Cook

The Lead Cook is responsible for supervising and assisting in the preparation of all food items for all outlets, Banquets, Room Service and Employee Cafeteria, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, and storage areas while minimizing waste and maximizing cost/production ratio.

Education & Experience:

• High School diploma or equivalent and/or experience in a hotel or a related field prepared.

• At least 3 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.

• Previous supervisory responsibility preferred.

Physical Requirements:

• Flexible and long hours sometimes required.

• Medium work – Exerting up to 50 pounds of force occasionally, and/or up to 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.

• Ability to stand during entire shift.

• Withstand temperature variations, both hot and cold.

Mental Requirements:

• Must be able to convey information and ideas clearly.

• Must be able to evaluate and select among alternative courses of action quickly and accurately.

• Must work well in stressful, high-pressure situations.

• Must maintain composure and objectivity under pressure.

• Must be effective in handling problems in the workplace, including, preventing, identifying, and solving problems, as necessary.

• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust, or modify to meet the constraints of the particular need.

• Must be effective at listening to, understanding, and clarifying the concerns and issues raised by co-workers and guests.

• Must be able to work and understand financial information and data, and basic arithmetic functions.

DUTIES & FUNCTIONS

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Essential:

• Approach all encounters with guests and employees in a friendly, and service-oriented manner.

• Maintain regular attendance in compliance with Everwood Hospitality Service standards, as required by scheduling, which will vary according to the needs of the hotel.

• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working.

• Always comply with Everwood Hospitality Service standards and regulations to encourage safe and efficient hotel operations.

• Always maintain a warm and friendly demeanor.

• Employees must, always, be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.

• Have a thorough working knowledge of menus and the preparation required to produce food according to hotel standards.

• Maintain cleanliness and organization of all storage areas.

• Assist in controlling costs by maintaining food cost within budgeted guidelines.

• Ensure the complete necessary of food and station preparation prior to the opening of the restaurant to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours.

• Ensure the completion and display of buffet food items according to the hotel standards.

• Assist and supervise on kitchen line during restaurant operating hours to maintain the highest standards of efficiency, productivity, and quality. Be able to support any position in the kitchen that needs help.

• Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders. Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.

• Supervise the preparation of food for the Employee Cafeteria, as necessary.

• Ensure that food is prepared following hotel standard recipes.

• Be familiar with all kitchen tools and equipment to include: Electric slicer, buffalo chopper, commercial blender, ovens, broilers, range tops, steam kettles, grill, fryer, mixers, food processors, meat grinders, steam table, knives, etc.

• Maintain the “Clean as You Go†policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly, and clean.

• Supervise and assist with the breakdown of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.

• Ensure that all employees always practice safe work habits to avoid injury to self or other employees.

• Assist, as necessary, with the following: Scheduling, ordering, cost controls, training, production charts, daily inventory charts, overseeing daily prep list and ensure completion.

• Assist in maintaining a key control system within the kitchen.

• Be familiar with the hotel’s emergency procedures.

• Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use.

• Ensure that the Employee Breakroom is kept neat, orderly, and clean.

• Maintain high food quality standards in the kitchen and find ways to improve upon them.