Cook I - Green Room - PT

Overview

The Cook 1 is responsible for consistent cooking, preparing, and garnishing of quality food product. This position is instrumental in maintaining a clean, organized, and harmonious kitchen.

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Responsibilities

• Follow kitchen safety procedures at all times.
• Follow handwashing and other personal and kitchen sanitation procedures at all times.
• Report safety, sanitation, and other similar violations to the chef.
• Operate, maintain, and clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, tilt kettle, waffle iron, flat top grill, and other equipment according to instructions.
• Set up stations, including utensils, equipment, and other needed items.
• Receive and store food according to standards, ensuring all product is rotated and items are stored at proper temperatures.
• Review production schedule at the beginning of each shift to ensure all items necessary for preparation are stocked.
• Ensure all items are prepared according to recipe cards, plating guides, and photographs.
• Maintain cleanliness continually by throwing away trash, wiping down work area, cleaning equipment, and returning utensils.
• Follow governmental workplace health and safety guidelines and safety data sheets when storing and handling toxic substances.
• Maintain positive and professional communication with all staff.
• Provide recognition to others, including co-workers, supervisors, managers, and directors.
• Participate in meetings to learn about global programs, new products and procedures, and to discuss areas of opportunities, special events, and other activities.
• Ensure a healthy and safe work environment for co-workers and guests.
• Be knowledgeable of property facilities, services, hours of operation, in-house events, conferences, and amenities to proactively assist guests.
• Promote property outlets to guests.
• Assist guests in finding locations within the property by escorting, when possible, or giving clear directions.
• Resolve guest complaints using property procedures.
• Create a positive environment in which all employees have the ability to maximize their potential.

Qualifications

• Ability to express or exchange ideas verbally and perceive sound by ear.
• Ability to obtain impressions through the eyes.
• Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders.
• Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds / 25 kilograms.
• Ability to turn or twist body parts in a circular motion.
• Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment.
• Ability to perform numerical operations using basic counting, adding, subtracting, multiplying or dividing.
• Ability to effectively deal with internal and external customers and staff, some of whom will require high levels of patience, tact, and diplomacy.