Cafeteria, Communication Skills, Cook Dishes, Establish Priorities, Health Department, Identify Issues, Multitasking, Problem Solving Skills, Regulations, Sanitation, Time Management
LOCATION
Monroe, LA
POSTED
1 day ago
The Cook isresponsible for preparing all food items, based on standardized recipes, forthe Bistro, Banquets, whilemaintaining the highest standards to produce an appealing and appetizingproduct. He/she is also responsible for ensuring the cleanliness, sanitationand safety in the kitchen and work areas while minimizing waste and maximizingcost/production ratio. General Requirements • Maintaina warm and friendly demeanor at all times. • Mustbe able to effectively communicate both verbally and written, with all level ofemployees and guests in an attentive, friendly, courteous and service orientedmanner. • Mustbe effective at listening to, understanding, and clarifying concerns raised byemployees and guests. • Mustbe able to multitask and prioritize departmental functions to meet deadlines. • Approachall encounters with guests and employees in an attentive, friendly, courteousand service-oriented manner. • Attendall hotel required meetings and trainings. • Maintainregular attendance in compliance with Highgate Hotel Standards, as required byscheduling, which will vary according to the needs of the hotel. • Maintainhigh standards of personal appearance and grooming, which includes wearing theproper uniform and nametag. • Complywith Highgate Hotel Standards and regulations to encourage safe and efficienthotel operations. • Maximizeefforts towards productivity, identify problem areas and assist in implementingsolutions. • Mustbe effective in handling problems, including anticipating, preventing,identifying and solving problems as necessary. • Mustbe able to understand and apply complex information, data, etc. from varioussources to meet appropriate objectives. • Mustbe able to cross-train in other hotel related areas. • Mustbe able to maintain confidentiality of information. • Mustbe able to show initiative, including anticipating guest or operational needs.
Perform other duties as requested by management. • Havethorough knowledge of menus and the preparation required, according to hotelstandards. • Maintaincleanliness and organization of all storage areas. • Completenecessary food and station preparation prior to the opening of the restaurantin order to ensure that guests are served promptly and efficiently during theRestaurant and Room Service operating hours. • Prepareand display buffet food items according to the hotel standards. • Proficiencyin the following cooking techniques: charbroiling, poaching, deep-frying,sauté, braising, roasting and par-cooking. • Recognizequality standards in fresh vegetables, fish, and dairy and meat products. • Knowledgeof herbs and spices and proper use of each. • Maintainclean and sanitary environment with knowledge of proper handling, storage, andsanitation. • Preparefood for Banquets, ad required, following specifications on Banquet EventOrders. • Prepareand service food for the Employee Cafeteria as specified by the Chef or KitchenSupervisor. • Prepareall foods following hotel standard recipes. Preparation of specials will beunder the direction of the Chef or Kitchen Supervisor. • Breakdownbuffets and kitchen line, storing food and equipment properly at the end ofeach meal period. • Workbanquet food station as scheduled by the Chef or Kitchen Supervisor. • Knowthe location and operation of all fire extinguishing equipment. • Practicesafe work habits at all times to avoid possible injury to self or otheremployees. • UseProduction Charts as specified by hotel's standards. • Beable to support any position in the Kitchen that is in need of help. • Follow all Health Department and Company regulations in regard to food and storage standards and safety. • Beable to operate and maintain cleanliness of all kitchen equipment. • Maintaina "Clean as You Go" policy. • Assistin storage and rotation of food items according to hotel procedures.
QUALIFICATION STANDARDS:
Education &Experience: • High Schooldiploma or equivalent and/or experience in a hotel or a related fieldpreferred. • Culinaryexperience required.
Physicalrequirements: • Flexible and longhours sometimes required. • Mediumwork - Exerting up to 50 pounds of force occasionally, and/or 20 pounds offorce frequently or constantly to lift, carry, push, pull, or otherwise moveobjects. • Abilityto stand during entire shift • Ability towithstand temperature variations both hot and cold.
Lexima is an EEO Employer - M/F/Disability/Protected Veteran Status