Position:

Ø Cook

Purpose: To prepare, produce and execute the hot and cold line portion of the restaurant menu

Scope:

Ø Responsible for preparing and plating foods as designated by the Executive Chef and Beverage Manager. Recipes are to be followed to ensure quality and consistency between all shifts.

Reports to:

Ø Executive Chef and Beverage Manager

Responsibilities:

Ø To have a thorough knowledge of all menu items and what accompanying items go with each menu item

Ø To demonstrate strong knife skills and proper cooking procedures

Ø To have a basic knowledge of meat and fish butchery, to go along with basic soup and sauce preparation

Ø To demonstrate strong knife skills and proper cooking procedures

Ø To handle all china, glassware, silverware and small wares with care and avoid any soiling and damage

Ø To always check plate specifications to ensure quality and consistency standards are met

Ø To properly clean and sanitize all kitchen equipment to maintain its integrity and appearance

Ø To demonstrate strong knife skills and proper cooking procedures

Ø To complete opening and closing side work and station set up as outlined by management

Ø Todeliver superior customer service and quality every day, you will be trained to meet the guest service standards as designated by your hotel and management standards and by utilizing recipes, the hotels quality of food items in their guest service ranking will increase

Ø To be trained on how to properly prepare and produce the hot and cold food portions of the restaurant menu in accordance to specifications, paying attention to quality, detailed recipes and consistencywhich will help the company drive performance and excels in meeting our objectives

Ø To operate with a sense of urgency and discipline, you will be responsible for preparing items as expected by the executive chef with quality and consistency, complete the opening and closing checklist as provided by management and respond to guest needs in an orderly and timely manner

Ø Perform all other duties as requested by management

Ø To follow all safety and OSHA regulations

Ø To work in a sanitary and organized manner following local health code regulation’s

Ø Report any safety or mechanical issues to supervisor or management immediately

Ø To handle all china, glassware and silverware with care and avoid soiling and damage

Ø To have the opportunity to grow within our Company and cross training will become available if you are interested

Ø To attended the daily team meetings and the recognition of the employee of the quarter and employee of the year program as we recognize and celebrate the success of others

Ø To have the opportunity to opportunity to participate in the community projects that your hotel serves by investing resources in the communities we serve as an employee of Roedel Companies

Ø To have the opportunity to succeed through professional development and teamwork, you will be provided the opportunity to grow within our Company and cross training will become available if you are interested

Ø As an employee, you will perform task as assigned by supervision or management, and we will keep our word and do what is right

Experience:

Ø Must have the ability to follow directions, capable of working in a fast paced work environment and perform under stressful situations

Ø 2-3 years of professional kitchen experience preferred

Ø Possesses a team player attitude and is self-motivated

Ø Ability to read, speak and understand basic English. Delivery of items may be required to help other employees

Ø Serv Safe not required but will be trained in all sanitation standards

Ø Will be required to become certified in all brand and company required courses

Job Type: Part-time

Pay: $18.00 per hour

Shift:

• 8 hour shift

Education:

• High school or equivalent (Preferred)

Experience:

• Cooking: 1 year (Preferred)
• Restaurant Experience: 1 year (Preferred)

Work Location: In person