Cook II - Southern Management Companies, LLC.
College Park, MD 20740
About the Job
Duties and Responsibilities
-Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements
-Meet with Executive Chef/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance
-Complete opening duties
-Start prep work on items needed for the particular menu of the day
-Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service
-Inform the Sous Chef of any shortages before the item runs out
-Inform F&B service staff of 86'd item and amount of available menu specials throughout the meal period.
-Communicate any assistance needed during busy periods to the Sous Chef/Executive Chef to ensure optimum service to guests
-Maintain proper storage procedures as specified by Health Department and Hotel requirements
-Closing Duties
-Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day.
-Ensure unresolved incidents are reported to Manager/Supervisor
-Familiarity with all hotel services/features and local attractions/activities to respond to guest inquiries accurately
-Contribute to the team's success by accomplishing tasks and assisting with projects as needed
-Maintain knowledge and compliance with departmental policies, service procedures, and standards
-Availability during peak operating times, ie: Weekends, Holidays and Special Events
-Work as a team member to ensure our guests have the best possible experience
-Understand company's emergency procedures and be able to apply them when necessary
-Report any incidents, property damage or injuries immediately to Manager/Supervisor
-Attend department meetings and training sessions as necessary
-Support Southern Management's Mission, Vision, and Values
-Comply with all Southern Management's policies and procedures
-Perform various other duties as assigned by Manager and/or Supervisor
Skills Required
-Comprehend and follow recipes and cooking techniques.
-Perform job functions with attention to detail, speed and accuracy
-Prioritize and organize
-Follow directions thoroughly
-Work cohesively with co-workers as part of a team
-Work with minimal supervision
-Excellent written and verbal communication skills
-Compute basic arithmetic and mathematical calculations
-Organized and detail oriented
-Excellent time management skills
-Excellent interpersonal skills
-Sound leadership and managerial skills
-Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction
-Technical knowledgeable and competency in necessary systems and software: - [Outlook, Word, Excel, accounting software, Roommaster, Seriousware, Visual One, Delphi, Meeting Matrix, etc]
Key Performance Indicators
Exhibits the following performance expectations:
o Teamwork
o Dependability
o Communication
o Understands Role, Responsibilities and Job Skills
o Time Management and Planning
o Quality of Work
o Safety
-Adhere to response time policy
-Adhere to schedule/work hours
-Cooperate professionally with other departments to accomplish the goals of the department
-Resolve concerns in a timely, courteous, professional manner. Communicate solutions to involved parties and follow up [as appropriate, within 24 or 48 hours]
-Work is completed in a timely, professional manner, based on expectations and deadlines
-Work is completed in a professional manner
-High levels of cleanliness and upkeep of kitchen equipment
-Adhere to health department codes.
-Certification of Culinary training or apprenticeship preferred.
-[2] years of hospitality experience preferred
-High School Diploma or equivalent required. [Associates] degree in relevant field preferred
Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled
Source : Southern Management Companies, LLC.