Restaurant Cook - Hotel Cleveland, Autograph Collection

Coury Hospitality•Cleveland, OH

About The Position

Prepares food for breakfast, lunch, or dinner at an assigned kitchen station, including setting up and breaking down the station in accordance with company standards and safety and sanitation policies. Prepares and portions foods according to recipes, production schedules, forecasts, quality and presentation standards, and food preparation checklists. Monitors food quality and temperatures, maintains proper storage and sanitation procedures, controls waste and food costs, and keeps kitchen work and storage areas clean and orderly. The cook works safely with kitchen equipment, communicates with employees and supervisors, responds professionally to questions and requests, and may perform other responsibilities assigned by a supervisor. The position may require work at night, on weekends, and/or overtime.

Requirements

Ability to follow recipes and calculate amounts within recipes.
Good and safe knife and equipment skills.
Ability to operate standard kitchen equipment, including a blender, slicer, grinder, chopper, mixer, oven, grill, steamer, steam-jacket kettle, fryer, and tilting skillet.
Good reading and conversion skills.
Ability to absorb a large amount of information in a short period of time.
Good judgment, initiative, and teamwork.
Ability to adapt to change, new situations, staffing changes, and procedural changes.
Ability to follow verbal and written instructions.
Ability to maintain food quality regardless of business or staffing levels.
Ability to make decisions as needed to ensure quality guest service.
Ability to maintain regular attendance and punctuality and wear a complete uniform for scheduled shifts.
Ability to maintain effective working relationships with fellow employees.
May be required to work nights, weekends, and/or overtime.
Ability to stand or walk for long periods (six hours or greater), stoop, squat, or kneel frequently, and frequently reach and twist the trunk and neck.
Ability to push, pull, lift, and carry occasionally from 0 to over 50 pounds, including carts, pans, and trays of food.
Tolerance for burns and cuts, frequent repetitive motions, extreme hot or cold conditions, and temperature changes between moist, steam-heated areas and cold refrigerator/freezer environments.
Wear closed-toe, non-canvas, non-skid-soled shoes.

Nice To Haves

Previous kitchen supervisory experience preferred.

Responsibilities

Prepare a variety of foods using methods such as steaming, baking, boiling, frying, broiling, and grilling to meet production schedules.
Pull sufficient quantities of items for preparation according to menu forecasts.
Prepare ingredients by portioning, chopping, washing, peeling, weighing, measuring, and mixing; prepare cold foods as needed.
Operate kitchen equipment and prepare foods according to company recipes, quality and presentation standards, and food preparation checklists.
Set up, clear, and break down the assigned workstation, including proper opening and closing of the line.
Test foods for doneness and monitor food quality during preparation; portion and serve items at the appropriate time in proper receptacles.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment; clean work and storage areas, equipment, and floors as needed.
Check appliance and food temperatures and maintain food at proper temperatures in appropriate serving pans.
Follow sanitation and food-safety procedures, including product rotation, temperature maintenance, storage, cooling, and food-handling requirements.
Control waste and maintain food cost.
Train and retrain in food preparation, safety, and sanitation practices.
Maintain teamwork and open communication with employees and supervisors; respond professionally to questions and requests.
Work safely and efficiently with kitchen equipment and report maintenance or other problems to a supervisor.
Follow company, safety, sanitation, and environmental policies and procedures.
Conduct line sweeps to ensure items are properly labeled and dated.
Report to work on time in a clean, complete uniform and ready for the scheduled shift.
Perform other responsibilities as assigned by a supervisor.