Cook II; Restaurant

Essential Duties And Responsibilities

• Safely prepare all food prep and food items in accordance with standard hotel recipes and specifications.
• Ensure good turnover of products by practicing proper rotation and maintaining inventory.
• Listen and respond to guest inquiries using a positive, clear speaking voice. Answer questions and offer assistance to provide excellent guest service.
• Monitor staff performance, product quality and production flow in the absence of the Saucier or Sous Chef. Foster improvements where needed.
• Participate in the activities of cooks and other team members involved in preparing, cooking and presenting food in accordance with hotel productivity standards, cost controls and special needs.
• Make constant contact with both internal and external guests to provide optimal guest service. This includes contact with various hotel departments in an effort to obtain pertinent information needed to ensure proper guest service is provided.
• Any other duties as assigned within the scope of this position.

• Organized, prioritize work, and meet deadlines.
• Comprehend and follow supervisor’s instructions.
• Maintain a neat, clean and well-groomed appearance.
• Able to work with interruptions.
• Strong knowledge of food service industry, cuisines and beverages.
• Ability to read, write, use basic math, and complete tasks.
• Coordination, analysis, precision, following instructions, memorization, problem solving, independent judgment, and decision making.
• Flexible to work all shifts including holidays, nights, and weekend hours as business needs dictate.
• Must be a minimum of 21 years of age.

• Minimum 1 year culinary experience in a high volume restaurant kitchen required or any combination of education, training, or experience that provides the required knowledge, skills, and abilities.

• Constant standing, occasional sitting, walking, reaching overhead, bending over, crouching, kneeling, climbing, and balancing during the shift.
• Must be able to push/pull 25 lbs or less frequently and 75 lbs or less occasionally.
• Frequent use of both hands and feet, requiring constant dominant light and firm grasping motions and finger dexterity.
• Constant use of vision abilities including distance, depth perception, field of vision, and color vision.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Work performed consistently indoors alone and frequently with and around others with occasional outdoor work. Team member will perform work face-to-face, including verbal contact with others on extended shifts around computer equipment, mechanical, and other electrical devices.
• Exposure to extreme heat, extreme cold, and possible wet and/or humid environments.
• Noise level usually moderate to loud.
• Exposure to fumes/odor and/or secondhand smoke; around moving objects, slippery surfaces, and flame/heat generated devices.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.