Second Cook

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

• Consistently offer professional, friendly and engaging service
• Follow departmental policies, procedures and service standards
• Execute food items for a la carte and/or banquet menus according to hotel recipes and standards while assisting and overseeing production for relevant department
• 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
• Handle guest allergy concerns with appropriate care and importance by reporting to Chef De Partie
• Ensure proper labeling, dating and  storage of all items in the kitchen
• Ensure a clean and safe working environment
• Consistently uphold a professional and well-groomed appearance in accordance with the company’s established grooming policy
• Adhere to the hotel’s vehicle handling and safety policies while driving hotel and guest vehicles
• Adhere to all hotel environmental policies and initiatives
• Follow all safety and sanitation policies when handling food and beverage
• Other duties as assigned