Cook I

Job Summary

***Información disponible en español.***

A Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurant/Dining Outlet, 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.

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)
• 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.

Job Duties & Functions

• Approach all encounters with guests and associates in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Avion 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 Avion 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 Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours.
• Prepare and display buffet food items according to Avion Hospitality standards.
• Maintain post on kitchen line as required during the 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 Associate Cafeteria as specified by the restaurant leadership.
• Prepare all foods following Avion Hospitality standard recipes. Preparation of specials will be under the direction of the restaurant leadership.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by restaurant leadership.
• 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 associates.
• Be familiar with all hotel policies and house rules.
• Be familiar with hotel's emergency procedures.
• Use Production Charts as specified by Avion Hospitality standards.
• Associates must at all times be attentive, friendly, helpful and courteous to guests, managers and other associates.
• 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.