JOB SUMMARY:

The Cook is responsible for providing well-cooked food in a sanitary and an aesthetically pleasing

manner. Follows preparation of all menu items as instructed by the Restaurant Manager and by County

Health standards.

QUALIFICATION STANDARDS

Education & Experience:

• High School diploma or equivalent.

• Excellent organization and time management skills.

• Ability to communicate clearly and effectively with customers, co-workers and managers.

• Ability to read all food orders.

• Ability to work a flexible schedule, including weekends and holidays.

• ServSafe Training or Equivalent

• Sanitation procedures as outlined in ServSafe manual.

• Proper handling and storage of all food items.

• Proper knife skills.

• Proper cooking techniques.

• Problem solving skills.

Physical Requirements:

• Long hours may sometimes be required.

• Light work-Exerting up to 50 pounds of force occasionally, and/or up to 10 pounds of force

frequently or constantly to lift, carry, push, pull or otherwise move objects.

• Ability to stand during entire shift.

• Stand by a heated area for long periods of time.

Mental Requirements:

• Must work well in stressful, high-pressure situations.

• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues

raised by clients, guests and co-workers.

• Must be effective in handling problems in the workplace, including anticipating, preventing,

identifying and solving problems as necessary.

• Must maintain composure and objectivity under pressure.

• Must be able to convey information and ideas clearly.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

DUTIES AND RESPONSIBILITIES

The following reflects management’s definition of essential functions for this job but does not restrict

the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this

job at any time due to reasonable accommodation or other reasons.

Service attitude and communication

• Maintain high standards of personal appearance and grooming. Wear a name tag when

working.

• Always maintain a professional and friendly demeanor.

• Establish and maintain good communication and teamwork with fellow employees and other

departments within the hotel.

• Must always be attentive, courteous and efficient in the dealings with the clients, guests,

managers and all other employees.

• Demonstrate a genuine caring and a commitment to guest service.

• Greet and welcome all guests approaching the front desk in accordance with standards.

Cooking Responsibility

• Wear a name tag and uniform and always presents a professional appearance. The uniform

includes a clean shirt (given by the company), black apron, name tag and safety shoes with

rubber soles.

• Washes hands with hot water and soap after using the restroom and upon returning to work

area.

• Is knowledgeable of all menu items on scheduled shift. (am/pm)

• Prepares all ingredients for the shift before service begins.

• Operates station in an efficient, safe manner.

• Practices serve-safe methods in preparing, cooking, holding and storing of all food items.

• Freezer and refrigerator temperatures are always in compliance.

• Thoroughly cleans all burner grates, stove top, flat grill, grill hood, oven doors, chefs floor area,

reach-in exterior and prep area tabletop.

• Maintains cutting boards and assorted pots and pans in good, clean working order.

• Mark all food items with item name and date in reach-in and walk-in refrigerators and freezer.

• Prepares and restocks for the next shift.

• Places all refrigerated and freezer items are in designated spaces. Observe placement of foods

according to serve safe techniques.

• Communicates with all fellow team members in a professional manner.

• Assists utility personnel with final cleanup of kitchen.

• Arrives promptly for scheduled shift. Punch in/out at the scheduled shift time.

• Is in compliance with all health department standard requirements.

• When serving buffets, food quantities are placed in moderate size serving pans and bowls.

• Food left over from a buffet may not be reused or resold unless it is in an unopened package or

container.

• All other duties as assigned.

General Responsibility

• Always comply with standards and regulations to encourage safe and efficient restaurant

operations.

• Participate in all-employee meetings, events and other functions required by management.

• Be familiar with all policies and restaurant/hotel rules.

• Develop full understanding of hotel amenities and services.

• Understand emergency procedures and be prepared to help when necessary.

• Distribute or tabulate any work as outlined by management.

• Perform any other duties as requested by management