Job Posting for HOTEL COOK 1- $20.00/ hour at Ponte Vineyard Inn
Base Pay: $20.00 an hour
Summary:
The Cook I will be cooking in a high volume and fast paced kitchen. The Cook II will need to maintain an organized station for preparing, cooking and presenting products of highest quality.
Essential Duties and Responsibilities:
Prepare food according to recipe and restaurant and restaurant specifications in a timely and efficient manner.
Responsible for prepping and making pizzas to order according to business volume, keeping waste at a minimum and efficiency at the highest possible levels.
Butcher meat, poultry and seafood according to specifications with attention to detail and keeping waste to a minimum.
Work at the Broiler and Pizza station.
Prepare soups, sauces, and creates specials that exceed the guest’s expectations.
Suggest and create new menu items that exceed the guest’s expectations.
Responsible for cleanliness of the entire kitchen, including small and large equipment.
Check in deliveries ensuring food quality and accuracy of orders.
Assist Executive Chef in the absence of the Sous Chef/Lead Line Cook/Supervisor.
Perform all additional duties as requested by Executive Chef and Sous Chef.
Understand and adhere to environmental standards set by the Hotel.
Understands the Ponte values and service standards and adheres to them.
Ensure the safety of guests and associates.
Bring any problems or shortages to the Chef’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station.
Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures.
Daily checkout with Chef before the end of shift.
Perform any additional duties as requested by the supervisor or manager.
Knowledge, Skills and Abilities:
High School Diploma or GED
2-4 years of related experience.
Understand how to use, operate and care of all kitchen equipment.
Knife skills and cooking terms essential.
Demonstrates excellent knowledge of all stations on the line.
Knowledge of basic meat, poultry and fish butchering.
Knowledge of basic braising, sautéing, grilling, broiling and frying techniques.
Fluent in English (reading, writing and speaking)
Excellent communication skills
Has attention to detail and the ability to follow direction and abide by standard operating procedures.
Ability to focus for an entire shift, trouble shooting and prioritizing skills.
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