Job Details

What you will be doing* Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.* Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.* Anticipate guests' needs, respond promptly and acknowledge allguests, however busy and whatever time of day.* Maintain positive guest relations at all times.* Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.* Resolve guest complaints, ensuring guest satisfaction.* Monitor and maintain cleanliness, sanitation and organization of assigned work areas.* Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.* Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.* Opening Shift - Turn on specified equipment (i.e., ovens, deep fryers), fill steam table and unlock secured areas (i.e., reach-ins, walk-ins); secure keys.* Complete opening & closing duties.* Start prep work on items needed for the particular menu of the day.* Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.* Continue prep work after the meal period for the next meal service.* Check P.O.S. printer at the workstation; ensure that it is in working order and there is enough paper available for the shift.* Prepare all menu items following recipes and yield guide.* Inform the Sous Chef of any shortages before the item runs out.* Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.* Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.* Inform Head Cook of any excess items that can be used in daily specials or elsewhere.* Maintain proper storage procedures as specified by Health Department and Hotel requirements.* Minimize waste and maintain controls to attain forecasted food cost.* Disinfect and sanitize cutting boards and worktables.* Transport empty, dirty pots and pans to the pot wash station.* Direct and assist Stewards in order to make clean-up a more efficient process.* Review status of work and follow-up actions required with the Head Cook before leaving.* Work on Line during service and assist wherever needed.* Return dirty rags to housekeeping or designated area.* Check daily quality of seafood, meat, and poultry and place order if necessary.* Assist with inventories as scheduled.* Assist in plating up Banquet hot meals as assigned.* Follow maintenance program and cleaning schedule.* Perform duties in other areas of Kitchen as assigned.* Work at off-premise functions.* Research new menu items.* Attend designated meetingsThe ideal candidate for this position* 5 years experience as a Cook or Station Cook at a fine dining style Hotel or Restaurant.* Food handling certificate.* Fluency in English both verbal and non-verbal.* Compute basic arithmetic.* Provide legible communication.* Comprehend and follow recipes.* Expand/condense recipes.* Ability to:* perform job functions with attention to detail, speed and accuracy.* prioritize and organize.* be a clear thinker, remaining calm and resolving problems using good judgment.* follow directions thoroughly.* understand guest's service needs.* work cohesively with co-workers as part of a team.* work with minimal supervision.* maintain confidentiality of guest information and pertinent Hotel data.* High school graduate or equivalent vocational training certificate.* Certification of Culinary training or apprenticeship.* Fluency in a second language, preferably .* Sanitation certificate.* Expand and condense recipes.* Ability to input and access information in the property management system/computers/point of sales system.* Previous guest relations training.* Artistic talent.* Flexible and long hours sometimes required.* Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.* Ability to stand during entire shift* Ability to withstand temperature variations both hot and cold.Source: Hospitality Online