Cook

Principle Responsibilities/Position Purpose:Prepares hot food items, on the assigned station(s), in accordance with recipes and standards while maintaining a neat and clean work environment in a safe, accident-free manner.ESSENTIAL FUNCTIONSPrepare all food items according to recipe cards and correct handling procedures. Maintain highest quality and appearance of all foods sent from kitchen and make sure plates are clean and appetizing.Maintain proper pars of production levels according to estimates on the production sheets; maintain top quality freshness.Use leftovers and maintain proper storage of leftovers on hot food side. Label and date all food.Maintain clean and orderly refrigerators and work areas. Make sure that all stations are properly cleaned at end of shift and at end of evening.Rotate all foods and correctly fill out production charts.During peak business periods, coordinate and expedite to accelerate service.SUPPORTIVE FUNCTIONSIn addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.SAFETY REQUIREMENTSOSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential risk to your health or safety:Disinfectants all dayGrease cutter daily or once/weekUse of hair restraint/hat, gloves, apron, safety shoes.Team members will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager.Upon employment, all team members are required to fully comply with hotel rules and regulations for the safe and efficient operation of hotel facilities. Team members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination.ORGANIZATIONAL RELATIONSHIPS:Positions directly reporting to this position (titles): NONESPECIFIC JOB KNOWLEDGE, SKILL AND ABILITYThe individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.Knowledge of cooking methods including broil, sauté, grill, making soups and sauces and general food prep, proper knife handling, maintain proper temperature, sanitation, light dessert knowledge required for plating specifications. #J-18808-Ljbffr