Job Summary $22.00/hr A line-Cook is responsible for preparing / cooking all food items based on standardized recipes for the Corporate HQ outlet Banquets/Catering in meeting rooms and Executive Lounge 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. Responsibilities QUALIFICATIONS: + High School diploma or equivalent and/or experience in a hotel or a related field preferred. + Food Handlers Certification (must comply with State requirements) + Must be able to convey information and ideas clearly. + Must be able to evaluate and select among alternative courses of action quickly and accurately. + Must work well in stressful high pressure situations. + Must maintain composure and objectivity under pressure. JOB RESPONSIBILITIES: + Approach all encounters with guests and associates in a friendly service-oriented manner. + Maintain regular attendance in compliance with Aimbridge 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 Aimbridge 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 Restaurant/Dining Outlet or Cafe in order to ensure that guests are served promptly and efficiently during the operating hours. + Prepare and display buffet food items according to Aimbridge Hospitality standards. + Maintain post on kitchen line as required during the operating hours in order to prepare food to order maintaining the highest standards of efficiency productivity and quality. + Prepare food for Banquets as required following specifications of Banquet Event Orders. + Prepare and service food for Associate Cafeteria as specified by the restaurant leadership. + Prepare all foods following Aimbridge Hospitality standard recipes. + Preparation of specials will be under the direction of the restaurant leadership. + Breakdown buffets and kitchen line storing food and equipment properly at the end of each meal period. + Work banquet food station as scheduled by restaurant leadership. + 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. + Use Production Charts as specified by Aimbridge Hospitality standards. + 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. + Interact and occasionally have unsupervised contact with guests and/or colleagues + Maintain a high level of trust and responsibility +