Cook I

Lodging Dynamics • Midway, UT

2d

About The Position

JOB SUMMARY The Cook I prepares food as instructed by managers, ensuring all food exhibits a high quality of taste and appearance to satisfy guests and maximize food revenues. ESSENTIAL JOB FUNCTIONS Ensures front line is completely broken down at the end of the shift, ensuring all food is stored properly and that all equipment is cleaned and maintained up to all health standards and established hotel policies regarding kitchen cleanliness and sanitation. Ensures the front line is set up effectively, ensuring all menu products are adequately stocked. Rotates food products to preserve quality and control waste following the first in and first out. Maintains an orderly, clean, safe, and sanitary work station which meets health standards and established hotel policies regarding kitchen cleanliness and sanitation. Checks AM and PM checklists to determine what kind and how much food to prepare. Assures all food products are properly labeled and dated. Cooks or otherwise prepares food according to recipe. Cooks foods in quantities according to menu and number of persons to be served. Inventories food, supplies, and equipment weekly. Orders kitchen supplies as needed. Ensures all temp logs and waste logs are maintained daily. Receives, dates, and examines food and supplies to ensure quality and quantity meet established standards and specifications. Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator. Properly stores foods in designated areas following wrapping, dating, and rotation procedures. Cleans work areas, equipment, and utensils. Advises supervisor of all low inventory items, and assists in receiving items and tracking inventory as required. Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements. Reports all unsafe or malfunctioning equipment to the supervisor. Responds quickly to guest requests in a friendly and professional manner; follows up to ensure guest satisfaction. Directs other kitchen staff on preparation of meals. Completes all required Company training/compliance courses as assigned. Adheres to Company standards and maintains compliance with all policies and procedures. Performs other related duties as assigned.

Requirements

• High school diploma or equivalent.
• A minimum (1) year of food preparation experience in a professional capacity, or equivalent training required.
• Food Handler's Card - must be state/county-specific.
• This position requires the capability to understand and follow both oral and written directions, as well as, knowledge and usage of correct business English and office practices.
• Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers.
• Excellent customer service skills.
• Able to adapt dynamically to shifting internal and external conditions.
• Proficient in time management; the ability to effectively organize and manage multiple priorities.
• Ability to take initiative and effectively adapt to changes.
• Recognizes an emergency situation and takes appropriate action.
• Able to establish and maintain a cooperative working relation.
• Able to use sound judgment; work independently, with minimal supervision.
• Preforms well with frequent interruptions and/or distractions.
• Basic math skills.

Responsibilities

• Prepares food as instructed by managers
• Ensures front line is completely broken down at the end of the shift
• Ensures the front line is set up effectively
• Rotates food products to preserve quality and control waste
• Maintains an orderly, clean, safe, and sanitary work station
• Checks AM and PM checklists to determine what kind and how much food to prepare
• Assures all food products are properly labeled and dated
• Cooks or otherwise prepares food according to recipe
• Cooks foods in quantities according to menu and number of persons to be served
• Inventories food, supplies, and equipment weekly
• Orders kitchen supplies as needed
• Ensures all temp logs and waste logs are maintained daily
• Receives, dates, and examines food and supplies to ensure quality and quantity meet established standards and specifications
• Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures
• Cleans work areas, equipment, and utensils
• Advises supervisor of all low inventory items, and assists in receiving items and tracking inventory as required
• Maintains sanitation and cleanliness standards in the kitchen area
• Reports all unsafe or malfunctioning equipment to the supervisor
• Responds quickly to guest requests in a friendly and professional manner
• Directs other kitchen staff on preparation of meals
• Completes all required Company training/compliance courses as assigned
• Adheres to Company standards and maintains compliance with all policies and procedures
• Performs other related duties as assigned

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees