Restaurant Cook - Hotel Cleveland, Autograph Collection

Coury Hospitality•Cleveland, OH

18h•$18 - $20

About The Position

Prepares foods for breakfast, lunch, or dinner at an assigned kitchen station, including setting up and breaking down the station in accordance with standards and safety and sanitation policies. Prepares food using a range of cooking methods and follows company recipes, quality and presentation standards, food preparation checklists, and production schedules. Maintains food safety, sanitation, quality, and cost standards while working effectively with kitchen employees and supervisors.

Requirements

Ability to follow recipes and calculate amounts within recipes.
Good, safe knife and equipment skills.
Ability to operate standard kitchen equipment, including blender, slicer, grinder, chopper, mixer, oven, grill, steamers, steam-jacket kettles, fryer, and tilting skillet.
Good reading and conversion skills.
Ability to absorb a large amount of information in a short period of time.
Ability to use good judgment, initiative, and teamwork.
Ability to adapt to changes, new situations, staffing, and procedures.
Ability to follow verbal and written instructions.
Ability to maintain food quality regardless of business volume and staffing levels.
Ability to make decisions as needed to ensure quality guest service.
Ability to maintain regular attendance and punctuality and arrive in a complete uniform for scheduled shifts.
Ability to maintain effective working relationships with fellow employees.
Ability to work nights, weekends, and/or overtime when required.
Ability to stand and walk for six hours or longer; stoop, squat, and/or kneel frequently; reach and twist the trunk and neck frequently; and occasionally push, pull, lift, and carry from 0 to over 50 pounds, including carts, pans, and trays of food.
Ability to tolerate frequent repetitive motions, hot or cold conditions, and temperature changes between moist, steam-heated areas and cold refrigerators or freezers; work may involve risk of burns and cuts.
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 including steaming, baking, boiling, frying, broiling, and grilling, according to the production schedule.
Pull sufficient ingredients according to menu forecasts; prepare ingredients by portioning, chopping, washing, peeling, weighing, measuring, and mixing; prepare cold foods and store ingredients appropriately.
Operate kitchen equipment including ovens, stoves, grills, microwaves, and fryers.
Set up, clear, open, close, and break down the work station and food line.
Prepare and test food according to company recipes, quality and presentation standards, and food preparation checklists; monitor food quality and portion and serve food at the appropriate time in proper receptacles.
Wash and disinfect kitchen areas, tables, tools, knives, and equipment; clean and sanitize work and storage areas, equipment, and floors as needed.
Check and ensure correct temperatures for appliances and food; maintain proper food temperatures, product rotation, labeling, dating, storage, cooling, and handling procedures.
Control waste and maintain food cost.
Follow company, safety, sanitation, and environmental policies and procedures, and ensure compliance with them.
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 issues or other problems to a supervisor.
Work without supervision when needed, use initiative and judgment, motivate others, and make decisions to support quality guest service.
Report to work on time in a clean, complete uniform and maintain regular attendance and punctuality.
Perform other responsibilities as assigned by a supervisor.