Cook

Job Responsibilities Responsible for the preparation of food orders efficiently and consistently. Maintain organization, cleanliness, and sanitation of work areas and equipment. Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards. Ensure that food quality and food safety standards are maintained at a superior level on a daily basis. Complete opening duties as assigned, including setting up the physical aspect of the station: grill, pantry, make preparation list of necessary food items, requisition all listed food items and transport from walk-in, etc. to assigned station. Prepare necessary food items for the meal period and next service. Monitor and maintain cleanliness, sanitation, and organization of assigned station and service areas. Cook for the scheduled meal period. Remove soiled wares from the station as assigned and transport to the dishwashing area. Break down work station and complete closing duties. Follow 4 Keys service standards, standard operation procedures, and safety standards. Follow safety and security procedures. Work cohesively with co-workers and all departments as part of a team. Follow all appropriate policies and procedures while constantly striving to improve standards of operations. Adhere to attendance and reliability standards. Follow all additional duties as assigned by management. Work Hours Will be required to work flexible scheduled shifts based on business needs. Scheduling includes holidays, nights, and weekends depending on hotel events and functions. Education/Experience Minimum 1-2 year of experience as a cook in a hotel or high-end restaurant experience preferred. High school diploma; culinary certification preferred. Job Requirements Understand the mission, vision, and goals of the hotel. Must be able to prioritize and work efficiently with limited supervision. Must be detail-oriented and able to multi-task efficiently. Must be able to speak and understand and communicate the primary language(s) used in the workplace. Must possess excellent communication, follow up, and organizational Must have the ability to push, pull bend, squat, and lift on a regular basis. Safety requirements of PPE as needed for the duty assigned and with the use of required tools and equipment. Must be able to perform job functions with attention to detail, speed, and accuracy; prioritize, organize and follow up. Be a clear thinker, remaining calm and resolving problems using good judgment. Follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team. Ability to work well under the pressure of meeting production schedules and timelines for guests' pastry orders. Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line. Ability to work in hot, noisy, and sometimes close conditions Ability to work with all products and food ingredients involved. Ability to use all senses to ensure quality standards are met. Ability to comprehend and follow recipes. Must be able to lift and/or carry up to 50 pounds frequently to assist guests Ability to stand for extended periods of time Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests a normal in-person and phone conversation Ability to bend and twist, push, and pull, stoop, and kneel Ascend and descend a ladder Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.