Cook-Complimentary

A Cook is responsible for preparing all food items, based on standardized recipes, for the Complimentary Breakfast Area, 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.

Position Responsibilities and Qualifications:

Education & Experience:

• Basic reading, writing and math and one year of food preparation experience, is preferred.

• Any food handling permits as required by state or local law.

• Physical Demands:

• The major responsibility in this position is to assist in the preparation of food; therefore a significant portion of time is spent standing, speaking, listening, handling food and kitchen utensils and carrying or lifting.

• Communication skills are utilized a significant amount of time when interacting with the other cooks, waitstaff or supervisors.

  Reading and writing abilities are utilized often when preparing meals from a recipe, or when taking inventory.

  This person utilizes problem solving, reasoning and organizational abilities often.

  Mathematical skills, including basic math, quantities and variances are used frequently.

  Will be required to work nights, weekends and holidays.

  Will be required to work in fast paced environment.

  May be asked to work overtime.

  Will be exposed to common household cleaning supplies.

  Required Competencies:

  • Interpersonal communications.
  • Attention to detail.

• Responsibilities that may include any and all of the following:

  • Approach all encounters with guests and associates in a friendly, service-oriented manner.

  • Maintain regular attendance in compliance with RCMI 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 RCMI 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 Breakfast Area in order to ensure that guests are served promptly and efficiently during the Complimentary operating hours.

  • Prepare and display buffet food items according to RCMI Hospitality standards.

  • Prepare and service food for Complimentary Breakfast as specified by the Food Production Manager.

  • Prepare all foods following RCMI 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.

  • 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.

  • 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.

    Organizational Structure:

  • Reports to: Executive Chef, Sous Chef

  • Job title also known as: Line Cook