Part-Time Cook

CookSummary: The Cook enhances the guest experience by preparing quality food dishes that appeal to guests while maintaining a safe, sanitary work environment. Essential Functions: Prepare food of consistent quality following recipe and production and portion standards. Maintain all food items in prescribed manner; date all food containers and rotate in accordance with established procedures; ensure perishables are kept at appropriate temperatures to avoid premature spoilage. Maintain inventories of food items such as checking pars for shift use, determine necessary food preparation, freezer pull and line set up, note any out-of-stock items or possible shortages; assist in keeping buffet stocked. Return all food items that are not to be used on the next shift to the designated storage areas and cover and date all perishables. Monitors controls in place to minimize food and supply waste and theft. Assist in cleaning the kitchen area and cooking utensils as necessary. Other duties as assigned by management. Skills: Excellent time management skills and ability to multi-task and prioritize work. Excellent organizational and planning skills. Ability to work well independently or in a team environment. Competencies: Action Oriented – Takes initiative. Enjoys working hard; is action oriented and full of energy for the things he/she sees as challenging; not fearful of acting with a minimum of planning; seizes more opportunities than others. Aggressive Customer Service – Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect. Dependability – The extent to which the employee can be depended upon to be available for work, do it properly, and complete it on time with minimal supervision. The degree to which the employee is reliable, trustworthy, and persistent. Productivity – Manages workload, works efficiently, meets goals and objectives. Work Quality - Is dedicated to providing the highest quality products and services which meet the needs and requirements of internal and external customers; is committed to continuous improvement through empowerment and management by data; is willing to re-engineer processes from scratch; is open to suggestions and experimentation; facilitates a learning environment leading to the most efficient and effective work processes. Education and Experience: High School education or equivalent work experience. 1+ years of experience in food services is highly desirable. All positions must also complete any additional training required by manager or as assigned by the Brand or Moody. Licenses & Certifications: Food Preparation / Food Handling certification (or ability to obtain) to comply with applicable state and local ordinances and brand policies. Physical Demands & Work Environment: The employee is frequently required to stand, bend, kneel, walk and reach with hands and arms. This position requires the ability to occasionally lift products and supplies, up to 50 pounds. This job operates in a hotel kitchen environment. Exposure to extremely hot equipment, utensils and food. Exposure and use of chemical cleaning solutions. Workdays and work hours may vary.