First Cook

Reporting to the Executive Chef, responsibilities and essential job functions include but are not limited to the following:

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Follow departmental policies, procedures and service standards
• Prepare, cook and service all food items for a la carte and or buffet menus according to hotel recipes and standards
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Have full knowledge of all menu items, daily features and promotions
• Control waste and spoilage in the assigned department
• Ensure proper labeling, dating and  storage of all items in the kitchen
• Responsible for ensuring preparation of all pertinent food items for work station and able to maintain the departments level of production and guest expectations in the absence of the Chef de Partie
• Monitor present and upcoming business volumes as well as food items and to communicate relevant information to their department in a timely manner
• Handle guest allergy concerns with appropriate care and importance by reporting to Sous Chef
• Adhere to the hotel’s vehicle handling and safety policies while driving hotel vehicles
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned