Kitchen - Cook II

What You Will Accomplish

Cooking all menu items for Lunch,Dinner, and Banquet meal functions.

Supports an environment of high efficiency, quality and customer service.

Maintains detailed knowledge of all menus, recipes, food quality standard sand regulations.

Works onprepping for assigned meal periods.

Responsible for correctlypresentingand portioning of food.

Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order.

Participates in preparation of food items, such as salads, soups, sauces, meats, and vegetables according to prescribed recipes and guidelines.

Bakes, roasts, broils and steams meats, fish, vegetablesand other foods. Adds seasoning to foods during mixing or cooking, according to recipe and adjusts as needed.

Reads menu to estimate food requirements and requisitions food from storage.

Observes and tests foods being cooked and uses thermometer to ensure food is cooked and maintainedat proper temperature.

Carves meats, portions food onto serving plates, adds gravies and sauces and garnishes servings.

Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards.

Mustwear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observedand takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable.

The hotel provides the required PPE. Team members haveresponsibility to report defective, damagedor lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS.