Job Description
COOK
DEPARTMENT: Kitchen
REPORTS TO: Chef/Kitchen Supervisor
STATUS: Non-Exempt
JOB SUMMARY
The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, 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. QUALIFICATION STANDARDS
Education & Experience:
High School diploma or equivalent and/or experience in a hotel or a related field prepared. Physical Requirements:
Ability to withstand temperature variations both hot and cold. Flexible and long hours sometimes required. Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand during entire shift. Mental 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. Must be effective in handling problems in the workplace, including, preventing, identifying and solving problems as necessary. Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need. Job Description
Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co workers and guests. Must be able to work and understand financial information and data, and basic arithmetic functions. DUTIES & FUNCTIONS
Essential:
Approach all encounters with guests and employees in an attentive, friendly, courteous and service oriented manner. Maintain regular attendance in compliance with LCR2 Service 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. Comply at all times with LCR2 Service standards and regulations to encourage safe and efficient hotel operations. Maintain a warm and friendly demeanor at all times. Employees must, at all times, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees. Have a 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 preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours. • Prepare and display buffet food items according to the hotel standards. Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking. Recognize quality standards in fresh vegetables, fish, dairy and meat products. Knowledge of herbs and spices and proper use of each. Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation. • Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. • Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor. • Prepare all food following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. • Work banquet food station as scheduled by the Chef or Kitchen Supervisor. 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 employees. • Use Production Charts as specified by hotel's standards. Be able to support any position in the Kitchen that is in need of help. Marginal:
Be able to operate and maintain cleanliness of all kitchen equipment. Maintain a "Clean As You Go" policy. Assist in storage and rotation of food items according to hotel procedures. Sign keys out and back in under supervision as needed. Attend meetings/training as required by management Perform other duties as requested by management.
