Breakfast Cook FT
About The Position
The Cook prepares food items for restaurants, room service, employee cafeterias, and banquets using standardized recipes. The role is responsible for producing appealing, appetizing food while maintaining kitchen cleanliness, sanitation, and safety, and minimizing waste while maximizing the cost-to-production ratio. The position includes preparing and displaying buffet items, completing food and station preparation before service, preparing food to banquet specifications and employee cafeteria requirements, and supporting kitchen positions as needed. The Cook follows hotel, company, and health department standards for food preparation, storage, safety, equipment use, and sanitation.
Requirements
- Culinary experience required.
- Thorough knowledge of menus and preparation requirements according to hotel standards.
- Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
- Knowledge of herbs and spices and their proper use.
- Ability to stand during the entire shift.
- Ability to withstand hot and cold temperature variations.
- Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.
Nice To Haves
- High school diploma or equivalent and/or experience in a hotel or related field preferred.
Responsibilities
- Maintain cleanliness and organization of all storage areas.
- Complete food and station preparation before restaurant opening to support prompt and efficient restaurant and room service.
- Prepare and display buffet food items according to hotel standards.
- Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
- Maintain a clean and sanitary work environment and properly handle and store food.
- Prepare banquet food according to Banquet Event Orders and specifications.
- Prepare and serve food for the Employee Cafeteria as directed by the Chef or Kitchen Supervisor.
- Prepare food according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
- Break down buffets and the kitchen line and properly store food and equipment after each meal period.
- Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
- Know the location and operation of fire extinguishing equipment.
- Practice safe work habits to avoid injury to self and others.
- Use Production Charts as specified by hotel standards.
- Support any kitchen position that needs assistance.
- Follow Health Department and company regulations for food, storage, standards, and safety.
- Operate kitchen equipment and maintain its cleanliness.
- Follow a “Clean As You Go” policy.
- Assist with food storage and rotation according to hotel procedures.
- Sign keys out and back in under supervision as needed.
Benefits
- Medical insurance
- Dental insurance
- Vision insurance
- Life insurance
- Short-term and long-term disability insurance
- 401(k) retirement plan with employer matching contributions
- Paid holidays
- Paid vacation
- Paid sick leave in accordance with applicable law
- Employee assistance program (EAP)
- Educational opportunities and tuition reimbursement
- Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law
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What This Job Offers
Job Type
Full-time
Education Level
High school or GED
