Cook II - In-Room Dining

Plan, prep, set up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.

• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
• Resolve guest complaints, ensuring guest satisfaction.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Chef de Partie / Chef on Duty to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Opening Shift – Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach‑ins, walk‑ins); secure keys.
• Complete opening duties: set up workstation with required mise en place, tools, equipment and supplies; inspect cleanliness of tools, equipment and supplies; check production schedule and pars; establish priority items for the day; inform the Head Cook of any supplies that need to be requisitioned; transport supplies from the storeroom and stock in designated areas; start prep work on items needed for the particular menu of the day;
  
  organize all prep items needed from different areas to ensure that all items are in place and ready for service; continue prep work after the meal period for the next meal service; check P.O.S. printer; prepare all menu items following recipes and yield guide; inform the Chef on Duty of any shortages before the item runs out; 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 Chef on Duty; inform Chef de Partie of any excess items that can be used in daily specials or elsewhere; maintain proper storage procedures; minimize waste and maintain controls to attain forecasted food cost; disinfect and sanitize cutting boards and worktables; transport empty, dirty pots and pans to the pot wash station;
  
  direct and assist Stewards in making clean‑up more efficient; breakdown workstation and complete closing duties: return all food items to proper storage areas; rotate all returned product; wrap, cover, label and date all items being put away; straighten up and organize all storage areas; clean up and wipe down food prep areas, reach‑ins/walk‑ins, and shelves; return all unused and clean utensils/equipment to the specified locations;
  
  ice down hot items from the steam table; turn off all equipment not needed for the next shift; restock items that were depleted during the shift; review status of work and follow‑up actions required with the Head Cook before leaving.

• Assist with inventories as scheduled.
• Assist in plating up Banquet hot meals as assigned.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of Kitchen as assigned.
• Work at off premise functions.
• Research new menu items.
• Attend designated meetings.
• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Participate in ongoing training and encourage personal development of all associates.
• Continuous evaluation and improvement of the operations.
• Be an integral part of the development of future company projects.
• Provide an exceptional guest experience.

• Ability to work all stations on the line.
• Fluency in English in verbal and non‑verbal.
• Compute basic arithmetic.
• Provide legible communication.
• Comprehend and follow recipes.
• Expand/condense recipes.
• Perform job functions with attention to detail, speed and accuracy,…