What are the responsibilities and job description for the Cook position at Sheraton Universal Hotel?
Job Description
Job Title: Cook
Department: Kitchen
Reports To: Head Chef/Sous Chef/ Director of Food and Beverage
SUMMARY:
Ensure overall thoroughness, preparation standards and expedition of food to the guests. The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time and reasonable accommodation or other reasons.
ESSENTIAL DUTIES AND RESPONSIBILITIES Include The Following
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or
ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION And/or EXPERIENCE
High School diploma or GED; or six months to one year related experience and/or training; or equivalent combination of education and experience.
Language Skills
Ability to read, analyze and interpret common technical journals, financial reports, and legal documents. Ability to respond to common inquires or complaints from guests and have ability to write communication for services available.
Mathematical Skills
Ability to work mathematical concepts such as probability and statistical inference and fundamentals of math. Ability to apply concepts such as fractions, percentage, ratios and proportions to practical situations.
REASONING ABILITY
Ability to define problems collects data, established facts,
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague is occasionally required to stoop, kneel, crouch or crawl. The colleague must occasionally lift and or move up to 10-15 pounds on a daily basis and up to 25 pounds on a weekly basis. Assistance is available for the described duties above. Specific vision abilities required by this job included close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions o this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)
Job Title: Cook
Department: Kitchen
Reports To: Head Chef/Sous Chef/ Director of Food and Beverage
SUMMARY:
Ensure overall thoroughness, preparation standards and expedition of food to the guests. The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time and reasonable accommodation or other reasons.
ESSENTIAL DUTIES AND RESPONSIBILITIES Include The Following
- Stocks all raw products in the hot and cold stations, as required prepare all menu dishes
- Prepare all menu dishes as listed, including Breakfast, Lunch, Dinner, Snack and Banquet menus
- When required, received and stores food items delivered by suppliers according to the existing policies and procedures
- Works the shifts as scheduled in all locations, including main, banquet and any other kitchen locations
- Keeps the walk-ins/freezer(s) up to standard and in compliance with Dept. of Health regulations
- Cleans and maintain walk-ins/freezer whenever needed and before end of shift
- Fills in during absence of chef/ sous chef and kitchen mgr
- Participates in banquet preparation, including weddings, special occasions, and organized functions
- May be scheduled to prepare room service orders
- Fill up work stations for the following shifts
- Prepare food requisition for the main station to Chef on a daily basis
- Call supplier(s) and order necessary items in order to avoid out-of-stock situations
- Maintain uniform in good working order
- Wear appropriate chef hat or hair net while working in kitchen or prep areas
- Care for utensils and operating equipment with regards to cleanliness, regular maintenance and proper handling and storage
- Practice good personal hygiene as set by hotel and company policy
- Attend training/meetings when scheduled
- Act quickly to address guest complaints and to take corrective action to resolve the issue
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or
ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EDUCATION And/or EXPERIENCE
High School diploma or GED; or six months to one year related experience and/or training; or equivalent combination of education and experience.
Language Skills
Ability to read, analyze and interpret common technical journals, financial reports, and legal documents. Ability to respond to common inquires or complaints from guests and have ability to write communication for services available.
Mathematical Skills
Ability to work mathematical concepts such as probability and statistical inference and fundamentals of math. Ability to apply concepts such as fractions, percentage, ratios and proportions to practical situations.
REASONING ABILITY
Ability to define problems collects data, established facts,
PHYSICAL DEMANDS
The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the associate is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague is occasionally required to stoop, kneel, crouch or crawl. The colleague must occasionally lift and or move up to 10-15 pounds on a daily basis and up to 25 pounds on a weekly basis. Assistance is available for the described duties above. Specific vision abilities required by this job included close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
WORK ENVIRONMENT
The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions o this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
The noise level in the work environment is usually moderate.
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor’s legal duty to furnish information. 41 CFR 60-1.35(c)