H3 Ranch - Cook II

EXCHANGE HOTELS MANAGEMENT•Fort Worth, TX

13d•Onsite

About The Position

ESSENTIAL RESPONSIBILITIES: Ability to manage multiple projects/priorities and deliver results in a demanding, fast paced environment Monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants. Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order. Oversees and participates in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines. Bakes, roasts, broils and steams meats, fish, vegetables and other foods. Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed. Reads menu to estimate food requirements and requisitions food from storage. Notifies manager of inventory shortages. Ensures all food is stored in proper containers and at proper storage and holding temperatures. Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles. Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature. Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings. Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards. Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. Reporting to work as scheduled (on time and on regular basis) is an essential function of the job. Qualifications

Requirements

Completes required training as scheduled.
Must be able to speak, read, write and understand English to understand instructions, safety rules, and communicate with guests.
Due to the cyclical nature of the hospitality industry, team members may be required to work varying schedules to reflect the business needs of the hotel. Work schedules will include working on holidays, weekends and alternate shifts.
Must have a valid current Food Handlers Card or willingness and ability to obtain one within 30 days of employment.
Must know all applicable health standards.
Must maintain a clean appearance and professional demeanor.

Responsibilities

Ability to manage multiple projects/priorities and deliver results in a demanding, fast paced environment
Monitors labor and makes recommendations to adjust staffing depending on needs of the restaurants.
Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.
Oversees and participates in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.
Bakes, roasts, broils and steams meats, fish, vegetables and other foods.
Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed.
Reads menu to estimate food requirements and requisitions food from storage.
Notifies manager of inventory shortages.
Ensures all food is stored in proper containers and at proper storage and holding temperatures.
Adjusts thermostat controls to regulate/maintain appropriate temperature of ovens, broilers, grills, roaster and steam kettles.
Observes and tests foods being cooked by tasting, smelling, and piercing with fork to observe that it is cooked.
Uses thermometer to ensure food is cooked/maintained at proper temperature.
Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.
Follows all standard food handling, sanitation and health department guidelines.
Ensures compliance with federal, state, local and company health, safety, and sanitation standards.
Must wear non-slip, oil resistant shoes.
Follows all safety policies and procedures.
Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations.
Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.