The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets while maintaining the highest standards to produce an appealing and appetizing product.
El asistente de cocinero es la persona responsable de supervisar y apoyar en la preparación de todos los alimentos para el restaurante / comedor, cafetería, servicio a cuarto, cafetería para empleados y banquetes. También se asegura de mantener las normas más altas de calidad en la preparación de alimentos atractivos y apetitosos.
Responsibilities:
- Approach all encounters with guests and employees in a friendly service-oriented manner.
- Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards).
- Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
- Comply with certification requirements as applicable to position to include Food Handlers Safety etc.
- Maintain friendly and warm demeanor at all times.
- Have thorough working knowledge of menus and the preparation required to produce the product according to Aimbridge Hospitality standards.
- Ensure the completion of necessary food and station preparations prior to opening of the Restaurant/Dining Outlet, Cafe, and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
- Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency, productivity, and quality; be able to support any position in the kitchen that is in need of help.
- Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes.
- Supervise the preparation of food for the Employee Cafeteria as necessary.
- Ensure that all food is prepared following Aimbridge Hospitality standard recipes.
- Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.
- Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period.
- Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees.
- Enforce all hotel policies and house rules.
- Be familiar with the hotel's emergency procedures.
- Ensure that employees are at all times attentive, friendly, helpful, and courteous to all guests, managers, and all other employees.
- Aid in the security of food items; ensure the meat locker, storeroom, and walk-ins are locked when not in use.
- Ensure that the Employee Break room is kept neat, orderly, and clean.
- Maintain the high quality standards in the kitchen and find ways to improve upon them.
- Maintain cleanliness and organization of all storage areas.
- Assist in training staff in the operation and maintenance of all kitchen equipment.
- Attend meetings as required by management.
- Interact and occasionally have unsupervised contact with guests and/or colleagues.
- Access and control to sensitive areas in the hotel premises including Storage/Liquor Room.
- Maintain a high level of trust and responsibility.
- Represent the company with a certain level of reputation and good character as well as exercise sound judgement.
Property Details:
Carmel Mission Inn is ideally located at the gateway to Big Sur, welcoming individual travelers from around the world as well as corporate groups and social events.
About Evolution Hospitality:
As the dedicated lifestyle vertical at Aimbridge, Evolution Hospitality creates distinct lifestyle experiences and drives performance throughout our curated collection of independent, luxury, boutique, lifestyle, and soft brand hotels, as well as restaurants, bars, and lounges throughout North America.
As the global leader in third-party hotel management, our growing portfolio represents over 1,550 hotels in all 50 states and 22 countries, from top international lodging brands to luxury hotels, destination resorts, and lifestyle hotels.
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