In-Room Dining Cook V

Job Title

The ideal candidate 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.

Must have basic knowledge of the fundamentals of cooking.

Must have basic knowledge of accepted standards of sanitation.

Must have knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.

Basic mathematical skills necessary to understand recipes, measurements, and portion sizes.

Ability to read and write English language to read recipes and communicate with other team members.

Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.

Ability to perform duties in confined spaces.

Ability to perform duties within extreme temperature ranges.

In 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 requirements of the company.

Perform general/routine cleaning tasks using standard hotel cleaning products as assigned by your supervisor to adhere to health standards.

Keep floors dry and clean to avoid slip/fall accidents.

Perform other duties as requested, such as moving supplies and equipment, cleaning up slips, etc., to ensure safe working environment.

Job duties include, although are not limited to:

• Supplying assigned workstation with all needed products and culinary equipment for prompt production
• Preparing all the prep work for soups, sauces, salads, vegetables, and breakfast
• Storing all food in refrigerated boxes including covers, labels and dates, using the proper containers to protect against waste and spoilage
• Maintaining area in a clean condition at all times

Reports to The Chef in charge of the department.

Has regular contact with Culinary & Food and Beverage departments.

Qualifications and Education/Experience Requirements

• Any combination of education, training or experience that provides the required knowledge, skills, and abilities.
• High school diploma required. Culinary or Apprenticeship program preferred. Minimum two to three years cooking experience in a hotel/restaurant environment required.

Lifting 50 lbs. maximum with frequent lifting and carrying of objects weighing up to 25 lbs. It requires walking or standing to a significant degree, as well as reaching, handling, feeling, talking, hearing, and seeing. In the United States, we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.