Cafeteria Cook

Mii amo•Sedona, AZ

8d•Onsite

About The Position

The Cafeteria Cook is responsible for food handling and preparation and for the day-to-day operation of the cafeteria/employee dining room, while also assisting with banquet needs. The role requires maintaining sanitation practices, producing consistently high-quality food, and working effectively with a team as well as with minimal supervision. The cook may work at any station as business levels require and must be available for varying schedules that reflect the Resort’s business needs. Attendance at scheduled training sessions and meetings is required. The position works primarily indoors, in a fast-paced kitchen and cafeteria environment. Work includes preparing and cooking menu items, setting up stations, checking food quality and presentation, monitoring food safety, communicating with culinary colleagues and management, and supporting training for new hires as needed. The role reports to the Executive Chef, Chef de Cuisine, Sous Chefs, and Lead Cook. No supervision is exercised.

Requirements

High school education or equivalent.
At least two years of experience in a similar role at a full-service fine dining restaurant or a four-star-or-higher hotel or resort; additional relevant experience may be considered.
Maintain current food handlers certification.
Ability to speak, read, write, and understand the primary language(s) used in the workplace.
Strong verbal and written communication skills.
Ability to read recipes and follow instructions.
Basic math skills, including addition, subtraction, multiplication, and division.
Ability to work with little or no direct supervision, remain accountable for subordinate cooks, delegate tasks as needed, and resolve problems efficiently.
Ability to multitask in a fast-paced and hot environment.
Ability to perform the essential job functions with or without reasonable accommodation.

Responsibilities

Prepare, cook, organize, and maintain assigned stations, including setting up mise en place and preparing menu items in time for opening.
Ensure food products are fresh and of high quality, rotate products properly, and prepare menu items accurately and efficiently.
Work at assigned stations and elsewhere as business needs require; know the cafeteria and banquet menus and their ingredients.
Help expedite cafeteria service and check finished food for preparation, presentation, and seasoning before it is served.
Maintain a neat, safe, and clean workstation and follow proper food handling, storage, sanitation, and safety practices.
Assist with banquet preparation and pickups when requested by a supervisor or manager.
Report unsafe working or food-safety conditions to Culinary Management and the Engineering team as appropriate.
Inspect refrigerators and freezers daily for food-safety issues, including expired products, time-temperature abuse, and improper labeling, dating, or wrapping.
Attend mandatory culinary meetings and communicate problems or concerns to the lead cook, supervisor, and coworkers.
Support training of new hires by explaining expectations and providing ongoing assistance as needed.