Cook II - The Ricardo Marriott

Coury Hospitality•Westlake, TX

3d•Onsite

About The Position

Prepares various foods as directed for breakfast, lunch or dinner at assigned kitchen station including set-up and breakdown of station in accordance with standards and safety and sanitation policies.

Requirements

Ability to follow recipes and calculate amounts within recipes.
Ability to adapt to change, new situations, changes in staffing and procedures.
Ability to follow verbal and written instructions.
Ability to maintain food quality no matter what the business and staffing level.
Ability to make decisions as needed to ensure quality guest service.
Ability to maintain effective working relationships with fellow employees.

Responsibilities

Prepares a variety of foods with various cooking methods, including steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
Pulls required items in sufficient quantities to prep according to menu forecasts.
Prepare ingredients for cooking, including portioning, chopping, and storing food.
Wash and peel fresh fruits and vegetables.
Weigh, measure, and mix ingredients.
Prepare cold foods.
Operate ovens, stoves, grills, microwaves, and fryers.
Sets up, clears and breaks down workstation.
Prepares selected food as directed in accordance with standard company recipes, quality standards, presentation standards, and food preparation checklist.
Test foods to determine if they have been cooked sufficiently.
Monitor food quality while preparing food.
Has food items portioned and served at appropriate time onto proper receptacles.
Wash and disinfect kitchen area, tables, tools, knives, and equipment.
Check and ensure the correctness of the temperature of appliances and food.
Cleans working and storage areas, tools, equipment and floors as needed.
Keeps areas neat, clean, and sanitized.
Reports any maintenance problems or other problem areas to Supervisor as they occur.
Follows company, safety and sanitation policies and procedures and ensures compliance with these policies.
Responsible for general knowledge of corporate environmental policies and procedures and how they relate to their job functions.
Maintains food at proper temperatures in appropriate size serving pans and handles food following proper procedures to ensure sanitation and safety.
Controls waste and maintain food cost.
Maintains all sanitation requirements including product rotation, temperature maintenance, and storage procedures, cooling requirements, and handling techniques.
Continually and properly trains and re-trains all areas of food preparation, safety, and sanitation.
Maintains and develops teamwork and open lines of communication with employees and supervisors.
Works safely and efficiently with all kitchen equipment.
Additional tasks and responsibilities may be assigned at the discretion of the manager.
Tasks and responsibilities may be added or revised based on the volume of business and the need for the work to be completed at the present time.