Cook II

Avion Hospitality Employee Services LLC • Kansas City, MO

just now • Onsite

About The Position

The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlets, Cafe, Room Service, and Employee Cafeteria while maintaining the highest standards to produce an appealing and appetizing product.

Requirements

• Previous supervisory responsibility preferred.
• At least 3 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.
• Food Handlers Certification (must comply with State requirements).
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high-pressure situations.
• Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Avion Hospitality standards as required by scheduling, which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag when working (per brand standards).
• Always comply with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable to position, to include Food Handlers Safety, etc.
• Always maintain a friendly and warm demeanor.
• Have thorough working knowledge of menus and the preparation required to produce the product according to Avion Hospitality standards.

Responsibilities

• Supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlets, Cafe, Room Service, and Employee Cafeteria.
• Maintaining the highest standards to produce an appealing and appetizing product.
• Ensuring the completion of necessary food and station preparations prior to the opening of the Restaurant/Dining Outlet, Cafe, and Room Service.
• Assisting and supervising on the kitchen line during operating hours to maintain the highest standards of efficiency, productivity, and quality.
• Supporting any position in the kitchen that needs help.
• Supervising and assisting in the food preparation for Banquets as required, following specifications of Banquet Event Orders.
• Ensuring banquet items are completed on time and checking with the Banquet Manager or Supervisor for time, cover count, or any other changes.
• Supervising the preparation of food for the Employee Cafeteria as necessary.
• Ensuring that all food is prepared following standard recipes.
• Maintaining the 'Clean as You Go' policy.
• Being responsible for maintaining the sanitation and cleaning schedules of the kitchen.
• Keeping all storage areas neat, orderly, and clean.
• Supervising and assisting with the breakdown of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.
• Ensuring that all employees always practice safe work habits to avoid possible injury to self or other employees.
• Enforcing all hotel policies and house rules.
• Being familiar with the hotel's emergency procedures.
• Ensuring that employees are at all times attentive, friendly, helpful, and courteous to all guests, managers, and all other employees.
• Aiding in the security of food items; ensuring the meat locker, storeroom, and walk-ins are locked when not in use.
• Ensuring that the Employee Break room is kept neat, orderly, and clean.
• Maintaining the high food quality standards in the kitchen and finding ways to improve upon them.
• Maintaining cleanliness and organization of all storage areas.
• Assisting in training staff in the operation and maintenance of all kitchen equipment.
• Attending meetings as required by management.
• Performing any other duties as requested by management.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree