Department: Stadium Club, Culinary
Position: Cook II
Reports to: Chef de Cuisine
Scope of Position
The primary function of the Cook II position is to prepare high quality food for Stadium Club.
He/she is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of restaurant food items based on company specifications and function contracts.
The Cook II should have a complete knowledge of Cook II performance objectives as well as sound technical skills.
Position Requirements
Professional demeanor appropriate for a four-diamond environment
Able to handle a multitude of tasks in an intense, ever-changing environment.
Food Safety certification.
Able to work well in stressful, high-pressure situations.
Able to maintain composure and objectivity under pressure.
Effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
Able to assimilate complex information, data, etc.
from disparate sources and consider, adjust, or modify to meet the constraints of a particular need.
Effective at listening to, understanding, and clarifying the concerns and issues raised by coworkers and guests.
Responsibilities
Approach all interactions with guests and employees in a friendly, service-oriented manner.
Maintain regular attendance in compliance with the Hotel’s Standards, as required by scheduling, which will vary according to the needs of the hotel.
Follow Occupational Health & Safety regulations.
Ensure equipment and kitchen cleanliness.
Maintain refrigerators and kitchen in clean, organized manner with all food items labeled and dated to facilitate the necessary production to achieve company goals.
Keep production of food at an adequate level, which does not result in excessive leftovers and waste.
Has a basic knowledge and timely skills of various knife-cutting techniques, such as cutting, dicing, and slicing.
Refined skill set in the knowledge and preparation of garnishes.
Good knowledge of food safety with critical control temperatures, danger zones, cross contamination, sanitation, food borne illness, toxins, and chemical poisoning.
Must supply their own basic tools of the trade i.
e.
, Chef’s knife, paring knife, peeler.
Perform any reasonable requests made by the manager or supervisor.
Education
High School diploma and/ or experience in a hotel or a related field preferred, or
Culinary certification or degree preferred and/or a minimum of 2 years of culinary experience.
Skills and Abilities
Ability to communicate in the English language (Second language is a plus).
Knowledge of proper chemical handling, cleaning techniques and use of equipment/ machinery.
Able to work flexible schedules including holidays and weekends.
Able to perform multiple tasks.
Physical Requirements
Physical agility and ability to move quickly in confined spaces.
Also requires standing/walking/reaching and bending throughout shift.
Ability to push / pull 100lbs.
Ability to lift 50lbs.
Think clearly in high stress and intense situations.
Ability to multitask and give direction under pressure.
Stand or walk for extended periods of time.
Work in areas of high heat and humidity.
I acknowledge that I have reviewed the Cook II Job description.
This is a summary of the main responsibilities for this position.
Business demands dictate work hours and schedules.
Attendance and timeliness are a requirement of this position.
Management retains the discretion to add or change the duties of this position at any time, to meet our guests’ needs.
I understand that I must also adhere to the property service standards, as well as grooming and uniform standards specific to this position, always maintaining a neat and clean appearance.
I will also adhere to any OSHA (safety) practices and wear any assigned PPE (personal protective equipment) as needed.
Whatsapp
