Cafeteria Cook
Rosewood Hotels and Resorts
Job Description Job summary -
Plan, prep, set up and provide quality service in all areas of the employee cafeteria.
Essential Duties and Responsibilities – (Key Activities)
The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Maintain and strictly abide by state sanitation/health regulations and hotel requirements. • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. • Coordinate daily menus with Banquet Chef. • Prepare meals that consist of two entrees, a vegetable, a starch, and salad bar. • Efficiently utilize leftovers from the front line. • Supervise Cafeteria helpers and portion control. • Keep Mansionette clean. • Prepare meals for day and evening shifts, approximately 300 portions. • Supervise set up and break down of cafeteria. • Avoid spoilage and waste. • Prepare all dishes following recipes and yield guides, according to department standards. • Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests. • Maintain proper storage procedures as specified by Health Department and hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost.
This list of essential functions is not exhaustive and may be supplemented as necessary.
Other Standard Responsibilities –
Experience - • Minimum one year’s experience cooking on a high-volume basis
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills - • Ability to perform job functions with attention to detail, speed and accuracy • Ability to prioritize, organize and follow through • Ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders • Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the line Ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions • Ability to work with all products and food ingredients involved • Ability to use all senses to ensure quality standards are met • Ability to differentiate dates • Ability to operate, clean and maintain all equipment required in job functions • Ability to comprehend and follow recipes • Ability to expand and condense recipes • Ability to produce creative and artistic food work • Ability to perform job functions with minimal supervision • Ability to work cohesively with co-workers as part of a team.
Education or Certification - • Culinary certification preferred.
Language - • Required to speak, read and write English, with fluency in other languages preferred
Physical Requirements - • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds, and satisfactorily communicate with guests and co-workers to their understanding.
Plan, prep, set up and provide quality service in all areas of the employee cafeteria.
Essential Duties and Responsibilities – (Key Activities)
The following are specific responsibilities and contributions critical to the successful performance of the position: • Maintain complete knowledge of and comply with all departmental policies, service procedures and standards. • Ensure that standards are maintained at a superior level on a daily basis. • Maintain and strictly abide by state sanitation/health regulations and hotel requirements. • Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely. • Maintain complete knowledge of and comply with all departmental/hotel policies and procedures. • Coordinate daily menus with Banquet Chef. • Prepare meals that consist of two entrees, a vegetable, a starch, and salad bar. • Efficiently utilize leftovers from the front line. • Supervise Cafeteria helpers and portion control. • Keep Mansionette clean. • Prepare meals for day and evening shifts, approximately 300 portions. • Supervise set up and break down of cafeteria. • Avoid spoilage and waste. • Prepare all dishes following recipes and yield guides, according to department standards. • Communicate any assistance needed during busy periods to the Kitchen Supervisor to ensure optimum service to guests. • Maintain proper storage procedures as specified by Health Department and hotel requirements. • Minimize waste and maintain controls to attain forecasted food cost.
This list of essential functions is not exhaustive and may be supplemented as necessary.
Other Standard Responsibilities –
Experience - • Minimum one year’s experience cooking on a high-volume basis
General Skills - • Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data.
Technical Skills - • Ability to perform job functions with attention to detail, speed and accuracy • Ability to prioritize, organize and follow through • Ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders • Ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the line Ability to work an 8-12 hour shift in hot, noisy and sometimes close conditions • Ability to work with all products and food ingredients involved • Ability to use all senses to ensure quality standards are met • Ability to differentiate dates • Ability to operate, clean and maintain all equipment required in job functions • Ability to comprehend and follow recipes • Ability to expand and condense recipes • Ability to produce creative and artistic food work • Ability to perform job functions with minimal supervision • Ability to work cohesively with co-workers as part of a team.
Education or Certification - • Culinary certification preferred.
Language - • Required to speak, read and write English, with fluency in other languages preferred
Physical Requirements - • Must be able to endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, lift up to 50 pounds, and satisfactorily communicate with guests and co-workers to their understanding.
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