COOK-Holiday Inn Kenner

Expotel Hospitality•Kenner, LA

2d•$0 - $14•Onsite

About The Position

The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

Requirements

High School diploma or equivalent and/or experience in a hotel or a related field prepared.
Ability to withstand temperature variations both hot and cold.
Ability to stand during entire shift.
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 maintain composure and objectivity under pressure.
Must be effective in handling problems in the workplace, including, 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 concerns and issues raised by co-workers and guests.
Must be able to work and understand financial information and data, and basic arithmetic functions.

Responsibilities

Prepare all food items according to standardized recipes for Restaurants, Room Service, Employee Cafeteria, and Banquets.
Ensure the highest standards are maintained to produce an appealing and appetizing product.
Ensure cleanliness, sanitation, and safety in the kitchen and work areas.
Minimize waste and maximize cost/production ratio.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
Maintain regular attendance in compliance with Expotel Hospitality Service standards.
Maintain high standards of personal appearance and grooming, including wearing the proper uniform and nametag.
Comply at all times with Expotel Hospitality Service standards and regulations to encourage safe and efficient hotel operations.
Maintain a warm and friendly demeanor at all times.
Be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Have a thorough knowledge of menus and the preparation required, according to hotel standards.
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant.
Prepare and display buffet food items according to the hotel standards.
Utilize cooking techniques such as charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
Demonstrate knowledge of herbs and spices and their proper use.
Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Prepare food for Banquets, as required, following specifications on Banquet Event Orders.
Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all food following hotel standard recipes.
Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid possible injury to self or other employees.
Use Production Charts as specified by hotel’s standards.
Support any position in the Kitchen that is in need of help.
Operate and maintain cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.
Attend meetings/training as required by management.
Perform other duties as requested by management.