Title : Cook 2
Reports To : Sous Chef
Department : Culinary
SCOPE
This is a highly professional individual with good all-around culinary experience. This person is lead material and is able to, not only performs daily tasks as an all-around highly qualified culinary chef, but is able to lead by example in sanitation, presentation, following recipes and quality.
Able to work any station in the kitchen when necessary.
PRIMARY RESPONSIBILITIES
- Assist fellow chefs in providing a work environment free of hazards
- Ability to assist in resolving any conflicts
- Maintain an open line of communication to management and front of the house employees
- Able to follow specific directions from restaurant chef
- Specializes in various aspects of the kitchen
- Able to produce and maintain high quality levels of food
- Check food temperatures to comply with sanitation guidelines
- Able to serve hot & cold food items to the guests
- Must provide excellent customer service to the guests
- Maintain and adhere to our company values
RELATIONSHIPS
Hotel Employees Culinary, convention services, food and beverage, human resources and all executive staff members
Guests Constant interaction with guests by serving in a positive, friendly and courteous manner
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