Cook (Local 26 UNITE/HERE)

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the station or for banquets.

This description is a summary of primary responsibilities and qualifications. The job description is not intended to include all duties or qualifications that may be required now or in the future. The Hotel operates 24 hours a day and 7 days a week, so operational demands may vary depending on shift, business levels, type of business.

• Prepares daily preparation lists for production.
• Reads and employs math skills to follow recipes.
• Possesses full knowledge of all menu items, daily features and promotions
• Ensures consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
• Actively shares ideas, opinions and suggestions in daily shift briefings
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaises daily with Chef/Manager to keep open lines of communication regarding guest feedback
• Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Completes daily checks of all mise en place to ensure freshness and quality standards
• Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product.
• Maintains proper rotation “FIFO” of product in all coolers to minimize wastage and spoilage
• Keeps all refrigeration, equipment, and storage and working areas in clean, working condition to comply with health department regulations.
• Makes Chef aware of any items that need to be ordered.
• Maintains all logs, cooling, heating, and temperature.
• Follows safety and security procedures and rules and knows department fire prevention and emergency procedures.
• Uses protective equipment.
• Reports unsafe conditions to management including accidents, injuries, near-misses, property damage or loss to management.
• Performs any related duties as requested by management.
• Assists other Kitchen Personnel when need.
• Consistently offers professional, friendly and proactive guest service while supporting fellow Colleagues
• Ensures the cleanliness and maintenance of all work areas, utensils, and equipment
• Ensures the cleanliness and maintenance of all work areas, utensils, and equipment and communicates any concerns

The Hotel may consider the equivalent combination of acceptable education and experience providing the knowledge, skills and abilities cited below, when applicable.

• Must possess and be able to maintain a current Food Handler Card
• 3 years of cooking experience on a hot line preferred.
• Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette.
• Must possess good working knowledge of the fundamentals of broiler cooking.
• Must possess good working knowledge of the fundamentals of sauté cooking.
• Must possess good working knowledge of accepted standards of sanitation.
• Must possess knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc.
• Must possess basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
• Must be able to speak, understand, read, and write the English language sufficient to understand inquiries from customers and read and understand tickets on a line.

• Must possess the ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel.
• Must possess the ability to work a flexible schedule which may change from week to week. This includes the ability to work weekends, holidays and overnights.

• Must possess the ability to lift, reach, bend, stoop, stand and walk continuously, climb stairs, and push or pull heavy equipment
• Must possess the ability to Lift, Push & Pull up to one hundred (100) pounds maximum.

• Must possess the ability to lift all equipment and supplies on and off cart.

• Must possess the ability to perform duties within extreme temperature ranges.
• Must possess the ability to perform duties in confined spaces.
• Must possess the ability to stand during the entire shift.
• Must possess hearing and visual ability to observe and detect signs of emergency situations.
• Must possess sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc.

• Must maintain a neat, clean and well-groomed appearance. (Specific standards outlined in the team member handbook).

EOE/ M / F /D/V,