Cafeteria Cook

Job Summary: The Cafeteria Cook creates exceptional culinary experiences for our greatest asset - our team!

Duties/Responsibilities:

• Provide the highest and most efficient level of hospitality service to all hotel employees.
• Must adhere to all sanitation regulations and requirements and also be responsible for the correct handling and preparation of all food items and equipment.
• Works in the designated station as set by Executive Chef and/or Sous Chefs.
• Responsible for maintaining cleanliness, and sanitation at the assigned work area.
• Responsible for preparing and cooking all food items according to the recipe and to specification.
• Prepare ingredients for cooking, including portioning, chopping, and storing food.
• Prepare all menu items by strictly following recipes and yield guides.
• Cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepares, seasons, and cooks a wide variety of meats, vegetables, soups, breakfast dishes and other food items.
• Slices, grinds and cooks meats and vegetables using a full range of cooking methods.
• Wash and peel fresh fruits, and vegetables and also be able to weigh, measure and mix ingredients in correct proportions.
• Set up the station with par stocks of menu items, and prepare the dishes designated for that station.
• Checks supplies and prep lists and ensures all items are prepped in a timely fashion.
• Replenishes service lines as needed and restocks and prepares the workstation for the next shift.
• Ensures that all products are stored properly in the correct location at the appropriate levels at all times.
• Communicate any assistance needed during busy periods and report any incidents to the Sous Chef to ensure optimum service to guests.
• Check and ensure the correctness of the temperature of appliances and food-.
• Serve food in proper portions on to correct serving vessels and plates.
• Wash and disinfect the kitchen area, workstations, tables, tools, knives and other equipment.
• Maintain correct portion size and quality of the food to the hotel's standards.
• Minimize waste and maintain controls to attain forecasted food costs.
• Review the status of work and follow-up actions required with the Head Cook before leaving.
• Assists other Team Members in the kitchen when needed or perform any other tasks assigned by the hotel management

Required Skills/Abilities: 

• Ability to read, comprehend and carry out instructions.
• Must know how to properly sharpen a knife, have advanced knife skills & Sanitation Skills.
• Command of the English language is required. 
• Ability to function well in a high-paced and at times stressful environment.
• Have general knowledge of cooking temperatures, making soups & sauces, preparing entrees, vegetable preparation and a la carte cooking
• Able to organize the assigned work area and efficiently put away orders.
• Able to operate kitchen equipment like braising pans, baking ovens, stoves, grills, microwaves and fryers.
• Able to produce quality products in a timely and efficient manner for the guests or staff.
• Must have excellent interpersonal and customer service skills.
• Excellent organizational skills and attention to detail.
• Excellent time management skills with a proven ability to meet deadlines.

Education and Experience:

High school diploma or equivalent.

At least two years of related experience required. 

Physical Requirements: 

• Must be able to work standing for a minimum period of 8 hours per day.
• Periodical bending, kneeling and stretching is required.
• Pull, push, move, carry and lift at least 40 pounds of force is required.
• Must be able to seize, grasp, turn and hold objects with hands.
• Will be exposed to hot and cold temperature extremes.
• Must be able to move, pull, carry and lift at least 50 pounds of force.
• Occasionally kneeling, sitting, crouching and climbing.
• Must be able to hear and speak clearly to communicate with guests and co-workers