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.

Responsibilities include:

• 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.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working.
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• 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 the opening of the Restaurant/Dining Outlet, Cafe, and Room Service.
• Assist and supervise on the kitchen line during operating hours to maintain the highest standards of efficiency, productivity, and quality.
• Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders.
• Ensure that all food is prepared following Aimbridge Hospitality standard recipes.
• Maintain the 'Clean as You Go' policy and sanitation schedules of the kitchen.
• Ensure that employees practice safe work habits at all times to avoid possible injury.
• Represent the company with a certain level of reputation and good character.

• Maintain high standards of personal appearance and grooming.
• Comply with certification requirements as applicable to position.
• Friendly and warm work environment.
• Opportunities for training and development.

• At least 5 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience.
• Food Handlers Certification (must comply with State requirements).
• Strong communication skills.
• Ability to work under pressure and handle problems effectively.
• Knowledge of food preparation standards and sanitation practices.