Hotel Cook

Responsible for preparing and/or directing the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Primary focus is Breakfast.

Primary Responsibilities

• Preparation of food served using established production procedures and systems.
• Determine amount and type of food and supplies required using production systems.
• Ensure availability of supplies and food or approved substitutions in adequate time for preparation.
• Ensure proper serving of food for tray line or dining room.
• Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques.
• Store food properly and safely, marking date and item.
• Report necessary equipment repair and maintenance to supervisor.
• Correctly prepare all food served following standard recipes and special diet orders.
• Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
• Apportion food for serving.
• Maintain daily production records.
• Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
• Complete food temperature checks before service.
• Other duties as assigned.
• Performs any other tasks as deemed appropriate by the General Manager.

Education/Experience

• Prior experience in related food service positions required

Physical Requirements

• Standing for long periods of time
• Work around hot burners, fryers, frills, and open flames
• Use hands to handle, control, or feel objects, tools, or controls
• See differences between colors, shades, and brightness
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions