Cook 1 (Lead Cook) - Banquets, Hilton Norfolk The Main

Cook I

The Cook I prepares food in accordance with production requirements and standard recipes and is most often assigned to oversee production at all stations. The Cook I maintains a clean, sanitary and safe station at all times to ensure safe and quality products are delivered to guests. The successful Cook I will ensure set-up of all stations, produce products consistent with quality standards and recipes, and have exemplary attendance.

Responsibilities

Responsibilities of Gold Key|PHR hourly Associates:

• Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
• Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
• Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene.
• Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates an in accord with the company's service culture, "The Keys to Making it Right."
• Work smart. Understand the needs of the shift, use resources properly, complete all assignment methodically and promptly without losing attention to details.
• Use your tools. Use the approved tools and checklists to complete assigned tasks.
• Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
• Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
• Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
• Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
• Other duties as assigned.

Associate Responsibilities specific for this role and Department:

• Must be able to work and train on all stations.
• Supervise the cooks and cold prep food production on the front line, check all items against the recipes.
• Verify that all items are served and presented according to quality standards.
• Monitor the line set up prior to all meal functions to ensure maximum efficiency.
• Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage.
• Date all food containers and rotate, making sure that all perishables are kept at proper temperatures
• Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages.
• Assist with set up and stocking of buffet.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables
• Monitor the kitchen and equipment maintenance to ensure a clean and organized workplace.
• To assist in cross-training Associates and train new Associates in their positions on the line.
• To assist the Chef in maintaining standards of quality and maintains a professional presence on the line.
• Maintain food & cleanliness standards to ensure that the highest quality products are consistently maintained.
• Provide guest services in a highly professional manner exceeding guest expectations at all times.
• Perform routine maintenance & cleaning on line equipment.
• Manage time & station productivity according to the volume of business in assigned stations.
• Effectively set-up & produce a quality product from all stations in a manner adhering to health department & company standards.
• Can work in high stress & fast paced environment.
• Functions safely & efficiently under extreme kitchen heat conditions.

Qualifications

Type Qualification Education High school education or equivalent experience Experience Two years related culinary experience and a extensive knowledge of kitchen operations Skill Knowledge of cooking techniques and practices and procedures. Able to perform non-repetitive analytical work. Education Able to read, write and speak basic English. Skill Able to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation. Education Able to understand and apply basic mathematical skills (addition, subtraction, multiply and division in all units of measure) in order to obtain correct dilution ratios, portion control, etc. Experience Prefer at least 2 years experience working in a high volume kitchen