Cooks

Job Title: Kitchen Cook  Department: Kitchen/ Food & Beverage  Reports To: Operations Manager, General Manager     SCOPE:  Responsible for learning and demonstrating proficiency and consistency of food production, maintaining and improving the Cambria standards of quality in every aspect of preparation and ware-washing.    RESPONSIBILITIES:    - Clean and sanitize all areas of the kitchen and operate kitchen equipment such as fryers, ovens, stoves, mixers and addition equipment in a safe and accident free manner.  - Prepare simple dishes, dressings and foods according to directions.   - Prepare foods for cooking and assist others as instructed.   - Check for adequate supply of foods and seasonings.  - Understands production/ prep scheduling, creates and/or follows production charts  - Strategic prep production to incur minimal waste and maintain clean food preparation areas.  - Demonstrates safe food handling procedures (labeling, dating, rotating)  - General cleaning of kitchen area and operating the ware-washing equipment  - Uses time productively, organized and combines trips, well planned  - Knows how to safely operate and clean all kitchen equipment   - Completes daily checklists and inspection logs  - Conduct Monthly Food Invetories or when needed.  - Complies with portion sizes, quality standards, garnishes, as trained and educates others to enforce same standards  - Makes effective thoughtful decisions and accepts responsibility for them  - Resolves guest complaints to the satisfaction of the guest; responds promptly to any guest request for service.  - Arrives at work in a timely fashion in accordance with the posted schedule.  -Abides by established uniform guidelines with proper clean uniform, wearing both a hat or hair net and work shoes  - Maintains a “can do” and a “guests first” attitude at all times.  - Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations  - Attends scheduled training sessions within the hotel as dictated by the brand and the hotel management.  - Must be able to read and understand English to comply with functions directions.    QUALIFICATIONS:    Education/Experience: High School Diploma or Equivalent   Minimum 1 year cooking experience at a restaurant or hotel    Skills:   - Computer literacy  -Hospitality/Interpersonal skills  - Ability to multi-task  - English language proficiency  - Strong organizational & Prioritizing skills  - Ability to work under high levels of stress, mental and physical  - Mathematics skills for measurements and calculations for recipes  - Knife skills, beneficial  - Food safety certified, a plus    Physical Job Requirements:  - Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment, etc.  - Continual standing   - Continuous motion  - Working with extreme temperatures (freezer, direct heat)    Environment:  - Hearing: must be able to hear server requests  - Vision: must be able to check food for accuracy and wholesomeness  - Speech: must be able to communicate to servers and management any situations that require attention  - Literacy: must be able to read tickets and Banquet Event Orders    Equipment:  - Slicer, grill, oven range, convection oven, induction units, fryer, griddle, broiler, heat lamp, blender, - food processor, ticket printer, knives, steam table, refrigeration units, mandolin, etc.