Cook

Description

ESSENTIAL JOB FUNCTIONS:

1. Maintain compliance with all departmental/hotel policies and procedures.

2. Establish the day's priorities and assigned production and preparation tasks to be

executed.

3. Review daily menu specials.

4. Review banquet event orders and make note of any changes.

5. Communicate both verbally and in writing to provide clear directions to team

members.

6. Take physical inventory of specified food items for daily inventory.

7. Ensure all supplies are received, stored, and secured correctly.

8. Meet with the Front of House Leadership to review equipment needs, banquet

plate up assistance, cleaning schedule/project status, health/safety and

sanitation follow up.

9. Ensure that each kitchen work area is stocked with specified tools, supplies and

equipment to meet the business demand.

10. Ensure that items are prepared following recipes and yield guides, according to

department standards.

11. Ensure that quality and details are being maintained.

12. Assists the Culinary Leadership with the development of new menu items, test,

and write recipes.

13. Assist and direct training of new hires in specified phases of the kitchen

operation as directed. Maintain an on-going training program.

14. Ensure compliance with health and safety guidelines, including the handling of

special dietary and allergy requirements as needed.

15. Comply with attendance rules and be available to work on a regular basis. Be

present during meal periods.

16. Perform any other job-related duties as assigned. Ensure team members are

compliant with safe handling of food and have current safe food handling

certifications.

Qualifications

Minimum 3 -4 years of Cook experience Minimum 3 years of hotel experience