Cook

Summary/ Objectives: Responsible for the production of high quality food products at a cost level consistent with management objectives.

Essential Functions:

• Adhere to hotel cooking standards to maintain a high quality of food and service on a consistent basis.
• Follow hotel standard recipes for all dishes to insure portion control and uniformity of quality and taste.
• Reviews in advance, all banquet function sheets as prepared by the Sales Office.
• Maintains security and safety in the kitchen.
• Makes suggestions to the Food and Beverage Manager concerning improvements in the kitchen which would enhance guest satisfaction and, at the same time, maintain payroll and food costs requirements.
• Ensure that the high standard of sanitation and cleanliness is maintained throughout the kitchen and dumpster area at all times.
• Assists the Food and Beverage Manager in taking the end-of-month inventories.
• Regular and predictable attendance is an essential function of the position.

Minimum Requirements:

Restaurant line cook experience preferred