Cook-Prep

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Job SummaryA Cook is responsible for preparing all food items based on standardized recipes for the 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. The Prep Cook also is responsible for preparing cold foods and shellfish slicing meat and brewing coffee or tea.ResponsibilitiesQualificationsnHigh School diploma or equivalent and/or experience in a hotel or a related field preferred.nFood Handlers Certification (must comply with State requirements)nMust be able to convey information and ideas clearly.nMust be able to evaluate and select among alternative courses of action quickly and accurately.nMust work well in stressful high pressure situations.nMust maintain composure and objectivity under pressure.nResponsibilitiesnApproach all encounters with guests and associates in a friendly service-oriented manner.nMaintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.nMaintain high standards of personal appearance and grooming which include wearing the proper uniform and name tag when working (per brand standards).nComply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient operations.nComply with certification requirements as applicable to position to include Food Handlers Safety etc.nMaintain a friendly and warm demeanor at all times.nHave thorough knowledge of menus and the preparation required according to hotel standards.nMaintain cleanliness and organization of all storage areas.nComplete necessary food and station preparations prior to opening of the Cafe in order to ensure that guests are served promptly and efficiently during the CafAc and Room Service operating hours.nPrepare and display buffet food items according to Aimbridge Hospitality standards.nMaintain post on kitchen line as required during the CafAc and Room Service operating hours in order to prepare food to order maintaining the highest standards of efficiency productivity and quality.nPrepare food for Banquets as required following specifications of Banquet Event Orders.nPrepare and service food for Associate Cafeteria as specified by the Food Production Manager.nPrepare all foods following Aimbridge Hospitality standard recipes. Preparation of specials will be under the direction of the Food Production Manager or Assistant Food Production Manager.nBreakdown buffets and kitchen line storing food and equipment properly at the end of each meal period.nWork banquet food station as scheduled by Food Production Manager.nKnow the location and operation of all fire extinguishing equipment.nPractice safe work habits at all times to avoid possible injury to self or other associates.nBe familiar with all hotel policies and house rules.nBe familiar with hotel's emergency procedures.nUse Production Charts as specified by Aimbridge Hospitality standards.nAssociates must at all times be attentive friendly helpful and courteous to guests managers and other associates.nBe able to operate and maintain cleanliness of all kitchen equipment.nMaintain the 'Clean As You Go' policy.nAssist in storage and rotation of food items according to hotel procedures.nSign keys out and back in under supervision as needed.nAttend meetings as required by management.nPerform any other duties as requested by management.nEnsures food is stored in specific containers and storage areas in order to prevent spoilagen Source: Hospitality Online,

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