Job Description


Responsible for producing and providing excellent food items to the hotel’s Employee Cafeteria while providing quality service to co-workers and visitors in a courteous and friendly manner and maintaining the high standards of the hotel.



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.
  • Demonstrates proper procedures to staff as required.
  • Ensures the proper presentation of each menu item that will be served.
  • 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 all production made.
  • Ensures that all ingredients needed are ordered to the correct quantities, conduct regular stock checks/stock takes.
  • 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 with suggestions and participating as an active member of the team.
  • Demonstrates courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment. 

Skills / Requirements

Education and Experience:

High School Diploma/GED supplemented by formal coursework in culinary sciences; AND/OR 1 (1) years of experience as a journey-level cook.

Required Knowledge and Skills

Knowledge of:

  • 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.
  • Basic English, including spelling, grammar


Skill in:

  • Efficiently and effectively performing cooking duties.
  • Focusing on quests and provision of high quality food items
  • 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.
  • Dealing successfully with a variety of individuals from various socio-economic, ethnic and cultural backgrounds.