Complimentary Breakfast Cook ("Cocinero de Desayunos de Cortesía")

Azul Hospitality•Salt Lake City, UT

34d•$20 - $20•Onsite

About The Position

Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards. This role involves preparing food items for customers using a quality predetermined method in a timely and consistent manner, measuring and mixing ingredients according to recipes, and operating large-volume cooking equipment. The position also includes setting up stations, adjusting cooking equipment, cleaning preparation areas and utensils, maintaining sanitation standards, verifying food quality and quantity, setting up complimentary breakfast areas, managing inventory pull sheets, polishing glassware and plates, arranging food appealingly, greeting and assisting guests, cleaning and maintaining the lounge area, and performing other duties as assigned by management.

Requirements

Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computer skills.
Must possess basic computational ability.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience in using cutting tools, cookware and bakeware.
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.).
High school or equivalent education required.
Minimum 2 years cooking experience, preferably high volume.
Food Handlers certification required.
Must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards.
Regular attendance in conformance with the standards.
Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more.
Must be able to stand and exert well-paced mobility for up to four (4) hours in length.
Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
Must be able to lift up to 45 lbs. as needed.
Must be able to push and pull carts and equipment weighing up to 250 lbs.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations.
Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well.

Responsibilities

Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Set up station with predetermined mise en place required to service all functions.
Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain sanitation, health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
Set up complimentary breakfast areas.
Pull necessary stock and indicate on pull sheets for processing of all inventories used.
Completing pull sheets and delivering to stewards for processing of necessary dishes and utensils.
Polish all glass, plates, and stemware.
Place food product out in an appetizing and appealing manner.
Greet all guests arriving and ensure all guests entering are allowed access.
Familiarize new guests with the stations and offer any assistance.
Clean up after guests are finished and prepare for arrival of new guests.
Maintain lounge by sweeping, detailed cleaning of all countertops, chafing dishes, cabinets, pantries, chairs, and tables.
Dusting of mirrors, artwork, computer, fax machine, and display tables.
Cleaning of windows, sweeping of patio, cleaning of trash from guests in landscaping around patio.
Clean all walls and entry doors.
Clean highchairs.
Break down all stations and return dirty dishes to kitchen.
Refill all supplies, including salt and pepper dispensers, restock napkins, condiments, and leave lounge stocked and clean for the next shift.
Clean refrigerator, start dishwasher, clean kitchen floors, and clean cart while placing clean bus tubs.
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.