Cook 1 - The Americano

IHG•Atlanta, GA

10h•$20 - $22

About The Position

JOB OVERVIEW: Prepare meals in accordance with portion and quality standards specified in recipes. Control food for a respective section(s) usage to minimize waste. DUTIES AND RESPONSIBILITIES: Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner. Organize the day’s prepping for the cooks and restaurants; supervise line set-up and prepping. Advise supervisor of low inventory items or may order necessary food items. Assist in receiving items and taking inventory as needed. Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and hotel requirements. Report all unsafe or malfunctioning equipment to supervisor. Assist in the training, scheduling and supervision of kitchen staff; ensure that all cook’s duties have been performed during shift. Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services. May occasionally interact directly with guests. May assist with other duties as assigned.

Requirements

High school diploma or equivalent, plus one year of experience in food preparation, or equivalent combination of education and food preparation experience.
Carrying or lifting items weighing up to 50 pounds
Standing up and moving about the kitchen
Handling food, objects, products and utensils
Bending, stooping, kneeling
Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff or guests.
Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when keeping track of inventory.
This person utilizes problem solving and reasoning abilities
Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.
Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.

Responsibilities

Prepare meals for respective section(s)(restaurant, outlets, etc.) and assist in all kitchen activities to ensure that guests receive high quality food items in a timely manner.
Organize the day’s prepping for the cooks and restaurants; supervise line set-up and prepping.
Advise supervisor of low inventory items or may order necessary food items.
Assist in receiving items and taking inventory as needed.
Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and hotel requirements.
Report all unsafe or malfunctioning equipment to supervisor.
Assist in the training, scheduling and supervision of kitchen staff; ensure that all cook’s duties have been performed during shift.
Promote teamwork and quality service through daily communication and coordination with other departments.
Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services.
May assist with other duties as assigned.