The purpose of a Cook is to prepare and cook food that is consistent with the hotel’s standards and quality. A cook will be responsible for carrying out the preparation of food.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• Is knowledgeable of all menu items on scheduled shift.
• Duties will also include prep work and cleaning.
• Prepares all ingredients for the shift before service begins.
• Operates station in an efficient, safe manner.
• Ability to work under light supervision and still ensure a fully prepped, clean and timely executed station.
• Practices serve-safe methods in preparing, cooking, holding and storing all food items.
• Knowledgeable of cooking procedures, including food that is cooked in broilers, fryers, and grills.
• Responsible for producing excellent quality.
• Must be able to multi-task.
• Follows opening and closing procedures.
• Able to work in a high pace and hot environment.
• Able to work all shifts and holidays.
• Be able to self-motivate in the work environment.
• Proper handling and storage of all food items.
• Maintains regular attendance and is consistently on time.
• Maintains high standards of personal appearance and grooming.
• Performs any other duties as requested by supervisor.

EDUCATION AND EXPERIENCE REQUIREMENTS:

• Kitchen experience preferred but not required.
• Ability to interpret and perform basic computer functions.

WORK ENVIRONMENT:

• Kitchen environment with varying degrees in temperature.
• Exposure to cleaning chemicals throughout the day.
• Moderate noise levels consistent with kitchen environment.

PHYSICAL DEMANDS:

• Stand and walk more than 2/3 of the time.
• Lift up to 50 pounds.
• Push/pull up to 30 pounds.

Our company does not discriminate against its associates or applicants based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. Equal employment opportunity will be extended to all persons in all aspects of the employer-associate relationships, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination. Every reasonable accommodation will be made for disabled associates.

Resumes and applications for employment will be evaluated based on qualifications to meet the requirements of the position and the ability to perform the requirements of the position.

• Safe Serve/Food Handler’s Card provided if not already certified.
• Equal employment opportunity extended to all persons.
• Reasonable accommodations for qualified individuals with disabilities.

• Knowledge of all menu items on scheduled shift.
• Ability to work under light supervision.
• Knowledge of cooking procedures and methods.
• Moderate knife skills.
• Ability to read and comprehend simple instructions.
• Ability to perform basic math functions.
• Ability to deal with standardized situations.