Rooftop Cook

 The Cook I works effectively as part of the culinary team, primarily responsible for, but not limited to, completion of all tasks related to setting up and breaking down of The Cook I’s culinary station including preparing mise en place and ingredients, as well as executing the most basic dishes on the menu.  The Cook I operates to property standards and adheres to all food safety and sanitation regulations. 

PRIMARY JOB DUTIES AND RESPONSIBILITIES:

• Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager

• Labeling and stocking all ingredients on easily accessible shelves

• Washing, chopping and sorting ingredients like fruits, vegetables and meats

• Measuring quantities of seasonings and other cooking ingredients

• Parboiling food, reducing sauces and starting first steps in various dishes

• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen

• Adhering to all relevant nutrition and sanitary regulations and standards 

• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

• Prepare and set up station to ensure execution of daily service

ADDITIONAL JOB DUTIES AND REQUIREMENTS:

• Collect and transport all supplies needed for the shift and set up of station including, but not limited to food product, equipment and supplies, etc.

• Follow food preparation production schedule

• Food preparation of meats/poultry/game/fish, vegetables and fruits to include: Wash, peel, cut and seed vegetables and fruits; Weigh and measure ingredients; Methods of combination: stir, mix, whip, bread, etc.; Basic Cooking to include but not limited to: reducing sauces, parboiling food, etc; Preparation of simple dishes to include but not limited to salads; Maintain cooking temperature, product cooling and labeling

• Monitor and maintain cleanliness, sanitation and organization of work area, station, equipment and utensils before, during and after shift, ensuring par levels of ingredients and equipment are available and practicing “clean as you go” Maintain prep work throughout shift

• Distribute supplies, utensils and portable equipment

• Execution of proficient knife skills

• Use of a variety of culinary equipment including but not limited to the following equipment: pasta maker; tilting steam kettle; tilting braising skillet; pressureless steamer; deep fryer; mobile, rotary and convention ovens; griddles; burners; salamander; buffalo chopper; electric mixers; electric slicers; bain marie heaters; scales; wok

• Adhere to and maintain all food storage, labeling and handling procedures

• Adhere to and maintain all food quality and nutritional standards

• Works professionally with fellow staff and team leaders with a team minded approach

• Attend pre-shift meetings before events to learn shift details, including property and guest expectations

• Attend and participate in all required staff meetings

• Perform end of shift cleaning and restocking tasks and breakdown of station

• Return all food and beverage items, and supplies to the proper area and ensure work area is clean and neat, prior to finishing the shift and departing

• Communicate with colleagues when taking over and finishing each shift

• Maintain high standards of presentation, culinary supply quality, safety and cleanliness

• Use proper kitchen safety protocols food preparation (storage, transportation, preparation, etc) and equipment usage

• Ability to read and understand documents such as safety rules, Banquet Event Orders (BEOs), operating and maintenance instructions and procedure manuals

• Ability to compute basic mathematical calculations

• Excellent customer service skills

• Ability to follow directions and work in a team environment

• 
  

• Perform any other reasonable duties as requested by the leadership team

• Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials

• Ensure compliance with hotel policies, procedures, and standards with self and colleagues

• Ensure uniform and personal appearance are clean and professional

• Maintain confidentiality of proprietary information

• Embody our brand and service pillars

REPORTING RELATIONSHIPS

Reports to the Executive Chef and culinary leaders.  Dotted line reporting relationship to the Food & Beverage management team.

DEPARTMENTAL REQUIREMENTS:

• Excellent communication and listening skills.  Ability to clearly and effectively communicate in English with service team.  Ability to speak effectively before groups of customers or staff members and ability to respond to and creatively resolve guest inquiries and complaints

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form

• Ability to remain flexible and adaptable

• Ability to work in a fast-paced environment

• Ability to follow all safety regulations and property standards

• Ability to follow all food and safety regulations and property standards

• Ability to lift and/or move up to 25 pounds frequently and 50 pounds occasionally.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus

• While performing the duties of this job, the staff member is regularly required to stand; use hands/fingers; to grasp, perform fine manipulation, handle, or feel objects, reach with hands and arms; talk; hear and smell.  The staff member is frequently required to walk, kneel, or crouch; reach above shoulder level and must possess the ability to stand for long periods (more than 8 hours).  May be exposed to extreme temperatures, dust, dampness, height and moving machinery

• The performance of this position may occasionally require the use of personal protective equipment

• Flexibility to meet the demands of a 24-hour operation.  Due to the nature of the hospitality industry, staff members may be required to work varying schedules, including holidays and weekends to accommodate the business and demands of the property

PREFERRED:

Culinary arts education, certification or degree.

Food Handling Certificate

 The Cook I works effectively as part of the culinary team, primarily responsible for, but not limited to, completion of all tasks related to setting up and breaking down of The Cook I’s culinary station including preparing mise en place and ingredients, as well as executing the most basic dishes on the menu.  The Cook I operates to property standards and adheres to all food safety and sanitation regulations. 

