Cook - Full Time AM

POSITION OVERVIEW: Line cooks prepare much of the food that comes out of the kitchen. They work under a head chef or sous chef, and each line cook is typically assigned a particular place on the line, such as the grill, stove or vegetable prep area. Other responsibilities are presentation and storage of menu items as designated by standard, recipes and health codes. This industry functions seven (7) days a week, twenty-four (24) hours a day.

JOB RESPONSIBILTIES:

• Be in proper uniform, with a nametag. Employees must wear flat, closed-toe non-slip shoes.
• Always maintain positive guest relations. Work to resolve guest complaints, ensuring guest satisfaction.
• Communicate effectively with guests as well as team members
• Maintain knowledge of all hotel features/services, hours of operation, room rates, special packages and promotions, daily house count and expected arrivals/departures and scheduled daily group activities.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Use all chemicals in accordance with OSHA regulations and hotel requirements.
• Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening duties:
• Set up workstation with required tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars.
• Establish priority items for the day.
• Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks.
• Transport supplies from the Storeroom and stock in designated areas.
• Start prep work on items needed for the menu of the day.
• Organize all the various prep items needed from different areas to ensure that all items are in place and ready for service.
• Inform the Chef of any shortages before the item runs out.
• Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
• Communicate assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Closing Duties:
• Return all food items to the proper storage areas.
• Wrap, cover, label and date all items being put away.
• Straighten up and organize all storage areas.
• Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves.
• Return all unused and clean utensils/equipment to the specified locations.
• Turn off all equipment not needed for the next shift.
• Ability to describe all menu items, methods of preparation, and prices as needed. Works within
• policy to accommodate guests’ special food requests.
• Notifies supervisor of any guests’ needs or comments.
• Assists in handling emergencies in order to protect our guests and associates and preserve the building and its systems during the emergency. Must act as quickly and responsibly as possible to return the building to its normal operating status.
• Responsible for knowing and abiding by all department, Commonwealth Lodging Management and hotel policies and procedures. As well as the brand standards, policies and procedures.
• This job description is not intended to provide a complete and comprehensive list of all job duties, requirements and responsibilities. Instead, it is provided as a general overview of the expectations for the position.

EDUCATION & EXPERIENCE:

• High School Graduate or General Education Degree (GED): or Work Equivalent
• A minimum of 1-2 years of experience in food and beverage is preferred.
• Good understanding of the English language and good communication skills both written and verbal.
• Satisfactorily communicate with guests, management and co-workers to their understanding.
• Previous guest/customer relations training preferred.

PHYSICAL REQUIREMENTS:

• Exert physical effort in lifting/transporting at least 50 pounds.
• Push/pull carts and equipment up to 150 pounds.

• Endure various physical movements throughout the work areas.
• Work environment – Kitchen, restaurant, and all areas of the hotel. Job involves working under variable temperature conditions and noise levels, in indoor and outdoor settings
• Must be able to stand and exert well-paced mobility for up to 8-hours in length. Must be willing and can work a varied schedule that includes nights, weekends and holidays.