PM Line Cook - Hotel Kitchen

About the Job

Cook Job Responsibilities: Pleases customers by providing a pleasant dining experience. Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen. Executes cold food production in accordance with standards of plating guide specifications. Attends to the detail and presentation of each order.

Places and expedites orders. Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals. Completes hot meal preparation by grilling, sautéing, roasting, frying, and broiling ingredients and assembling and refrigerating cold ingredients.

Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items. Stores leftovers according to established standards. Coordinates daily food supply inventory for cafeteria.

Submits order to supervisor. Assists with receipt of deliveries. Contributes to daily, holiday, and theme menus in collaboration with supervisor. Ensures smooth operation of cafeteria services during absence of supervisor. Maintains cleanliness and sanitation of equipment, food storage, and work areas. Completes cleaning according to daily and weekly schedules and dishwashing/pot washing as needed.

Assists with orienting new employees to their work area. Listens to customer complaints and suggestions and resolves complaints. Implements suggestions within parameter of position and refers more complex concerns to supervisor. Instructs personnel in use of new equipment and cleaning methods and provides efficient and effective methods of maintaining work area.

Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity. Cook Qualifications/Skills: Demonstrated knowledge of and skill in ability to safely and effectively operate standard foodservice equipment. Adaptability. Decision-making. Customer service.

Oral communication. Planning, problem solving, and teamwork. Developing budgets. Self-motivated. High energy Level. Multi-tasking.