Cook II-Banquets

Job Summary

The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria, and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.

Education & Experience

• ·    Previous supervisory responsibility preferred.
• ·    At least 5 years of related progressive experience, or a culinary graduate with at least 1 year of progressive experience in a hotel or related field.
• ·    Food Handlers Certification (must comply with State 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 be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• ·    Must maintain composure and objectivity under pressure.
• ·    Must be effective in handling problems in the workplace, including anticipating, 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 issues raised by co-workers and guests.
•  ·    Must be able to work with and understand financial information and data, and basic arithmetic functions.

Job Duties & Functions

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

·    Maintain regular attendance in compliance with The Company’s 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 (per brand standards).

·    Always comply with The Company’s standards and regulations to encourage safe and efficient hotel operations.

·    Comply with certification requirements as applicable to the position to include Food Handlers, Safety, etc.

·    Always maintain a friendly and warm demeanor.

·    Have a thorough working knowledge of menus and the preparation required to produce the product according to the Company’s standards.

·    Ensure the completion of necessary food and station preparations prior to opening the Restaurant/Dining Outlet, Café and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.

·    Assist and supervise the kitchen line during 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 all food is prepared following the Company’s standard recipes.

·    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 possible injury to themselves or other employees.

·    Enforce all hotel policies and house rules.

·    Be familiar with the hotel's emergency procedures.

·    Ensure that employees are always attentive, friendly, helpful, and courteous to all guests, managers, and all other employees.

·    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 Break room is kept neat, orderly, and clean.

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

·    Maintain cleanliness and organization of all storage areas.

·    Assist in training staff in the operation and maintenance of all kitchen equipment.

·    Attend meetings as required by management.

 ·    Perform any other duties as requested by management.

General

This job description is not intended to be all-inclusive, additional details will be specified by the supervisor. The associate will also perform other reasonable business duties as assigned by the supervisor.

Management reserves the right to change this job description, job responsibilities, duties, and working hours as needs prevail.

If requested in accordance with applicable law, the Company provides reasonable accommodation to known physical or mental limitations of an otherwise qualified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an undue hardship on the Company.

Eofficia Enterprises, Inc. is an at-will employer. This job description is a guideline and does not constitute a written or implied employment contract.

I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPT THAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED. I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THIS JOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTED ABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

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