In-Room Dining Cook V

Job Description

Summary

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation.

Must have basic knowledge of the fundamentals of cooking.

Must have basic knowledge of accepted standards of sanitation.

Must have knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.

Basic mathematical skills necessary to understand recipes, measurements, and portion sizes.

Ability to read and write English language to read recipes and communicate with other team members.

Sufficient manual dexterity of hand to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc.

Ability to perform duties in confined spaces.

Ability to perform duties within extreme temperature ranges.

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the requirements of the company.

Perform general/routine cleaning tasks using standard hotel cleaning products as assigned by your supervisor to adhere to health standards.

Keep floors dry and clean to avoid slip/fall accidents.

Perform other duties as requested, such as moving supplies and equipment, cleaning up slips, etc., to ensure safe working environment.

Essential Functions

Supplies assigned workstation with all needed products and culinary equipment for prompt production.

Prepares all the prep work for soups, sauces, salads, vegetables, and breakfast.

Stores all food in refrigerated boxes including covers, labels and dates, using the proper containers to protect against waste and spoilage.

Maintains area in a clean condition at all times.

Internal Relationships

Position directly reporting to The Chef in charge of the department.

Qualifications

Any Combination of education, training or experience that provides the required knowledge, skills, and abilities.

Education/Experience Requirements

High school diploma required. Culinary or Apprenticeship program preferred. Three to five years cooking experience required. Prior hotel and restaurant cooking experience preferred.

Physical Requirements

Physical Activity Frequency

Sitting Rare

Walking Frequent

Climbing stairs Occasional

Standing Constant

Crouching/Bending/Stooping Occasional

Reaching Occasional Grasping Frequent

Pushing/Pulling Occasional

Near Vision Constant

Far Vision Frequent

Hearing Constant Talking Constant

Smell Constant

Taste Constant

Lifting/Carrying (# lbs.) Occasional – up to 50+lbs.

Travel Rare