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Cook
$28k-37k (estimate)
Part Time | Accommodations 3 Weeks Ago
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Avantic Lodging Enterprises is Hiring a Cook Near Hearne, TX

FULL-TIME AND PART-TIME EVENING/OVERNIGHT/Weekend Shifts AVAILABILITY Set up an interview by calling (979) 279-5599 Ext 400Job SummaryA Cook is responsible for preparing all food items, based on standardized recipes, for the Diner, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.
Education & Experience
  • High School diploma or equivalent and/or experience in a hotel or a related field preferred.
  • Food Handlers Certification (must comply with State requirements)
  • Must be able to convey information and ideas clearly.
  • Must be able to evaluate and select among alternative courses of action quickly and accurately.
  • Must work well in stressful, high pressure situations.
  • Must maintain composure and objectivity under pressure.
Job Duties & Functions
  • Approach all encounters with guests and Supporters in a friendly, service-oriented manner.
  • Maintain regular attendance in compliance with Avantic Lodging Enterprises 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 name tag when working (per brand standards).
  • Comply at all times with Avantic Lodging Enterprises standards and regulations to encourage safe and efficient operations.
  • Comply with certification requirements as applicable to position to include Food Handlers, Safety, etc.
  • Maintain a friendly and warm demeanor at all times.
  • Have thorough knowledge of menus and the preparation required according to hotel standards.
  • Maintain cleanliness and organization of all storage areas.
  • Complete necessary food and station preparations prior to opening of the Diner in order to ensure that guests are served promptly and efficiently during the Diner operating hours.
  • Prepare and display Diner food items according to Avantic Lodging Enterprises standards.
  • Maintain post on kitchen line as required during the Diner operating hours in order to prepare food to order, maintaining the highest standards of efficiency, productivity and quality.
  • Prepare all foods following Avantic Lodging Enterprises standard recipes. Preparation of specials will be under the direction of the General Manager/Diner Manager/ Diner Supervisor.
  • Breakdown kitchen line, storing food and equipment properly at the end of each shift.
  • Know the location and operation of all fire extinguishing equipment.
  • Practice safe work habits at all times to avoid possible injury to self or other Supporters.
  • Be familiar with all Hotel and Diner policies.
  • Be familiar with Hotel's and Diner's emergency procedures.
  • Use Production Charts as specified by Avantic Lodging Enterprises standards.
  • Supporters must at all times be attentive, friendly, helpful and courteous to guests, managers and other Supporters.
  • Be able to operate and maintain cleanliness of all kitchen equipment.
  • Maintain the "Clean As You Go" policy.
  • Assist in storage and rotation of food items according to Diner procedures.
  • Sign keys out and back in under supervision as needed.
  • Attend meetings as required by management.
  • Perform any other duties as requested by management.
Working Conditions/EnvironmentThe following outlines the work environment Supporters will encounter while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job.
Frequency Grid
N = Not Anticipated: 0%O = Occasionally: 1-33% (per shift)F = Frequently: 34-66% (per shift)C = Constantly: 67-100% (per shift)Work Environment of Job Supporter is subject to inside environmental conditions: Protection from weather conditions but not necessarily from temperature changes.
Frequency : C
Supporter is subject to outside environmental conditions: No effective protection from weather.
Frequency: N
Supporter is subject to extreme heat or cold (temperatures below 32 degrees or above 100 degrees) for periods of more than one hour.
Frequency : C
Supporter is subject to noise: There is sufficient noise to cause the Supporter to shout in order to be heard above ambient noise level.
Frequency : C
Supporter is subject to vibration: Exposure to oscillating movements of the extremities or whole body.
Frequency : O
Supporter is subject to hazards: Includes a variety of physical conditions, such as proximity to moving mechanical parts, moving vehicles, electrical current, working on scaffolding and high places, exposure to high heat or exposure to chemicals.
Frequency : O
Supporter is subject to atmospheric conditions: One or more of the following conditions that affect the respiratory system or the skin: Fumes, odors, dusts, mists, gasses, or poor ventilation.
Frequency : F
Supporter is subject to oils: There is air and/or skin exposure to oils and other cutting fluids.
Frequency : F
Supporter is required to function in narrow aisles or passageways.
Frequency : O
Supporter is exposed to infectious diseases.
Frequency : N
None: Supporter is not substantially exposed to adverse environmental conditions (as typical office or administrative work).
Frequency : O
Physical Requirements Of JobClimbing: Ascending or descending ladders, stairs, scaffolding, ramps, poles, and the like, using feet and legs and/or hands and arms.
Frequency: N
Balancing: Maintaining body equilibrium to prevent falling when walking, standing or crouching on narrow, slippery or erratically moving surfaces.
Frequency: O
Stooping: Bending body downward and forward by bending spine at waist. Requires full use of the lower extremities and back muscles.
Frequency: O
Kneeling: Bending legs at knee to come to rest on one or both knees.
Frequency: O
Crouching: Bending the body downward and forward by bending leg(s) and spine.
Frequency: O
Crawling: Moving about on hands and knees or hands and feet.
Frequency: N
Reaching: Extending hand(s) and arm(s) in any direction, particularly for sustained periods of time (typing/using a mouse).
Frequency : F
Standing: Remaining upright on the feet, particularly for sustained periods of time.
Frequency : C
Walking: Moving about on foot to accomplish tasks, particularly for long distances or moving from one work site to another.
Frequency : C
Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward or outward.
Frequency : F
Pulling: Using upper extremities to exert force in order to draw, drag, haul or tug objects in a sustained motion.
Frequency : F
Finger Dexterity/Grasping: Picking, pinching, typing or otherwise working, primarily with fingers rather than with whole hand or arm as in handling. Applying pressure to an object with the fingers and palm.
Frequency : F
Feeling: Perceiving attributes of objects, such as size, shape, temperature or texture by touching with skin, particularly that of fingertips.
Frequency: C
Talking: Expressing or exchanging ideas by means of the spoken word; those activities where detailed or important spoken instructions must be conveyed to other workers or guests accurately, loudly, or quickly.
Frequency: C
Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction, and having the ability to receive information through oral communication.
Frequency: C
Repetitive Motions: Making substantial movements (motions) of the wrists, hands, and/or fingers.
Frequency: F
Vision: Employee is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; determine accuracy, neatness, and thoroughness of the work assigned; transcribing; viewing a computer terminal; extensive reading; visual inspection involving small defects, small parts, and/or operation of machines (including inspection); using measurements devices; and/or assembly or fabrication of parts at distances close to the eyes.
Frequency: C
LiftingLifting: Raising objects from a lower to a higher position or moving objects horizontally from position to positions.
Frequency: O
Amount: 50 lbs.
General NotesThis job description is not intended to be all-inclusive, additional details will be specified by the General Manager. The Supporter will also perform other reasonable business duties as assigned by the General Manager.
Management reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.
If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified Supporter with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company.
Avantic Lodging Enterprises is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract.
Job Posted by ApplicantPro

