Hotel Cafeteria Cook

Cook IResponsibilities include skilled food preparation for the restaurant, banquet events, grab and go outlet, and employee cafeteria. This position ensures high food quality and presentation is delivered to our guests through proper handling, preparation, storage and delivery to multiple points of sale including the Blue Horse, all banquet space, Quench, guest rooms and other areas as deemed necessary to satisfy our guests. The Cook I is responsible to comply with local Health Department standards and safe food handling practices.ResponsibilitiesReasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.1. Must be responsible and reliable. 2. Ensure the cleanliness and organization of workspace. 3. Consistently offer professional, friendly and proactive guest service while supporting fellow associates. 4. Adhere to the Crowne Plaza brand standards. 5. Must be able to consistently produce high quality food and presentation. 6. Preparation and service food items for restaurant, banquet, employee cafe and grab and go outlet. 7. Actively share ideas, opinions and suggestions to leadership. 8. Have full knowledge of all menu items and daily specials. 9. Comfortable cooking in a guest facing environment, including omelet stations and outdoor grilling. 10. Receive and accept training, instruction, and feedback from supervisors, Sous Chefs, and Executive Chef. 11. Ensure cleanliness and maintenance of all work areas, utensils and equipment. 12. Follow kitchen policies, procedures and service standards. 13. Follow all safety and sanitation policies when handling food and beverage. 14. Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met 15. Complete opening and closing procedures are carried out to standard. 16. Able to check and complete mise en place and pars. 17. Ensure proper labeling, dating and storage of all items in kitchen. 18. Keeps overproduction and food waste to a minimum 19. Document waste log is used properly and current 20. Complete the daily temperature cooler and freezer logs are always keep up to date per shift. 21. Handle guest allergy concerns with appropriate care and importance. 22. Ensure low par items are communicated to Supervisor. 23. Ensure stewarding is on task and help when necessary. 24. Communicate to front of house needs and expectations of service. 25. All other duties as required.QualificationsEducation & Experience1. 2+ Years cooking experience. 2. Some Culinary school preferred. 3. Health and Safety Certified preferred. Work EnvironmentThis job operates in a hotel kitchen. This role routinely uses kitchen equipment and appliances such as meat slicers, grills, stoves, ovens, mixers, refrigerators, freezers, dish machines, etc.Physical DemandsThe physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.While performing the duties of this job, the employee is regularly required to talk or hear. One will be subjected to wet floors, temperature extremes, and loud noises. Must be able to bend, stoop, lift, and carry up to 50 pounds on a regular basis. Must be able to stand for long periods of time and move from area to area in the kitchen.Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.