POSITION TITLE: COOK | DEPARTMENT: Food and Beverage

REPORTS TO: F&B MANAGER

BASIC FUNCTION: Complete the required food and beverage functions. This includes complete setup, restocking, takedown, meeting room/catering needs, and kitchen and meeting room sanitation requirements. Responsible for food inventories, par requirements, order procedures, and guest grocery shopping.

JOB DUTIES:

1. Performs breakfast set-up and take down.
2. Cooking, cleaning, and restocking food and beverages during breakfast and meeting room times.
3. Weekly food inventory and ordering.
4. Complete guest grocery shopping as needed.
5. Maintains food and beverage inventory.
6. Compiles with all federal, state, and local laws regarding food storage, preparation, and handling.
7. Complies with all OSHA requirements
8. Responds in a courteous and friendly manner to all guests.
9. Responds in upselling featured entries to all guests in a courteous and friendly manner.
10. Responsible for learning the food and beverage menu according to standards.
11. Must communicate in a professional manner with all staff members.
12. Must follow all safe lifting policies and procedures.
13. Responsible for stocking all storage areas.
14. Compliance with all company policies and procedures.
15. Assist in folding linen and cleaning of public areas.
16. Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve the overall objectives of this position
17. Maintains a favorable working relationship with all other company employees to foster and promote a cooperative and harmonious working climate
18. At all times projects a favorable image of the Hotel to the public

JOB QUALIFICATIONS

1. Education: Two-year associate's degree or equivalent education/experience preferred. Local and/or State food service license is required in some locations
2. Experience: Two (2) years of hotel or restaurant culinary experience

SKILLS NEEDED

1. Minimal hearing is necessary to hear equipment, timers, etc.
2. Moderate vision is required to check the quality and portions of food.
3. Moderate comprehension and literacy required to read recipe cards and procedures.
4. Lifting, pushing, pulling, and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Pushing and pulling carts is required.
5. Bending/kneeling: Regular bending to lift items and supplies. No kneeling.
6. Mobility: Regularly moves all around kitchen.
7. Continuous standing: To complete a task, may be stationary for short periods of time.
8. No climbing required.
9. No driving required.
10. Education/Formal Training
11. High school education or equivalent experience.
12. Minimum one year of food service or related work.

Certification(s)

• ServSafe® Food Handler certification (Preferred)
• ServSafe® Alcohol Permit certification (Preferred)

ENVIRONMENT

• Inside 100% of the shift.
• Restaurant / Cafe Setting.