Cook

Position Summary Responsible for menu planning, food ordering, food production, storage and sanitation, and kitchen supervision. Our staff prides itself on providing outstanding hospitality to our guests, and our Food Service team is a significant part of this. Essential Duties and Responsibilities The following essential duties may be carried out with or without reasonable accommodation: Follows all cleaning, safety, and food service standards of the restaurant, and of Federal, State and Local laws. Trains, schedules, and supervises kitchen personnel. Orders supplies according to forecasted hotel occupancy from established vendors. Ensures staff is trained in safe food preparation and handling; ensures safe food certification as needed. Establishes quality standards for all menu items and food production practices. Prepares food offerings in accordance with menu and supply availability. Develops menu offerings in collaboration with General Manager. Follows all policies and procedures. Other duties as assigned.

SUPERVISORY RESPONSIBILITIES

Directly supervises on average 1-2 employees depending on property size in the restaurant to include, but not limited to setting of priorities and training and supervision of staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities may include interviewing and training employees; planning and assigning work; guiding and coaching staff; escalating complaints and issues as needed. Property-Specific Essential Duties Ensures proper food safety certification of kitchen staff, if required by state or local law. Other Duties and Responsibilities Performed Occasionally Performs deep clean of kitchen, equipment, walk-in refrigerator/freezer, and dry storage areas. Assists with menu production and service needs of special events. May serve food to guests in restaurant. Knowledge, Skills, and Abilities Basic and advanced knife skills. Knowledge of menu production, food pricing, and food costs.

Basic knowledge of equipment operation:

commercial dishwasher, fryers, freezers, gas and electric burners, and similar equipment. Knowledge of and ability in different methods of food preparation. Knowledge of production line operations. Knowledge of principles, values, and processes for providing superior guest service. Ability to work a flexible schedule that can include weekends and holidays. Able to perform a wide variety of tasks during busy/stressful times. Ability to prioritize competing demands. Excellent communication and customer service skills. Ability to lift 50 to 100 lbs. with or without assistance. Ability to crouch, kneel, and reach to perform production line work. General knowledge of chemical use/safety data sheet (SDS) protocols, bloodborne pathogens, and food safety best practices. Ability to perform repetitive manual tasks, such as chopping vegetables. Ability to collaborate across departments. Education and Experience High school diploma or equivalent preferred. Two (2) years' experience in kitchen production. License or Certification Required Must have current food handling licenses/permits or obtain within 90 days of being hired and maintain such licenses/permits.