Prep Cook

PREP COOK

Bunkhouse

Hotel Saint Augustine, Bunkhouse Hotels

US - TX - Houston

CULINARY

Hourly/Entry Level Employee

Full-time

Hourly US Dollar (USD) pay basis

Req ID: HOU003148

Summary

Position Summary:

A Cook will exceed the expectations of all Bunkhouse guests in a multitude of tasks that include, but are not limited to food preparation duties, cooking and seasoning all menu items, ordering kitchen supplies and maintaining Health Department Standards within your work area.

The person in this position must have excellentmunication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. A Cook must develop and maintain thepany's culture, values and reputation in the public eye and with all staff, guests, vendors and partners.

Qualifications

Knowledge, Skills, and Abilities:

High School diploma or general education degree (GED)

Two (2) years related experience in hospitality or service industry

Must be able to speak, read, write and understand the primary language(s) of the workplace

Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

Ability to speak effectively before groups of co-workers and sister property staff

Bunkhouse is an equal opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit and business need.

Job Responsibilities:

Prepare a variety of foods, according to customers' orders or supervisors' instructions, following approved procedures

Prep food items for after-hours distribution

Clean work areas, equipment, utensils, dishes, and silverware

Store food in designated containers and storage areas to prevent spoilage

Carry food supplies, equipment, and utensils to and from storage and work areas

Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices

Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils

Portion, arrange, and garnish food, and serve food to waiters or patrons

Regulate temperature of ovens, broilers, grills, and roasters

Estimate expected food consumption, requisition or purchase supplies, or procure food from storage

Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs

Maintain a positive relationship with all employees and guests

Always ensure open lines ofmunication with all departments and upper management via email, logbooks, meetings, etc., to ensure all business needs are met

Maintain a high level of cleanliness and safety in the work area

Ensure that all equipment is maintained in good, safe working condition

Maintain an increased awareness of safety issues throughout the property

Keep abreast of safety and emergency procedures and OSHA requirements

Attend relevant meetings

Ad to all standards of operations, policies and procedures, manuals, training material, memos and verbal instruction