Job Details

Scenic Property Group is an EEO Employer - M/F/Disability/Protected Veteran Status

COOK

JOB DESCRIPTION

DEPARTMENT: Kitchen

REPORTS TO: Chef/KitchenSupervisor

STATUS: Non-exempt

JOB SUMMARY

The Cook isresponsible for preparing all food items, based on standardized recipes, forthe Restaurants, Room Service, Employee Cafeteria and Banquets, whilemaintaining the highest standards to produce an appealing and appetizingproduct. He/she is also responsible for ensuring the cleanliness, sanitationand safety in the kitchen and work areas while minimizing waste and maximizingcost/production ratio.

QUALIFICATION STANDARDS

Education &Experience:
• High Schooldiploma or equivalent and/or experience in a hotel or a related fieldpreferred.
• Culinaryexperience required.

Physicalrequirements:
• Flexible and longhours sometimes required.
• Mediumwork - Exerting up to 50 pounds of force occasionally, and/or 20 pounds offorce frequently or constantly to lift, carry, push, pull, or otherwise moveobjects.
• Abilityto stand during entire shift
• Ability towithstand temperature variations both hot and cold.

General Requirements
• Maintaina warm and friendly demeanor at all times.
• Mustbe able to effectively communicate both verbally and written, with all level ofemployees and guests in an attentive, friendly, courteous and service orientedmanner.
• Mustbe effective at listening to, understanding, and clarifying concerns raised byemployees and guests.
• Mustbe able to multitask and prioritize departmental functions to meet deadlines.
• Approachall encounters with guests and employees in an attentive, friendly, courteousand service-oriented manner.
• Attendall hotel required meetings and trainings.
• Maintainregular attendance in compliance with Scenic Property Group Standards, asrequired by scheduling, which will vary according to the needs of the hotel.
• Maintainhigh standards of personal appearance and grooming, which includes wearing theproper uniform and nametag.
• Complywith Scenic Property Group Standards and regulations to encourage safe andefficient hotel operations.
• Maximizeefforts towards productivity, identify problem areas and assist in implementingsolutions.
• Mustbe effective in handling problems, including anticipating, preventing,identifying and solving problems as necessary.
• Mustbe able to understand and apply complex information, data, etc. from varioussources to meet appropriate objectives.
• Mustbe able to cross-train in other hotel related areas.
• Mustbe able to maintain confidentiality of information.
• Mustbe able to show initiative, including anticipating guest or operational needs.
• Performother duties as requested by management.

DUTIES & FUNCTIONS

FundamentalRequirements:
• Havethorough knowledge of menus and the preparation required, according to hotelstandards.
• Maintaincleanliness and organization of all storage areas.
• Completenecessary food and station preparation prior to the opening of the restaurantin order to ensure that guests are served promptly and efficiently during theRestaurant and Room Service operating hours.
• Prepareand display buffet food items according to the hotel standards.
• Proficiencyin the following cooking techniques: charbroiling, poaching, deep-frying,sauté, braising, roasting and par-cooking.
• Recognizequality standards in fresh vegetables, fish, and dairy and meat products.
• Knowledgeof herbs and spices and proper use of each.
• Maintainclean and sanitary environment with knowledge of proper handling, storage, andsanitation.
• Preparefood for Banquets, ad required, following specifications on Banquet Event Orders.
• Prepareand service food for the Employee Cafeteria as specified by the Chef or KitchenSupervisor.
• Prepareall foods following hotel standard recipes. Preparation of specials will beunder the direction of the Chef or Kitchen Supervisor.
• Breakdownbuffets and kitchen line, storing food and equipment properly at the end ofeach meal period.
• Workbanquet food station as scheduled by the Chef or Kitchen Supervisor.
• Knowthe location and operation of all fire extinguishing equipment.
• Practicesafe work habits at all times to avoid possible injury to self or otheremployees.
• UseProduction Charts as specified by hotel's standards.
• Beable to support any position in the Kitchen that is in need of help.
• Follow all HealthDepartment and Company regulations in regards to food and storage standards andsafety.
• Beable to operate and maintain cleanliness of all kitchen equipment.
• Maintaina "Clean As You Go" policy.
• Assistin storage and rotation of food items according to hotel procedures.
• Signkeys out and back in under supervision as needed.

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