Dining Cook III

Position Purpose & Summary

Primary responsibility for station assigned; maintains mise en place and prepares hot and cold foods for the restaurant according to Chefs specifications and for catered events as required.

Essential Functions

• Set up station and mise en place to Chefs specifications.
• Cooks food to order. Can cook burgers and meats to proper temperature with the utilization of cake testers/thermometers
• Set up, maintain, work and breakdown station and maintains area cleanliness throughout shift, cleans work area at shift end.
• Properly stores all mis en place at shift end. Can properly cook, cool, and label product.
• Submits production needs for following day by shift end.
• Communicates with chefs and production chef regarding daily production needs.
• Can maintain a proper rotation of mis en place for a station.
• Simple sauce and dressing knowledge. Proficient in making purees properly.
• Be proficient in breakfast, Pantry, & Barista stations.
• Follows exact recipes using scales when needed.

Additional Duties and Responsibilities

• Make Manager aware of guests' comments and complaints.
• Report to work in a neatly groomed and acceptable manner as outlined in the employee handbook.
• Helps maintain a clean locker room area.
• Report to shift on time. Always clocks in and out from shifts/breaks.
• Comply with all policies and procedures for the Food and Beverage Department, and Garden of the Gods Resort and Club as directed in employee manual.
• Is familiar with hotel fire and safety procedures. Assist in emergency and security procedures as directed by management.
• Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand.
• Practice of safe and sanitary work conditions and proper food storage.

Position Requirements

• Physical Requirements
  • Kneeling, bending, and standing, for extended periods.
  • Able to lift 50 pounds
  • Work in extreme heat and cold environments.
• Education, Experience, Skills
  • High School diploma or equivalent
  • Two years of food preparation experience
  • Culinary degree or equivalent

Marginal Functions

• Service Standards:
  • Eye contact should be made at a distance of no less than 10 feet from every guest.
  • A genuine smile should be offered at a distance of no less than 5 feet from every guest.
  • Employees should build rapport with guests during any conversation, if the guest responds to the initial statement with a conversational demeanor.
  • Guest last name is used effectively, but discreetly, as a signal of recognition as least once and not more than twice during any conversation with guests.
  • Before concluding conversations, the guest is verbally offered additional assistance with a statement relevant to the guest's individual needs.

Additional Licenses and/or Certifications Required

Position Analysis/Specifications

ENVIRONMENTAL FACTORS

Environmental factors may include indoor setting with overhead lighting and comfortable ventilation. May occasionally be called upon to work in all areas of the property, both inside and outside, possibly in inclement weather.