Bistro Cook

The Cook isresponsible for preparing all food items, based on standardized recipes, forthe Bistro, 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.
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 Highgate Hotel Standards, as required byscheduling, 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 Highgate Hotel Standards and regulations to encourage safe and efficienthotel 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.

Perform other duties as requested by management.
• 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 EventOrders.
• 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 Health Department and Company regulations in regard to food and storage standards and safety.
• 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.

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.

Lexima is an EEO Employer - M/F/Disability/Protected Veteran Status