About the Job
JOB SUMMARY A Cook is responsible for preparing all food items, based on standardized recipes, for the Cafe, Room Service, Employee Cafeteria, and Banquets, 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 work areas while minimizing waste and maximizing cost/production ratio. QUALIFICATION STANDARDS Education & Experience: High School diploma or equivalent and/or experience in a hotel or a related field preferred. Food Handlers Certification (must comply with State requirements) Physical requirements: Long hours sometimes required. Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects. Ability to stand during entire shift. 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. DUTIES & FUNCTIONS Essential: Approach all encounters with guests and employees in a friendly, service-oriented manner. Maintain regular attendance in compliance with Aimbridge Hospitality 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 name tag when working (per brand standards). Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient operations. Comply with certification requirements as applicable to position to include Food Handlers, Safety, etc. Maintain a friendly and warm demeanor at all times. Have thorough knowledge of menus and the preparation required according to hotel standards. Maintain cleanliness and organization of all storage areas. Complete necessary food and station preparations prior to opening of the Cafe in order to ensure that guests are served promptly and efficiently during the Caf and Room Service operating hours. Prepare and display buffet food items according to Aimbridge Hospitality standards. Maintain post on kitchen line as required during the Caf and Room Service operating hours in order to prepare food to order, maintaining the highest standards of efficiency, productivity and quality. Prepare food for Banquets, as required, following specifications of Banquet Event Orders. Prepare and service food for Employee Cafeteria as specified by the Food Production Manager. Prepare all foods following Aimbridge Hospitality standard recipes. Preparation of specials will be under the direction of the Food Production Manager or Assistant Food Production Manager. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work banquet food station as scheduled by Food Production Manager. Know the location and operation of all fire extinguishing equipment. Practice safe work habits at all times to avoid possible injury to self or other employees. Be familiar with all hotel policies and house rules. Be familiar with hotel's emergency procedures. Use Production Charts as specified by Aimbridge Hospitality standards. Employees must at all times be attentive, friendly, helpful and courteous to guests, managers and other employees. Marginal: Be able to operate and maintain cleanliness of all kitchen equipment. Maintain the "Clean As You Go" policy. Assist in storage and rotation of food items according to hotel procedures. Sign keys out and back in under supervision as needed. Attend meetings as required by management. Perform any other duties as requested by management.