Bistro Cook

Meyer Jabara Hotels•Bethlehem, PA

About The Position

Bistro Cook Summary Operate the functional areas of The Bistro. Assists in service needed on the floor to maintain a smooth operation and maintain guest experience. Ensure the operational abilities of the The Bistro by preparing for, maintaining, and recovering from various activates and functions of the kitchen. Essential Functions Attends all training; including safety training and standard operation procedures as directed by management.Arrives at work in a timely fashion in accordance with the posted schedule.Abides by established uniform guidelines.Practices efficient and effective procedures.Reads and understands English to comply with function directions.Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations.Maintains a “can do” and “guest first” attitude at all times.Reports any maintenance issues to the front desk. Completes maintenance slip when necessary.Operates kitchen equipment such as ovens, mixers, and flat top grill.Portions uncooked and cooked foods according to portion standards.Heats, cooks, and cools all foods according to health department standards.Prepares simple dishes, dressings, and food according to directions. Prepares enough back-up to successfully get through service.Ensures proper temperature is maintained for all hot and cold foods.Avoids cross contamination at all times. Always uses different, clean, and sanitized cutting boards, knives, and forks, etc. for different food products.Responds promptly to any guest request for service.Reports and resolves guest complaints regarding food service or quality.Assists in bussing tables, delivering meals, and maintaining the counter and cooler areas when needed.Makes sure all left-over food is properly labeled and packaged before being stored.Maintains a waste log of all products wasted, spoiled, dropped, burnt, etc.Keeps Bistro and kitchen areas clean and well organized.Assists with the clean-up of the kitchen post service including dishes and equipment. Washes pots, pans, glassware, and flatware as required.Wipes all kitchen food prep areas and cutting boards; sanitizes daily.Cleans and de-greases all kitchen line equipment, walls, floors, filters, and exhaust fan hoods.Maintains proper sanitation of rags and cleanliness of hands at all times.Sweeps and mops kitchen and Bistro floors.Cleans all floor drains in kitchen and prep areas as needed.Maintain a clean kitchen Keeps all refrigerators and freezer gaskets clean at all times.Maintains thermometers at all times in all refrigerators, freezers, and walk-ins including the Market units.Notifies GM/ordering manager of limited food and supply inventory.Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards, specifications, and purchase order.Puts all foodstuffs and supplies away in the appropriate place and ensures stock is rotated at all times.All other duties assigned.Is punctual for all shifts.

Responsibilities

Operate the functional areas of The Bistro.
Assist in service needed on the floor to maintain a smooth operation and maintain guest experience.
Ensure the operational abilities of the The Bistro by preparing for, maintaining, and recovering from various activates and functions of the kitchen.
Attend all training; including safety training and standard operation procedures as directed by management.
Arrive at work in a timely fashion in accordance with the posted schedule.
Abide by established uniform guidelines.
Practice efficient and effective procedures.
Read and understand English to comply with function directions.
Work as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations.
Maintain a “can do” and “guest first” attitude at all times.
Report any maintenance issues to the front desk.
Complete maintenance slip when necessary.
Operate kitchen equipment such as ovens, mixers, and flat top grill.
Portion uncooked and cooked foods according to portion standards.
Heat, cook, and cool all foods according to health department standards.
Prepare simple dishes, dressings, and food according to directions.
Prepare enough back-up to successfully get through service.
Ensure proper temperature is maintained for all hot and cold foods.
Avoid cross contamination at all times.
Always use different, clean, and sanitized cutting boards, knives, and forks, etc. for different food products.
Respond promptly to any guest request for service.
Report and resolve guest complaints regarding food service or quality.
Assist in bussing tables, delivering meals, and maintaining the counter and cooler areas when needed.
Make sure all left-over food is properly labeled and packaged before being stored.
Maintain a waste log of all products wasted, spoiled, dropped, burnt, etc.
Keep Bistro and kitchen areas clean and well organized.
Assist with the clean-up of the kitchen post service including dishes and equipment.
Wash pots, pans, glassware, and flatware as required.
Wipe all kitchen food prep areas and cutting boards; sanitize daily.
Clean and de-grease all kitchen line equipment, walls, floors, filters, and exhaust fan hoods.
Maintain proper sanitation of rags and cleanliness of hands at all times.
Sweep and mop kitchen and Bistro floors.
Clean all floor drains in kitchen and prep areas as needed.
Maintain a clean kitchen
Keep all refrigerators and freezer gaskets clean at all times.
Maintain thermometers at all times in all refrigerators, freezers, and walk-ins including the Market units.
Notify GM/ordering manager of limited food and supply inventory.
Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards, specifications, and purchase order.
Put all foodstuffs and supplies away in the appropriate place and ensures stock is rotated at all times.
Be punctual for all shifts.
All other duties assigned.