It is the responsibility of the Cook to execute recipes, perform general production, and operate a specific station with others or individually, while ensuring preparation and service is of the highest possible quality in a timely manner. All duties are to be performed in accordance with federal, state, local laws, regulations, and ordinances, as well as department and Company policies, practices, and procedures including health sanitation and safety policies.

* Communicates effectively with management and co-workers with regards to the operations of the kitchen.
* Prepares all menu items and follows recipes precisely, including conversion capabilities, and understands mis en place.
* Monitors and maintains cleanliness, sanitation, and organization of assigned work areas.
* Transports supplies from the storeroom and stocks in designated areas.
* Starts prep work on items needed for the particular menu of the day.
* Ensures all requisitions are processed properly and placed in designated area.
* Assists Assistant Chef and/or Executive Sous Chef and other co-workers in menu preparation, service, and breakdown of function.
* Meets with Assistant Chef and/or Executive Sous Chef and other co-workers to review assignments, anticipated business levels, changes, and other information pertinent to job performance.
* Completes opening duties such as setting up work station with required place, tools, equipment and supplies; inspecting the cleanliness and working condition of all tools, equipment and supplies; checking production schedule and pars; establishing priority items for the day; and informing the Assistant Chef and/or Executive Sous Chef or other co-workers of any supplies that need to be requisitioned for the day's tasks.
* Continues prep work after the meal period for the next meal service.
* Identifies and safely uses all kitchen equipment.
* Properly labels and dates all products to ensure safekeeping and sanitation.
* Utilizes proper food handling techniques following health and safety standards.
This job description in no way states or implies that these are the only duties to be performed by the employee in this position. It is not intended to give all details or a step-by-step account of the way each procedure or task is performed. The incumbent is expected to perform other duties necessary for the effective operation of the department.

* N/A

* High school diploma or equivalent.
* A minimum of six (6) months Cooking experience, in a professional setting or equivalent vocational training.

Preferred:

* Previous experience working in a similar hotel, resort, or restaurant setting.
* Bilingual abilities.

* Food Handler's Card.

* Customer Service Orientation: The ability to provide excellent service to guests and ensure their complete satisfaction. This includes greeting and interacting with guests in a friendly and enthusiastic manner, building trust, anticipating and meeting guest needs and preferences, remaining calm and professional when dealing with guests that are difficult or upset, taking ownership of guest issues or problems and taking action to quickly resolve them, and caring about and valuing guests.
* Communication: The ability to communicate information clearly and politely to coworkers, supervisors, and guests when speaking, writing, and reading English. This includes targeting the amount, style, and content of the information to the needs of the receiver.
* Team Work: The ability to participate as a committed member of a team. This includes cooperating and working well with other team members to accomplish goals and meet guest needs, being supportive of others, willingly helping others, objectively considering others' ideas and opinions, sharing information with others, adhering to team expectations and guidelines, giving proper credit to others, and fulfilling team responsibilities.
* Initiative: The ability and willingness to take independent action and complete job tasks without being instructed to complete them. This includes the ability and willingness to recognize assignments or tasks that need to be completed, to seek out additional assignments or tasks, and to help others.
* Learning: The ability to acquire and apply new knowledge and skills. This includes the ability to study, apply, and master a series of steps, procedures, rules, tools, or guidelines needed to perform a variety of tasks.
* Detail Orientation: The ability to attend to and verify the accuracy and completeness of details in work activities. This includes focusing on the small details of work activities and taking the necessary time to ensure that all the details of completed work are correct and of high quality.
* Safety Orientation: The ability to work safely. This includes clearly understanding and following company safety policies and procedures, completing work in a safe manner, caring about safety of self and others, responding appropriately in an emergency, and reporting unsafe conditions.
* Arithmetic Computation: The ability to perform arithmetic computations such as addition, subtraction, multiplication, and division correctly using whole numbers, fractions, decimals, and percentages.
* Company Policies Knowledge: The ability and willingness to learn and understand the company's policies, procedures, and regulations as well as federal, state, and local laws.
* Kitchen Equipment: The ability and willingness to learn how to safely use all kitchen equipment.
* Food and Beverage Knowledge: A fundamental working knowledge of food and beverage products, including preparation methods/times, major ingredients, quality standards, taste, appearance, texture, serving temperature, garnish, and method of presentation.
* Recipe: The ability to follow and execute recipes according to the instructions. This also includes the ability to expand or condense recipes based on the desired number of servings.
* Hand-Eye Coordination: The ability to coordinate one's eyes with one's fingers, wrists, or arms to move, carry, or manipulate objects or to perform other job-related tasks.
* Agility: The ability to bend, stretch, twist, or reach out with the body, arms, or legs to perform job tasks including constant standing, walking, frequent bending, reaching, kneeling, and squatting.
* Work Conditions: The ability and willingness to work in a fast-paced, stressful environment, including in extremely hot or cold conditions.

* Regular scheduled hours : Work Days: Varies Hours: Varies
* Other - Must be flexible if needed for occasional work outside of normal business hours.