Hotel Employment: Kitchen Staff or Cook

Title:                Cook

Department:     Food and Beverage

FLSA Status:    Non-Exempt

Criterion:          None

Type:                Standard

Grade:              Non-Graded

ORGANIZATION STRUCTURE

Reports To: Sous Chef or Executive Chef

Subordinates: None

SCOPE

Prepares food that results in a high quality of taste and appearance to satisfy guests and maximize food revenues.

PRIMARY RESPONSIBILITIES

• Prepares meals in accordance with the portion and quality standards specified in recipes or as otherwise designated by servers within policy; controls food usage to minimize waste.
• Prepares the next day's work on a daily basis.
• Advises supervisor of low inventory items; assists in receiving items and taking inventory as required.
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and Holiday Inn requirements.
• Reports all unsafe or malfunctioning equipment to supervisor.
• May assist by performing warewasher or other kitchen duties as needed.

RELATIONSHIPS

Internal: Restaurant Servers: to receive food orders and deliver product

External:          None   

QUALIFICATIONS

Education/Experience: Basic reading, writing and math skills and one year of food

                                    preparation experience.

Certification:                None

Skills:                          Interpersonal skills

                                    Attention to detail