SUMMARY

A Cook is responsible for delivering products of the highest quality in terms of freshness, taste, and consistence. Cooks are responsible for batch, a la minute, and line cooking techniques. He/she reports directly to the Executive Chef. Cooks are responsible for following all standardized recipes and notifying the management of any shortages or discrepancies in products or ingredients. A Cook is responsible for keeping their immediate work area clean at all times.

In order to consistently exceed guest expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest Service

· Maintains guest service as the driving philosophy of the operation

· Personally demonstrates a commitment to guest service in responding promptly to guests’ needs

· Committed to making every guest is satisfied

· Meets or exceeds guest satisfaction measures

· Ensures hotel standards and services contribute to the delivery of consistent guest service

· Implements and practices guest service initiatives and performs to Gulph Creek Hotel Standards

Line Cook Operations

· Ensures all food is prepared fresh and is of the highest quality

· Strictly adheres to all recipes, methods and instructions from supervisor

· Reports to work on-time and in a clean uniform

· Maintains an organized and efficient flow of production, with regards to changes in

· forecasts and menus

· Responsible for mise-en-place, and food service for station

· Consistently checks temperatures in foods and follows proper procedures in regards to chilling, re-heating, and holding food.

· Reports waste to supervisors on a daily basis

· Checks station upon arrival to determine status of outstanding safety, or equipment

· issues

· Checks station prior to leaving to ensure cleanliness, proper disposal/removal of food,

· and proper storing and labeling

· Maintain clean and sanitary environment.

· Maintain regular attendance in compliance with Gulph Creek 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.

· Comply at all times with Gulph Creek standards and regulations to encourage safe and efficient hotel operations.

· Other duties as required.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

High School diploma and/or experience in a hotel or a related field preferred.

REASONING ABILITY

· 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.

TOOLS and EQUIPMENT

Various cutlery, choppers, blenders, band saw, meat grinder, deep fryer, griddles, till fryer, toaster, scales, buffalo chopper, various refrigeration/freezers, vertical chopper can opener, range tops, broiler, coffee machines, desk ovens, convention ovens, steam table.

LANGUAGE AND MATHEMATICAL SKILLS

· Effective ability to communicate orally and in written form effectively with internal and external customers.

· Ability to read and speak English and comprehend simple instructions, short correspondence, and memos

· Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees

· Ability to effectively communicate with employees, guests and supervisors for optimum operation of the property

· Ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rates, ratio, and percent and to draw and interpret bar graphs

CERTIFICATES, LICENSES, REGISTRATIONS

ServSafe and Food Handler Certifications preferred.

PHYSICAL DEMANDS/ WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Individuals may need to sit or stand as needed for an extended period of time
• Reaching above shoulder heights, below the waist or lifting as required to file documents or store materials
• Proper lifting techniques required
• Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull, or otherwise move objects

Job Type: Full-time

Pay: From $18.00 per hour

Benefits:

• Dental insurance
• Employee discount
• Health insurance
• Paid time off

Experience level:

• Under 1 year

Restaurant type:

• Bar
• Casual dining restaurant
• Fast casual restaurant

Shift:

• Day shift
• Evening shift
• Night shift

Weekly day range:

• Weekend availability

Work Location: In person

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