Cook (Part-Time)

Essential Functions 

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. 
• Ensure that food quality and food safety standards are maintained at a superior level on a daily basis. 
• Complete opening duties as assigned, including set up physical aspect of station: grill, pantry, make preparation list of necessary food items, requisition all listed food items and transport from walk-in, etc. to assigned station. 
• Prepare necessary food items for meal period and next service. 
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas. 
• Cook for scheduled meal period. 
• Remove soiled wares from station as assigned and transport to dishwashing area. 
• Breakdown workstation and complete closing duties. 
• Follow 4 Keys service standards, standard operation procedures, and safety standards. 
• Follow safety and security procedures. 
• Work cohesively with co-workers and all departments as part of a team. 
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations. 
• Adhere to attendance and reliability standards. 
• Follow all additional duties as assigned by management. 

Skills and Abilities 

• Understand the mission, vision, and goals of the hotel. 
• Must be able to prioritize and work efficiently with limited supervision. 
• Must be detail oriented and able to multi-task efficiently. 
• Must be able to speak and understand and communicate the primary language(s) used in the workplace. 
• Must possess excellent communication, follow up, and organizational skills. 
• Must have the ability to push, pull bend, squat and lift on a regular basis.    
• Safety requirements of PPE as needed for duty assigned and with use of required tools and equipment. 
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up. 
• Be a clear thinker, remaining calm and resolving problems using good judgment. 
• Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team. 
• Ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders. 
• Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line. 
• Ability to work in hot, noisy and sometimes close conditions 
• Ability to work with all products and food ingredients involved. 
• Ability to use all senses to ensure quality standards are met. 
• Ability to comprehend and follow recipes. 

Job Qualifications/Requirements 

Education: High School diploma or GED equivalence; culinary certification preferred 

Experience: Minimum 1 year experience as a cook in a hotel or high-end restaurant preferred 

Additional: Will be required to work flexible scheduled shifts based on business needs. 

• Must be able to lift and/or carry up to 50 pounds frequently to assist guests 
• Ability to stand for extended periods of time 
• Ability to hear, understand and communicate orally and in writing to communicate with staff, vendors, and guests a normal in-person and phone conversation 
• Ability to bend and twist, push, and pull, stoop, and kneel 
• Ascend and descend a ladder