Line Cook

Job Title: Cook

Job Family: Culinary/Stewarding

FLSA Status: Non-Exempt

Job Summary: Información disponible en español a continuación-

The Cook III is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet, Cafe, Room Sevice, Employee Cateteria and Banquets, while maintaining the highest standards to produce an appealing and appetizlng product

El ayudante de cocina es la persona responsable de supervisar la preparación de todos los alimentos para el restaurante comedor, cafeter[a, servicio a cuarto, cafetería para empleados y banquetes- También se asegura de mantener las normas más altas de calidad en la preparación de alimentos atractivos y apetitosos

The Associate will also perform other reasonable business duties as signed by the supervisor.

Job Duties & Functions

• Approach all encounters with guests and employees in a friendly, service-oriented manner
• Maintain regular attendance in compliance with company’s standards, as required by scheduling which will vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working (per brand standards)
• Comply at all times with company’s standards and regulations to encourage safe and efficient hotel operations
• Comply with certification requirements as applicable to position to include Food Handlers, Safety, etc.
• Maintain friendly and warm demeanor at all times
• Ensure the completion of necessary food and station preparations prior to open of the Restaurant Dining Outlet, Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
• Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency, productivity and quality; be able to support any position in the kitchen that is in need of help.
• Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
• Supervise the preparation of food for the Employee Cafeteria as necessary.
• Ensure that all food is prepared following company’s standard recipes-
• Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen.
• Keep all storage areas neat, orderly and clean.
• Supervise and assist with the breakdown of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period
• Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees.
• Enforce all hotel policies and house rules.
• Be familiar with the hotel's emergency procedures.
• Ensure that employees are, at all times, attentive, friendly, helpful and courteous to all guests, managers and all other employees.
• Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use.
• Ensure that the Employee Break room is kept neat, orderly and clean.
• Maintain the high food quality standards in the kitchen and find ways to improve upon them
• Maintain cleanliness and organization of all storage areas
• Assist in training staff in the operation and maintenance of all kitchen equipment
• Attend meetings as required by management
• Perform any other duties as requested by management