Seasonal Cook AM ("Temporada AM Cocinero​/a"

POSITION PURPOSE

Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards.

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
• Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
• Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
• Set up station with predetermined mise en place required to service all functions.
• Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
• Clean food preparation areas, cooking surfaces, and utensils.
• Maintain sanitation, health, and safety standards in work areas.
• Verify that prepared food meets requirements for quality and quantity.
• All other duties assigned by manager or supervisor.

• Assist with any guest inquiry.
• Follow all company and safety and security policies and procedures.
• Report maintenance problems, safety hazards, accidents, or injuries.
• Perform other reasonable job duties as requested by direct and indirect supervisors.

• Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems.
• Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
• Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
• Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
• Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
• Must be able to lift up to 45 lbs. as needed.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
• Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
• Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Requires good communication skills, both verbal and written.
• Must have excellent leadership capability and customer relations skills.
• Must be detail oriented with outstanding organizational and communication skills.
• Must possess basic computer skills.
• Must possess basic computational ability.
• Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
• Self-driven and able to work independently.
• Experience in using cutting tools, cookware and bakeware
• Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

High school or equivalent education required.

• Minimum 2 years cooking experience, preferably high volume

• Food Handlers certification required.

All Staff Members must maintain a neat, clean, and well-groomed…