PRIMARY JOB DUTIES AND RESPONSIBILITIES:

• Completing all tasks, in order, on the prep list from the Head Chef or other kitchen manager

• Labeling and stocking all ingredients on easily accessible shelves

• Washing, chopping and sorting ingredients like fruits, vegetables and meats

• Measuring quantities of seasonings and other cooking ingredients

• Parboiling food, reducing sauces and starting first steps in various dishes

• Cleaning dishes, washing cooking utensils and cookware, taking out the trash and sanitizing kitchen

• Adhering to all relevant nutrition and sanitary regulations and standards 

• Keeping track of ingredient inventory and collaborating with other kitchen and management staff to order resupply

• Prepare and set up station to ensure execution of daily service

ADDITIONAL JOB DUTIES AND REQUIREMENTS:

• Collect and transport all supplies needed for the shift and set up of station including, but not limited to food product, equipment and supplies, etc.

• Follow food preparation production schedule

• Food preparation of meats/poultry/game/fish, vegetables and fruits to include: Wash, peel, cut and seed vegetables and fruits; Weigh and measure ingredients; Methods of combination: stir, mix, whip, bread, etc.; Basic Cooking to include but not limited to: reducing sauces, parboiling food, etc; Preparation of simple dishes to include but not limited to salads; Maintain cooking temperature, product cooling and labeling

• Monitor and maintain cleanliness, sanitation and organization of work area, station, equipment and utensils before, during and after shift, ensuring par levels of ingredients and equipment are available and practicing “clean as you go” Maintain prep work throughout shift

• Distribute supplies, utensils and portable equipment

• Execution of proficient knife skills

• Use of a variety of culinary equipment including but not limited to the following equipment: pasta maker; tilting steam kettle; tilting braising skillet; pressureless steamer; deep fryer; mobile, rotary and convention ovens; griddles; burners; salamander; buffalo chopper; electric mixers; electric slicers; bain marie heaters; scales; wok

• Adhere to and maintain all food storage, labeling and handling procedures

• Adhere to and maintain all food quality and nutritional standards

• Works professionally with fellow staff and team leaders with a team minded approach

• Attend pre-shift meetings before events to learn shift details, including property and guest expectations

• Attend and participate in all required staff meetings

• Perform end of shift cleaning and restocking tasks and breakdown of station

• Return all food and beverage items, and supplies to the proper area and ensure work area is clean and neat, prior to finishing the shift and departing

• Communicate with colleagues when taking over and finishing each shift

• Maintain high standards of presentation, culinary supply quality, safety and cleanliness

• Use proper kitchen safety protocols food preparation (storage, transportation, preparation, etc) and equipment usage

• Ability to read and understand documents such as safety rules, Banquet Event Orders (BEOs), operating and maintenance instructions and procedure manuals

• Ability to compute basic mathematical calculations

• Excellent customer service skills

• Ability to follow directions and work in a team environment

• 
  

• Perform any other reasonable duties as requested by the leadership team

• Follow all company and safety and security policies and procedures; report any maintenance problems, safety hazards, accidents, or injuries; complete safety training and certifications; properly store flammable materials

• Ensure compliance with hotel policies, procedures, and standards with self and colleagues

• Ensure uniform and personal appearance are clean and professional

• Maintain confidentiality of proprietary information

• Embody our brand and service pillars

REPORTING RELATIONSHIPS

Reports to the Executive Chef and culinary leaders.  Dotted line reporting relationship to the Food & Beverage management team.

DEPARTMENTAL REQUIREMENTS:

• Excellent communication and listening skills.  Ability to clearly and effectively communicate in English with service team.  Ability to speak effectively before groups of customers or staff members and ability to respond to and creatively resolve guest inquiries and complaints

• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form

• Ability to remain flexible and adaptable

• Ability to work in a fast-paced environment

• Ability to follow all safety regulations and property standards

• Ability to follow all food and safety regulations and property standards

• Ability to lift and/or move up to 25 pounds frequently and 50 pounds occasionally.  Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to adjust focus

• While performing the duties of this job, the staff member is regularly required to stand; use hands/fingers; to grasp, perform fine manipulation, handle, or feel objects, reach with hands and arms; talk; hear and smell.  The staff member is frequently required to walk, kneel, or crouch; reach above shoulder level and must possess the ability to stand for long periods (more than 8 hours).  May be exposed to extreme temperatures, dust, dampness, height and moving machinery

• The performance of this position may occasionally require the use of personal protective equipment

• Flexibility to meet the demands of a 24-hour operation.  Due to the nature of the hospitality industry, staff members may be required to work varying schedules, including holidays and weekends to accommodate the business and demands of the property

PREFERRED:

Culinary arts education, certification or degree.

Food Handling Certificate