Cook

COOK

Position Purpose
Responsible for one area of the kitchen to include preparation and cooking of food, the timeliness of food delivery, food quality, cleanliness and organization of workstation.

Essential Job Functions
Functions

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner
• May assist Cook I and substitute or relieve cooks assigned to junior stations
• May assist in the supervision and/or training of lower rated cooks
• Responsible for preparing and planning from breakfast, lunch and dinner items in a timely manner
• Set up station with predetermined mise en place required to service all banquet functions
• Breakdown workstation, including, but not limited to workstation and cooler. Ensure cleanliness of workstation and equipment at the close of shift
• Perform other duties as assigned and practice sanitation and safety on a daily basis to ensure total guest satisfaction
• Consult with supervisor on a daily basis which included checking in and out as well as with other departments that are directly related to the culinary and Food & Beverage Department
• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times
• Ensure food safety procedures are followed and up to date

Customer Service

• Interact in courteous and professional manner with guests and hotel staff with whom employee comes into contact
• Respond in courteous, professional and rapid manner in order to resolve all guest and associate difficulties

Other

• Assist with related duties and special projects as requested
• Attend training sessions set out by the Westin Resort to ensure continued personal development

Required Knowledge and Skills

• Must have thorough knowledge of basic cooking methods
• Interpret and comply with a variety of instructions furnished in written, oral, diagrammatic or schedule form
• Ability to focus and maintain attention to the performance of tasks despite periods of interruptions
• Ability to work and complete assignments on time despite frequent stressful, emergency, critical, or unusual interruptions
• Ability to maintain good relations with staff
• Ability to memorize, recollect and quickly retrieve dates, names, times, and other data
• Ability to converse calmly with irate superiors and subordinates in sometimes intense emotional situations
• Must be able to convey positive image of self and hotel
• Knowledge and ability to maintain health code standards
• Thorough knowledge of preparation of bakery/pastry cooking methods
• Ability to perform tedious detail work including, but not limited to garnishes and presentation work
• Knowledge of and ability to maintain state and federal health code standards
• Must be able to understand and comply with safety precautions in use of chemicals

Preferred Education and Experience

• Advance culinary knife skills, cooking methods, soups, sauces, butchering, product identification, preparing stocks, expediting, as it relates to assigned work station preferred

Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. Job description is subject to change at any time.

The Westin Resort Guam is an equal opportunity affirmative action employer and selects individuals best matched for the job based upon job-related qualifications regardless of gender, race, color, religion, creed, sex, sexual orientation, age, national origin, pregnancy, ancestry, marital status, veteran status, disability, handicap, citizenship status or any other status or characteristic protected by law.