Cook 1

Overview

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.  Direct, train and monitor performance of Line Cooks.  Maintain organization, cleanliness and sanitation of work areas and equipment.

Responsibilities

• 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; Demonstrate leadership qualities

Additional Duties & Responsibilities:

• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Participate in ongoing training and encourage the personal development of all associates
• Continuous evaluation and improvement of the operations.
• To be an integral part of the development of future company projects
• To provide an exceptional guest experience

Qualifications

• 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
• The Ability to:
  • Perform job functions with attention to detail, speed and accuracy.
  • prioritize and organize
  • Be a clear thinker, remaining calm and resolving problems using good judgment.
  • Follow directions thoroughly
  • Follow directions thoroughly.
  • Understand guest’s service needs.
  • work cohesively with co-workers as part of a team
  • work with minimal supervision
  • maintain confidentiality of guest information and pertinent Hotel data
  • direct performance of staff and follow up with corrections when needed
• Previous supervisory experience
• Previously worked with all products and food ingredients involved.
• Artistic talent
• Ability to input and access information in the property management system/computers/point of sales system
• Previous guest relations training
• Exert physical effort in transporting 50 pounds
• Endure various physical movements throughout the work areas.
• Remain in stationary position for 4 to 6 hours throughout work shift.
• Satisfactorily communicate with guests, management and co-workers to their understanding.

Experience, Education, & Licensure:

• 5 years’ experience as a Line Cook at a quality style Hotel or Restaurant.
• Food handlers certificate
• High school diploma or equivalent vocational training certificate
• Certification of Culinary training or apprenticeship

Compensation

Base Pay Start Rate: $26.66/Hr

We offer a competitive benefit package for full-time, regular team members that includes: group medical, dental, vision, life, and disability benefits, as well as participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement and an employee assistance program. We also offer paid time off/sick time and are proud to offer participation in a 401(k) plan with a company match! 

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Compensation: 26.66 to N/A (USD)