Hotel Restaurant Dinner Cook

POSITION TITLE: COOK PM | DEPARTMENT: Food and Beverage

REPORTS TO: F&B MANAGER

BASIC FUNCTION: Complete the required food and beverage functions. This includes complete setup, restocking, takedown, meeting room/catering needs, and kitchen and meeting room sanitation requirements. Responsible for food inventories, par requirements, order procedures, and guest grocery shopping.

JOB DUTIES:.

• Cooking, cleaning, and restocking food and beverages during breakfast and meeting room times.
• Weekly food inventory and ordering.
• Complete guest grocery shopping as needed.
• Maintains food and beverage inventory.
• Compiles with all federal, state, and local laws regarding food storage, preparation, and handling.
• Complies with all OSHA requirements
• Responds in a courteous and friendly manner to all guests.
• Responds in upselling featured entries to all guests in a courteous and friendly manner.
• Responsible for learning the food and beverage menu according to standards.
• Must communicate in a professional manner with all staff members.
• Must follow all safe lifting policies and procedures.
• Responsible for stocking all storage areas.
• Compliance with all company policies and procedures.
• Assist in folding linen and cleaning of public areas.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
• Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate
• At all times projects a favorable image of the Hotel to the public
  
  

Job Qualifications

• Education: Two-year associate's degree or equivalent education/experience preferred. Local and/or State food service license is required in some locations
• Experience: Two (2) years of hotel or restaurant culinary experience
  
  

Skills Needed

• Minimal hearing is necessary to hear equipment, timers, etc.
• Moderate vision is required to check the quality and portions of food.
• Moderate comprehension and literacy required to read recipe cards and procedures.
• Lifting, pushing, pulling, and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
• Bending/kneeling: Regular bending to lift items and supplies. No kneeling.
• Mobility: Regularly moves all around kitchen.
• Continuous standing: To complete a task, may be stationary for short periods of time.
• No climbing required.
• No driving required.
• Education/Formal Training
• High school education or equivalent experience.
• Minimum one year of food service or related work.
  
  

Certification(s)

• ServSafe® Food Handler certification (Preferred)
• ServSafe® Alcohol Permit certification (Preferred)
  
  

ENVIRONMENT

• Inside 100% of the shift.
• Restaurant / Cafe Setting.