Cook

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SummaryThe Cook’s responsibilities include, but are not limited to:nGreeting all guests (internal and external)nPreparing and servicing buffet and menu itemsnEnsuring all food preparation is done in compliance with health codes and standardsnMaintaining proper cleanliness standards of kitchen and public areasnCleaning dirty dishes and re-stocking the Guest Kitchen with clean itemsnManaging food and beverage inventory, making sure that items are on a first-in, first-out basis to prevent wastenPreparing and serving alcoholic beverages when needednCleaning and sanitizing your work space, lobby tables and chairsnServing and busing tablesnOrganizing, cleaning and stocking food storage, walk-in refrigerator and freezernTaking inventory of all food and beverage items and place orders once approved by managementnAbility to serve a high volume of guests in a short period of time, while providing exceptional guest servicenHandling cash and credit payments in compliance with the hotel’s cash handling policy and PCI compliancenAbility to stand for extended periods of timenAppropriately addressing guest concerns in a quick and efficient mannernAbility to assist other departments as needednAssisting with meeting room setup and tear downnPreparing food and beverage for meetings and servicing all catering related aspectsnMay be required to assist with other duties as assignednQualificationsnMust have schedule flexibility for morning, afternoon, evening weekends and holidaysnAbility to lift, pull, and push moderate weightnPrevious experience in a kitchen and/or hotels strongly preferrednKnowledge of Micros POS system is a plusnProfessional appearancenMust legally be able to pour and serve alcoholnHotel will provide TIPS and ServSafe certificationn Source: Hospitality Online,

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