Cook-All Around

Overview

The Cook prepares all food items using standardized recipes for Restaurants, Room Service, the Employee Cafeteria, and Banquets. The role focuses on producing an appealing and appetizing product while meeting the highest standards. You will also ensure kitchen and work areas remain clean, sanitary, and safe, while minimizing waste and maximizing the cost-to-production ratio.

Responsibilities

• Maintain cleanliness and organization in all storage areas.
• Complete required food and station preparation prior to restaurant opening to support prompt, efficient service during Restaurant and Room Service hours.
• Prepare and display buffet items according to hotel standards.
• Identify quality standards for fresh vegetables, fish, dairy, and meat products.
• Maintain a clean, sanitary environment with knowledge of proper handling, storage, and sanitation.
• Prepare banquet food as needed, following specifications in Banquet Event Orders.
• Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare all foods according to hotel standard recipes, including specials under direction of the Chef or Kitchen Supervisor.
• Break down buffets and the kitchen line, storing food and equipment properly at the end of each meal period.
• Work the 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 prevent injury to yourself or other employees.
• Use Production Charts as specified by hotel standards.
• Support any kitchen position that needs assistance.
• Follow all Health Department and Company regulations related to food, storage standards, and safety.
• Operate kitchen equipment and maintain cleanliness of all kitchen equipment.
• Maintain a “Clean As You Go” policy.
• Assist with storage and rotation of food items according to hotel procedures.
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