Department: 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 all the various outlets.
Cook II is responsible for timely and accurate preparation of made to order food and accurate preparation and plating of Banquet or Restaurant food items based on company specifications.
Position Requirements
Must possess outstanding guest services skills, professional presentation, and sophisticated communication skills.
Must be able to handle a multitude of tasks in an intense, ever-changing environment.
Food Safety certification.
Must be flexible in terms of working hours.
Must work well in high-pressure situations.
Must maintain composure and objectivity under pressure.
Must be effective at handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
Must be 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 a manager or supervisor.
Specializes in food prepping and light cooking, i.
e.
, subs, pizza, salads, etc.
Education
High School diploma and/ or experience in a hotel or a related field preferred.
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.
This is a summary of the main responsibilities for Cook II 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.
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