Job Summary

JOB TYPE

Part Time

INDUSTRY

Accommodations

SALARY

$28k-37k (estimate)

POST DATE

05/18/2024

EXPIRATION DATE

06/24/2024

WEBSITE

lodgingenterprisesllc.com

HEADQUARTERS

Wichita, KS

SIZE

<25

INDUSTRY

Accommodations

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The following is the career advancement route for Cook positions, which can be used as a reference in future career path planning. As a Cook, it can be promoted into senior positions as a Cook II that are expected to handle more key tasks, people in this role will get a higher salary paid than an ordinary Cook. You can explore the career advancement for a Cook below and select your interested title to get hiring information.

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If you are interested in becoming a Cook, you need to understand the job requirements and the detailed related responsibilities. Of course, a good educational background and an applicable major will also help in job hunting. Below are some tips on how to become a Cook for your reference.

Step 1: Understand the job description and responsibilities of an Accountant.

Quotes from people on Cook job description and responsibilities

Fast Food Cooks also order and take charge in delivery of supplies.

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Cooks must be able to follow directions given by the chef and from recipes.

02/12/2022: Schenectady, NY

Cooks need to present food that fits nicely on the plate, looks clean and appealing to the customer with appropriate garnishes and decorative elements.

02/23/2022: Saint Cloud, MN

Cooks need to understand orders and follow recipes to prepare dishes correctly.

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Some restaurant cooks may order supplies and help maintain the stock room.

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Step 2: Knowing the best tips for becoming an Accountant can help you explore the needs of the position and prepare for the job-related knowledge well ahead of time.

Career tips from people on Cook jobs

Cooks must demonstrate strong leadership and communication skills and have the ability to motivate others.

02/04/2022: Burlington, VT

Cooks can also gain experience at restaurants doing prep work and then work their way up to becoming a cook.

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Cooks usually work under the direction of chefs, head cooks, or food service managers.

02/04/2022: Parkersburg, WV

Most cooks learn their skills through on-the-job training and work-related experience.

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On a daily basis, Fast Food Cooks operate large-volume cooking equipment, such as grills, deep-fat fryers, or griddles.

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Step 3: View the best colleges and universities for Cook.

Calvin University
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