JOB DESCRIPTION/ESSENTIAL FUNCTIONS COOK REPORTS TO

Executive Chef/AGM/F&B Director

BASIC PURPOSE

To provide high quality and consistent culinary offerings to hotel guest and clients. To work closely with the Executive Chef to maintain a clean and safe working environment, and to assist with all F & B functions as needed and directed by management.

ESSENTIAL FUNCTIONS

• Plan the production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Monitor and maintain the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• As directed, train new kitchen employees to perform culinary tasks as needed
• Perform special projects and other responsibilities as assigned.
• When needed, assist other departments and employees with any tasks requested by a supervisor or maanger

Knowledge and Skills:

Education:

High School education or equivalent

Experience:

Experience required by position is from one to two full years of full employment in a related position with this company or other organization(s).

Skills and Abilities:

• Basic knowledge of cooking and the practices and procedures of a kitchen
• Ability to problem solve in a hectic environment to ensure maximum efficiency
• Ability to understand recipes, ingredient listings, plating and presentation
• Ability to work as a team member and an ability to communicate clearly and concisely with kitchen and wait staff.

No.

of employees supervised:

None Travel required:

None Hours Required:

Forty hours per week

ENVIRONMENT

Physical Job Requirements Lifting/Pushing/Pulling/Carrying Position requires daily and frequent lifting, pushing, pulling and carrying of supplies Bending/Kneeling Position requires daily and frequent bending and kneeling to retrieve supplies, operate lower ovens, and perform any number of tasks associated with kitchen work, including clean-up requirements Mobility Total mobility is required, with continuous movement throughout the kitchen/hotel requied Continuous Standing/Walking Position requires continuous and daily standing and walking during the course of a full shift Work Environment

• Position generally requires inside work only, often in a hot and hectic environment
• Position may require outside and/or community involvement at the request of the General Manager or Executive Chef which may then require working in extreme hot or cold temperatures.

Hearing/Vision/Speech:

• One-on-one communication with guests, supervisors, and line staff is critical
• Must be able to receive, understand, and give direction
• Must be able to hear all kitchen timers and alarms
• Must have excellent verbal and written skills

Chemicals/Agents:

Grease cutters, abrasive cleaners and basic kitchen cleaners and disinfectants will be used on a daily basis

Protective Clothing Type:

Basic kitchen apparel, including non-slip shoes and appropriate cook/chef outerwear may be required

Equipment Operation:

Position requires the efficient, frequent and daily use of knives, ovens, fryers, choppers, food processors and other basic kitchen utensils and equipment.

Pay:

$16.00 - $18.00 per hour Expected hours: No more than 40.0 per week

Benefits:

401(k) matching Dental insurance Employee discount Health insurance Paid time off Referral program Vision insurance

Work Location:

In person