LINE COOK
Perspective Hospitality
Cook
Prepare food in accordance with working menus, recipe cards and photos.
Ensure the special of the day is completed in a timely fashion.
Maintain work areas clean and organized.
Monitor the presentation and portioning of food according to standards.
Monitor the quality and consistency of all food served from the lines.
Display knowledge in sanitation and sanitary food handling.
Complete other duties as assigned by supervisor to include cross training.
Report all unsafe conditions immediately.
Set up, restock, maintain and clean food preparation areas.
Attend all mandatory meetings.
Performance standards include:
Customer service: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
Work habits: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
Personal development: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
Safety and security: Be alert to hazards and responsible in carrying out hotel's safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.
Food/beverage presentation: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.
Food/beverage preparation: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.
Sanitation: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene; maintain local health department standards and receive a passing score on inspections.
Work authorization: United States (Required)
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