H3 Cook

ESSENTIAL RESPONSIBILITIES:

• Ability to manage multiple projects/priorities and deliver results in a demanding, fast paced environment
• Monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants.
• Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
• Oversees and participates in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed.
• Reads menu to estimate food requirements and requisitions food from storage. Notifies manager of inventory shortages. Ensures all food is stored in proper containers and at proper storage and holding temperatures.
• Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles.
• Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature.
• Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
• Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
• Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.
• Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions:

• Works with stewarding department to coordinate needs.
• Seeks opportunities to improve satisfaction and immediately handles any guest concerns or complaints.
• Assists in controlling all food products, leftovers, waste and refrigeration organization.
• Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner.
• Prepares work area for next service period, including emptying trash receptacles.
• Completes required training as scheduled .
• Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
• Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
• Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
• Must know all applicable health standards.
• Must maintain a clean appearance and professional demeanor.
• Special Skills & Abilities/Mental and Physical Demands:
• While performing the duties of the job the team member regularly stands and walks for sustained periods of time.
• Works at a quick pace, maneuvering between activities occurring simultaneously.
• Lifting is regularly required to prepare dining areas, serve food and beverages. Exerts up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move items such as plates, coffee trays and dishes.
• The team member is subject to environmental conditions found working inside. The team member is occasionally subject to extreme heat, with temperatures above 100 degrees while moving around in the kitchen. while working in or around the kitchen areas.