Cook

Donohoe Hospitality Services•College Park, MD

51d•$17 - $19

About The Position

Our cooks are responsible for meticulously planning, prepping, and setting up food production for all food and beverage (F&B) outlets within the hotel. This role involves creating detailed preparation schedules, ensuring that all ingredients are fresh and properly stored, and coordinating with other kitchen staff to maintain a smooth workflow. Cooks must also adhere to all safety and sanitation guidelines, ensuring that the kitchen remains clean and organized at all times. Additionally, they play a key role in menu development, contributing ideas for new dishes and ensuring that all food items meet the hotel's high standards of quality and presentation. The ideal candidate will have strong culinary skills, attention to detail, and the ability to work efficiently in a fast-paced environment. Candidate must have weekend & evening availability as needed

Requirements

Prior cooking experience required.
Previous kitchen experience.
Experience in menu planning and development.
Familiarity with food safety and sanitation standards
Ability to stand for long periods of time.
Ability to lift, push, pull objects up to 50 pounds.
Operational knowledge of kitchen equipment.
Strong time management skills.
Ability to work well under pressure in a fast-paced environment

Responsibilities

Complete various assigned production and preparation tasks.
Ensure that all production equipment is working. Report any problems immediately to supervisor.
Refer any guest problems or complaints to Executive Chef.
Prepares and arranges food according to standardized recipes.
Continually updates knowledge of hotel recipes, food preparation and presentation.
Store and handle food properly by following HACCP procedures.Report and document any observed safety hazards, conditions or unsafe practices and procedures to management immediately.
Coordinate activities so that service and kitchen runs efficiently.
Maintain high health standards in the cleaning of work area and equipment.
Ensure work areas is properly cleaned and sanitized at the beginning, during and at the end of the shift.
Work closely with Food and Beverage Manager to create new menu items for cook to order line.
Date and label prepared products for rotation.
Train staff members as directed.
Requisition food products from the storeroom.
Follow proper check handling/food issuing procedures.
Exercise and maintain daily cleanliness of the kitchen to provide a safe and organized workspace.
Adhere to all work rules, procedures, and policies established by the hotel, including, but not limited to, those contained in the employee handbook.
The hotel operates 7 days a week, 24 hours a day. Department schedules must accommodate fluctuating business demands and employees may be asked to work shifts other than those they prefer or normally work.