Job Summary:
· Responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability.
Essential Job Functions
· Prepare food of consistent quality following recipe cards with proper production and portion standards, per check from servers.
· Start food items that are prepared ahead of time, making sure not to over prepare estimated needs.
· Visually inspect all food sent from the kitchen to the guest.
· Learn menu items, specials and food products.
· Date all food containers and rotate as per company standards, making sure that all perishables are kept at proper temperatures.
· Check pars for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of stock items or possible shortages.
· Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
· Keep breakage to a minimum by handling china, glassware and fragile equipment with care.
· Maintain and promote a positive and cooperative work relationship with all hotel departments.
· Follow all procedures and policies set forth by the company, and department.
Essential Core Skills and Competencies
· Friendly individual who genuinely enjoys being around people and who can manage multiple tasks at once.
· Good listening skills, with the ability to respond quickly to needs and requests.
· Exceptional organizational skills with the ability to balance and prioritize work.
· Exceptional service orientation, with keen ability to focus and deliver on guest needs.
· Proactive approach with exceptional initiative and problem-solving abilities to ensure the highest levels of productivity and guest satisfaction.
· Have sufficient computer skills that will allow them to be able to use, in a proficient manner, all company issued software programs implemented.
· Highly motivated and detail-oriented self-starter.
· Able to perform routine work or the same task over and over again.
· Able to communicate effectively with guest, team members and management in English.
· Ability to understand and comply with proper cleaning techniques.
· Ability to take direction and follow instructions.
· Ability to work effectively as an independent contributor, and as a part of a collaborative team.
· Ability to multi-task and effectively manage numerous priorities within a fast-paced environment.
· Consistently at work and on time.
Supervisory Responsibilities:
· None
Work Environment:
· Work is performed in a fast paced, high pressure kitchen environment.
· Exposed to hot ovens, grills and gas stoves.
· Exposed to extremely hot water and steam.
· Exposed to sharp objects.
Physical Demands:
· Ability to go up and down stairs often during shift, sometimes with large, heavy items.
· Must have vision ability to see minute objects at arms length, to read meters and controls.
· Must have finger, hand and upper body dexterity to operate food machinery, grasp dishes, push, pull, carry and lift racks, carts, and large trash bins.
· Must be able to lift, push, pull and carry up to 50 lbs to include serving trays, carts, tables, chairs, and small equipment up to 75% of the time.
· Continuous standing - during preparation, during service hours or during expediting.
· Must have moderate hearing to hear customers, supervisors, and communicate with other staff.
· Must have moderate comprehension and literacy to read use records and all special requests.
· Must have ability to perform multiple tasks at one time, must be able to follow verbal and written instruction, and be able to communicate both verbally and in writing.
· Must be highly organized and able to pay attention to sound and sight details in crowded and noisy situations, particularly when handling multiple tasks.
· Regularly required to stand, walk, kneel, crouch, bend, squat, reach & retrieve items from above head.
· Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Expected Work Hours and Location:
· Work is any time during operational hours to include morning, nights, weekends, and holidays.
· Possibility of working weekly hours work to extend beyond 40.
· One Location – Bradford House
Education and Experience:
· High School diploma or equivalent.
· 1+ years of prior culinary experience.
· Safety training and any required food handling certificates.
· Understanding of various cooking methods, ingredients, equipment and procedures.
· Familiarity with hospitality industry and the workings of an industrial kitchen.
Other Eligibility Qualifications:
· Legally eligible to work in the United States.
· Strong computer skills.
· Able to read and speak the English language well.
· Able to pass a background check and pre-employment drug screening.
· Reliable transportation.
Pay:
· $11.00-$17.00 per hour depending on experience
Hours:
· Looking for a morning or evening dedicated prep cook.
Employee Discounts:
· Restaurant: All employees will receive 50% off food for themselves and 30% off food for up to five (5) guests. The employee must always be accompanying their guest. No alcohol is discounted for employees or their guests ever.
· Hotel: All employees will receive 35% off the posted Best Available Rate for a maximum number of 10 room nights per calendar year. The employee may stay themselves or offer to a friend or family member.