weighing up to25-30pounds without assistance.
• Ability to…