Cook

Company Overview: We have built our company one person at a time. We understand that our team members are the key to our success. Our superior results begin by hiring and training good people and continue by supporting and retaining them. We build cohesive teams and promote opportunities for growth, development and leadership.

Summary:
The Cook is responsible for preparing food items according to standardized recipes for all Food & Beverage outlets and functions. The role ensures food quality, cleanliness, sanitation, safety in the kitchen, and cost-effective operations.

Key Responsibilities:

• Prepare all food items to brand or property standard recipes, ensuring an appealing and appetizing product.
• Serve food promptly and efficiently, maintaining high standards of quality, presentation, and cleanliness.
• Prepare and display food for buffets and banquet events per Banquet Event Orders (BEOs).
• Ensure food and station preparations are completed before service begins to ensure smooth operations.
• Operate and maintain kitchen equipment in compliance with safety and sanitation standards.
• Assist with storage and proper rotation of food items to minimize waste.
• Follow all food safety and workplace safety standards, including compliance with certification requirements (e.g., Food Handlers, Safety).
• Be knowledgeable of fire safety equipment and procedures in the kitchen.
• Adhere to hotel policies and procedures.
• Work collaboratively with kitchen and service staff to ensure smooth operation during meal periods.
• Communicate effectively with guests, team members, and management.