Job Description

SUMMARY:


Responsible for producing and providing premier food items to compliment the hotel’s restaurants while providing quality service to guests and visitors in a courteous and friendly manner and maintaining or exceeding the high standards of the hotel.

ESSENTIAL FUNCTIONS:


Essential functions as defined are ILLUSTRATIVE ONLY and not a comprehensive listing of all functions and duties performed by incumbents within this classification. Essential duties and responsibilities may include, but are not limited to, the following:

  • Prepares, cooks, and portions meals.
  • Creates and develops new menu items for tasting.
  • Demonstrates proper procedures to staff as required.
  • Ensures the proper presentation of plating each menu item that will be served.
  • Assists in the development and creation of menus to maintain or exceed established criteria, paying special attention to seasonal availability.
  • Stores leftover food appropriately, inventories and maintains stocks of food and supplies; receives food and supplies, unpacks and stores in the appropriate location.
  • Utilizes proper FIFO rotation, as well as dating and labeling of production made.
  • Inventories and plans for large orders or special occasions.
  • Communicates to supervisor the need for additional staff for large groups or events.
  • Ensures that all ingredients needed are ordered to the correct quantities, quality and price, conduct regular stock checks/stock takes.
  • Maintains currency in food industry and trade trends for the good of the establishment and the profession.
  • Ensures that food preparation equipment, cooking and serving utensils and the kitchen work areas are orderly, clean and sanitary.
  • Reads and follows menus and recipes and computes basic mathematical calculations.
  • Observes safety precautions required to protect hotel and guest property.
  • Contributes to the efficiency and effectiveness of the unit's service to its customers by offering suggestions and directing or participating as an active member of a team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment.


Education and Experience:
High School Diploma/GED supplemented by formal coursework in culinary sciences; AND two
(2) years of experience as a journey-level cook; OR an equivalent combination of education,
training and experience.


Required Knowledge and Skills
Knowledge of:

  • Principles, practices and techniques of the cooking trade.
  • Food and beverage products, menus and promotions.
  • Policies and procedures of the department.
  • Principles, methods and equipment used in meal preparation in a restaurant setting.
  • Safe work practices and sanitation related to food preparation and service.
  • Inventory and record keeping principles and practices.
  • Customer service principles and practices.
  • Correct business English, including spelling, grammar and punctuation.
  • Techniques for dealing with a variety of individuals from various socio-economic, ethnic and cultural backgrounds, in person and over the telephone.

Skill in:

  • Efficiently and effectively performing cooking duties.
  • Focusing on quests and provision of quality customer service.
  • Making accurate arithmetic calculations.
  • Reading, understanding and following recipes and oral and written directions.
  • Maintaining appropriate inventory of supplies and materials.
  • Training others in work processes, recipes and procedures.
  • Organizing own work, setting priorities and meeting critical deadlines.
  • Contributing effectively to the accomplishment of team or work unit goals, objectives and activities.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.