Cook/Utility Full-Time

Job Title:        Kitchen Cook/Utility

Department:   Kitchen/ Food & Beverage

Reports To:    General Manager

SCOPE:

Responsible for learning and demonstrating proficiency and consistency of food production, maintaining and improving the Cambria standards of quality in every aspect of preparation and ware-washing.

RESPONSIBILITIES:

• Clean and sanitize all areas of the kitchen and operate kitchen equipment such as fryers, ovens, stoves, mixers and addition equipment in a safe and accident free manner.
• Prepare simple dishes, dressings and foods according to directions.
• Prepare foods for cooking and assist others as instructed.
• Check for adequate supply of foods and seasonings.

• Understands production/ prep scheduling, creates and/or follows production charts
• Strategic prep production to incur minimal waste and maintain clean food preparation areas.
• Demonstrates safe food handling procedures (labeling, dating, rotating)
• General cleaning of kitchen area and operating the ware-washing equipment
• Uses time productively, organized and combines trips, well planned
• Knows how to safely operate and clean all kitchen equipment
• Completes daily checklists and inspection logs
• Complies with portion sizes, quality standards, garnishes, as trained and educates others to enforce same standards
• Makes effective thoughtful decisions and accepts responsibility for them

• Resolves guest complaints to the satisfaction of the guest; responds promptly to any guest request for service.
• Arrives at work in a timely fashion in accordance with the posted schedule.

• Abides by established uniform guidelines with proper clean uniform, wearing both a hat or hair net and work shoes

• Maintains a “can do” and a “guests first” attitude at all times.
• Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations
• Attends scheduled training sessions within the hotel as dictated by the brand and the hotel management.
• Must be able to read and understand English to comply with functions directions.

QUALIFICATIONS:

Education/Experience:       High School Diploma or Equivalent

Minimum 1 year cooking experience at a restaurant or hotel

Skills:    

• Computer literacy
• Hospitality/Interpersonal skills
• Ability to multi-task
• English language proficiency
• Strong organizational & Prioritizing skills
• Ability to work under high levels of stress, mental and physical

• Mathematics skills for measurements and calculations for recipes

• Knife skills, beneficial
• Food safety certified, a plus

Physical Job Requirements:

• Bending, lifting (up to 50 pounds), standing, heat, stairs, walking, heavy equipment, etc.
• Continual standing
• Continuous motion
• Working with extreme temperatures (freezer, direct heat)

Environment:

• Hearing: must be able to hear server requests
• Vision: must be able to check food for accuracy and wholesomeness
• Speech: must be able to communicate to servers and management any situations that require attention
• Literacy: must be able to read tickets and Banquet Event Orders

Equipment:

• Slicer, grill, oven range, convection oven, induction units, fryer, griddle, broiler, heat lamp, blender, food processor, ticket printer, knives, steam table, refrigeration units, mandolin, etc.

The statements in this position description are intended to describe the essential nature and level of work being performed.  They are not intended to be ALL responsibilities or qualifications of the job.