A Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurant, 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.Job Duties & Functions• Approach all encounters with guests and associates in a friendly, service-oriented manner.• Maintain regular attendance in compliance with HCW 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 HCW 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 in order to ensure that guests are served promptly and efficiently during the Café and Room Service operating hours.• Prepare and display buffet food items according to HCW Hospitality standards.• Maintain post on kitchen line as required during the Café 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 Associate Cafeteria as specified by the Food Production Manager.• Prepare all foods following HCW 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 associates.• Be familiar with all hotel policies and house rules.• Be familiar with hotel's emergency procedures.• Use Production Charts as specified by HCW 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.
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