Cook - PM Shift

The Westin Resort Guam•Tumon, GU

23h

About The Position

The Cook is responsible for an assigned kitchen area, including preparing and cooking food, delivering orders on time, maintaining food quality, and keeping the workstation clean and organized. The role supports breakfast, lunch, dinner, and banquet service, and may assist with training or supervising lower-rated cooks. The Cook follows sanitation, safety, HACCP, food-safety, and applicable hygiene standards, and works with the supervisor and related culinary and Food & Beverage departments. The position also involves courteous, professional service when interacting with guests and hotel staff, attending required training sessions and meetings, and performing other duties or special projects as assigned. Schedules may vary to reflect hotel business needs, and the job description may change over time.

Requirements

Thorough knowledge of basic cooking methods.
Ability to interpret and comply with written, oral, diagrammatic, or schedule-based instructions.
Ability to maintain attention to tasks despite interruptions.
Ability to complete assignments on time despite stressful, emergency, critical, or unusual interruptions.
Ability to maintain good relations with staff.
Ability to memorize and quickly retrieve dates, names, times, and other data.
Ability to converse calmly with irate superiors and subordinates in emotionally intense situations.
Ability to convey a positive image of oneself and the hotel.
Knowledge of and ability to maintain health-code standards, including state and federal standards.
Thorough knowledge of bakery and pastry preparation methods.
Ability to perform detailed work, including garnishes and presentation.
Ability to understand and comply with precautions for using chemicals.
Ability to work varying schedules based on hotel business needs.

Nice To Haves

Advanced culinary knife skills.
Knowledge of cooking methods, soups, sauces, butchering, product identification, stock preparation, and expediting as related to the assigned workstation.

Responsibilities

Prepare food for customers using established quality methods, consistently and on time.
Plan and prepare breakfast, lunch, and dinner items in a timely manner.
Set up the assigned station with the mise en place needed for service, including banquet functions.
Break down the workstation and cooler, and clean the workstation and equipment at the end of the shift.
Assist Cook I and substitute for or relieve cooks assigned to junior stations.
Assist with supervising or training lower-rated cooks.
Practice daily sanitation and safety procedures to support guest satisfaction.
Check in and out with the supervisor daily and consult with relevant culinary and Food & Beverage departments.
Implement HACCP standards and follow applicable Municipality hygiene requirements.
Follow current food-safety procedures.
Interact courteously and professionally with guests and hotel staff.
Respond courteously, professionally, and promptly to guest and associate difficulties.
Assist with related duties and special projects as requested.
Attend training sessions and scheduled meetings.