Produces food products that conform to hotel and ZMC Hotels standards and meet or exceed guest expectations. Practices safe and sanitary work habits. The role requires fundamental food-preparation knowledge, the ability to prepare at least 200 covers during an eight-hour shift, and adherence to standard recipes and hotel/franchise standards. The cook keeps the workstation clean and organized, communicates with the Kitchen Manager and coworkers, and completes assigned tasks. Employees are expected to work safely, adapt to changes, treat everyone with dignity and respect, and keep company business confidential, including financial status, guest information, and employee issues.
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Job Type
Full-time
Education Level
No Education Listed