Courtyard by Marriott Sedona - Part Time AM Kitchen Cook

Sunridge Hotel Group•Sedona, AZ

7d•Onsite

About The Position

SUMMARY: Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. This position is a 3 day a week position with potential for more hours pending performance. Must be available to work weekends (Saturday/Sunday/Monday). ESSENTIAL FUNCTIONS: Prepare food of consistent quality following recipe cards and production and portion standards and per request from servers. Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs. Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence. Date all food containers and rotate making sure that all perishables are kept at proper temperatures. Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages. Assist in keeping buffet stocked. Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables. Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP. Assist in prep work of vegetables and condiments as required for the next shift. May perform other duties as assigned. COMPETENCY: To perform the job successfully, an individual should demonstrate the following competencies: Problem Solving - Identifies and resolves problems in a timely manner; Customer Service - Responds promptly to customer needs; Responds to requests for service and assistance; Team Work - Contributes to building a positive team spirit. Diversity - Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment. Organizational Support - Follows policies and procedures including but not limited to, dress code policies Adaptability - Able to deal with frequent change, delays, or unexpected events. Attendance/Punctuality - Is consistently at work and on time. Dependability - Follows instructions, responds to management direction; Completes tasks on time or notifies appropriate person with an alternate plan. Initiative - Asks for and offers help when needed. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently. Professionalism - Treats others with respect and consideration regardless of their status or position. Quality - Demonstrates accuracy and thoroughness; Applies feedback to improve performance; Monitors own work to ensure quality. Quantity - Meets productivity standards; Completes work in timely manner. Safety and Security - Observes safety and security procedures; Reports potentially unsafe conditions; Uses equipment and materials properly. QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Requirements

Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to apply common sense understanding to carry out simple one- or two-step instructions.
Ability to deal with standardized situations with only occasional or no variables.
No Computer skills needed.
No certifications needed
Ability to read, speak and understand English

Responsibilities

Prepare food of consistent quality following recipe cards and production and portion standards and per request from servers.
Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
Date all food containers and rotate making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
Assist in prep work of vegetables and condiments as required for the next shift.
May perform other duties as assigned.