Breakfast Cook

Duprey Hospitality•Concord, NH

About The Position

The Cook is responsible for preparing all food items with standards of quality, quantity control, taste and presentation. Essential Duties and Responsibilities - Demonstrate professional and courteous behavior at all times through knowledge of the company culture, organizational structure and general philosophy - Ability to cook various breakfast and dinner items, including sauté, grill, oven and pantry - Prepare all hot and cold food items according to predetermined department standards - Rotate all food in assigned refrigerator and places all food in clean, dated and labeled containers - Knowledgeable of local Health Department regulations - Assist with overall coordination of all food production - Participate in the development of menus, recipe cards, cost cards, plate presentations and photos - Monitor all current menus and the specifications - Maintain proper food serving, holding and storage temperatures and ensures all foods are handled and stored properly - Manage the physical maintenance of the kitchen and service areas - Monitor quality and quantity of food received and prepared - Ability to work well with a diverse group of people Additional Duties - Participate in ongoing education and training - Attend team/department meetings - Other duties as assigned

Requirements

Customer Service: Displays a professional sense of urgency when communicating and interacting with customers, coworkers, and the public in a way that exceeds the customer’s wants and needs. Identifies opportunities to improve and deliver additional value to customer’s experience by presenting creative solutions and innovative ideas.
Communication: Actively listens to customers, coworkers, and the public (viewing the situation from the customer’s perspective) and works together to solve the problem through effective communication.
Problem Solving: Ability to recognize and define problems; analyze relevant information; encourage alternative solutions and plans to resolve situations; seeks additional assistance when needed.
Quality: Work “product or service” is free of errors and exceeds customer expectations.
Leadership: Shares the company vision and relates company strategy to the associate’s daily work. Positively communicates goals. Clearly and consistently inspires associates to achieve the highest standards and results. Displays decisive and firm leadership when necessary. Is professionally disciplined and respectful. Effectively and promptly deals with team performance issues. Adapts positively to changing situations. Handles criticism well, admits mistakes and makes corrections quickly and willingly.
High school diploma or general education degree (GED); or one to two years related hospitality experience and/or training; and/or equivalent combination of education and experience.
Must have developed language skills to the point to be able: read, analyze and interpret general business documents, financial reports and government regulations. Ability to write reports, business correspondence and procedure manuals. Actively participates in discussions. Ability to effectively present information and respond to questions from management, clients, customers and the general public.
Requires mathematical development sufficient to be able to: read and interpret financial information and prepare budgets. Deal with a system of real numbers, probability and statistical inference. Apply fraction, percentage, ratio and proportion. Possesses sharp ability for attention to detail (able to quickly identify variances in standards), working efficiently and flexibly. Ability to multi-task and be highly organized while working under pressure.
Must have developed reasoning skills to be able to: positively identify problems, collect data, establish facts, draw valid conclusions and provide a viable solution. Solve practical problems and deal with situations professionally and efficiently. Ability to interpret and analyze a variety of instructions or policies in written, oral, diagram or schedule form.
Non-slip shoes are recommended
Ability to pass pre-employment drug test, background check
Requires walking, sitting and standing to a significant degree, reaching, handling, climbing, balancing, kneeling, crouching, stooping, talking, hearing, seeing and smelling
Lifting up to 100 lbs. maximum with frequent lifting and/or carrying or transporting of food, objects or equipment weighing up to 75 lbs.
Outside environmental conditions such as wind, rain, cold, snow, extreme heat, etc.
Inside environmental conditions protected from weather conditions. Potential exposure to cleaning solvents and/or fumes. Exterior environmental conditions may or may not be protected from weather, including temperature changes (cold, heat, humid, wet)

Responsibilities

Demonstrate professional and courteous behavior at all times through knowledge of the company culture, organizational structure and general philosophy
Ability to cook various breakfast and dinner items, including sauté, grill, oven and pantry
Prepare all hot and cold food items according to predetermined department standards
Rotate all food in assigned refrigerator and places all food in clean, dated and labeled containers
Knowledgeable of local Health Department regulations
Assist with overall coordination of all food production
Participate in the development of menus, recipe cards, cost cards, plate presentations and photos
Monitor all current menus and the specifications
Maintain proper food serving, holding and storage temperatures and ensures all foods are handled and stored properly
Manage the physical maintenance of the kitchen and service areas
Monitor quality and quantity of food received and prepared
Ability to work well with a diverse group of people
Participate in ongoing education and training
Attend team/department meetings
Other duties as assigned