Courtyard by Marriott Sedona - Evening Part Time Kitchen Cook

Sunridge Hotel Group•Sedona, AZ

7d•Onsite

About The Position

Prepare food items in accordance with production requirements and quality standards while maintaining a safe sanitary work environment. This position is a 3 day a week position with potential for more hours pending performance and business demand. Must be available to work weekends (Friday/Saturday/Sunday).

Requirements

Less than high school education; or up to one month related experience or training; or equivalent combination of education and experience.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to apply common sense understanding to carry out simple one- or two-step instructions.
Ability to deal with standardized situations with only occasional or no variables.
No Computer skills needed.
No certifications needed.
Regularly required to talk or hear.
Regularly required to use hands to finger, handle, or feel and reach with hands and arms.
Frequently required to walk; climb or balance; stoop, kneel, crouch, or crawl.
Occasionally required to sit and taste or smell.
Specific vision abilities required by this job include close vision, distance vision, and ability to distinguish colors.
Must regularly lift and /or move up to 50 pounds.

Responsibilities

Prepare food of consistent quality following recipe cards and production and portion standards and per request from servers.
Check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner.
Start food items that are prepared ahead of time, making sure not to prepare more than estimated needs.
Monitor the equipment maintenance and kitchen "clean as you go" policy to ensure strict adherence.
Date all food containers and rotate making sure that all perishables are kept at proper temperatures.
Check pars for shift use, determine necessary preparation, freezer pull and line set up.
Note any out-of-stock items or possible shortages.
Assist in keeping buffet stocked.
Return all food items not used on next shift to designed storage areas, being sure to cover/date all perishables.
Assist in setting up plans and actions to correct any food cost problems; control food waste, loss and usage per SOP.
Assist in prep work of vegetables and condiments as required for the next shift.
May perform other duties as assigned.