Cook | Radisson Plaza Hotel

Greenleaf Hospitality Group•Myrtle Beach, SC

3d•Onsite

About The Position

The Cook is responsible for the preparation of food items on the menus for the guests according to the Food Production sheets. This role involves ensuring consistent quality of all food and beverage products, following health department and hotel policies, and maintaining a clean and organized work environment. The Cook will also be responsible for proper storage, portion control, and timely preparation of meals, and may assist in training new associates.

Requirements

Able to stand for long periods of time, up to 8 hours or more
Able to stoop and bend
Able to lift up to 40 pounds from time to time
Able to safely work with potentially dangerous chemicals and equipment
Able to comply with safety and health code standards
Able to handle responsibilities that require repetitive motion tasks

Nice To Haves

Knife skills and cooking experience preferred but not required

Responsibilities

Multi-task while remaining in constant view of the guest, when applicable
Communicate effectively with both internal and external guests
Maintain quality control with regards to all food and beverage product
Maintain proper product rotation
Follow all health department / hotel / restaurant policies and procedures regarding food safety and personal hygiene
Take direction effectively
Be aware of your surrounding
Make quick decisions with the benefit of both the restaurant and the business in mind
Have and utilize a great amount of knowledge of all food and beverage items within the restaurant
Follow all restaurant guidelines with regards to prepping, heating, re-heating, and serving of food products
Preparation of food, ensuring consistent quality
Responsible for maintaining, setting up, producing food and controlling quality of all food items prepared
Visually inspects, selects and uses only food items of the highest quality in the preparation of all menu items
Checks and controls the proper storage of product and portion control, especially high cost meat items
Keeps all refrigeration, storage, and working areas in clean, working condition to comply with health department regulations
Ensures all equipment in working areas is clean and in proper working condition
Reads and employs math skills to appropriately prepare items according to recipes
Prepares palatable and proper-portioned food for all guests accordance with standardized recipes, preparation methods, portion control, time schedules and sanitary standards
Follows serving size standards and presentation guidelines
Workplace will be kept clean and organized during the shift and all applicable cleaning lists will be followed during/following shift
May be assigned other cleaning duties as necessary
Responsible for properly storing, labeling, and dating all food items
Responsible for properly storing food orders and other supplies
Ensure all meals are prepared in a timely manner
May be required to assist in the training and development of new associates
Prepares requisition for supplies and food items for production in work station
Responsible for the preparation of food items on the menus for the guests according to the Food Production sheets
Serves food from the production line during meal periods
Responsible for the assembly, cooking, plating and garnishing of all food products according to Executive Chef’s specifications
Control the products leaving the kitchen to ensure that each item has been properly accounted
Complete working knowledge of menu, recipes, assembly and plating specifications
Ensure that meals are prepared in a timely manner in accordance with Executive Chef’s recipes and assembly procedures
Prepare and follow daily prep sheets to indicate food levels on hand and amounts required