Everest Hospitality LLC

Job Title: Cook Department: Food and Beverage

Reports To: General Manager

General Summary:

Produce all hot and cold fooditems for service in the restaurant as well as for catering functions.

Principal Responsibilities:

·Ensure all itemsare prepared according to company and brand standards and meet all health coderequirements. Prepare foods ofconsistent quality according to the recipe, including all special requests. Adjusts thermostat controls to regulate temperatureof ovens, boilers, grills, roasters and steam kettles.

·Properly forecastfood consumption based on occupancy making sure not to prepare beyond estimatedneeds. Controls food waste, loss andusage per SOP. Read menu to estimatefood requirements and orders food from suppliers.

·Date all foodcontainers and rotate per SOP. Returnall covered and dated perishable items to designated areas and stored at theproper temperature.

Job Duties:

·Customer Service – Responds promptly tocustomer needs, requests for service and assistance. Respond to special requests from guests.

·Team Work – Treats people with respect. Keeps commitments. Upholds organizational values. Assists with preventative cleaning programsas assigned. Assist with keeping thebuffet stocked. Assist with the prepwork of vegetables and condiments for the next shift.

·Quality – Demonstrates accuracy andthoroughness; monitors own work to ensure quality. Maintains cleanliness of storage rooms and kitchenarea.

· Quantity– Meets productivity standards and completes work within a timely manner. Completes tasks within approved budget andtime.

·Safety and Security – Observes safety andsecurity procedures; reports potentially unsafe conditions; uses chemicals andequipment properly. Responsible for anyassigned keys and for following key control policies. Inspects all equipment to ensure that it isready to operate. Understands andfollows all safety procedures when using all equipment as well as chemicals,chemical compounds and cleaning products.

·Dependability – Is consistently at work and ontime. Arrives at scheduled meetings andappointments on time. Is able to meetthe demands of the industry with regard to working holidays and weekends.

·Initiative – Volunteers readily. Asks for and offers help when needed. Check with supervisor upon completion of shiftbefore leaving for the day. Checks parfor shift usage; determine necessary preparation, freezer pull and line setup. Note out of stock items of possibleshortages.

·Compliance – Report all lost and foundarticles to supervisor. Reportsequipment problems to maintenance.

Qualifications

High School diploma orequivalent is preferred. One yearprevious related experience is a plus.

Physical Demands

The physical demandsdescribed here are representative of those that must be met by an employee tosuccessfully perform the essential functions of this job. Reasonable accommodations may be made toenable individuals with disabilities to perform the essential functions. While performing the duties of this job, theemployee is regularly required to stand, walk, sit, use hands to finger, handleor feel, reach with hands and arms, climb or balance, and talk or hear. The employee is frequently required to stoopkneel, crouch or crawl and taste or smell. The employee must regular lift and or move up to 25lbs, occasionallylift or move up to 50lbs. Specificvision abilities required by this job include peripheral vision and depthperception.

Disclaimer:

The above is intended todescribe the general contents of, and requirements for, the performance of thisjob. It is not to be construed as anexhaustive statement of duties, responsibilities or requirements.