General Summary
The ability to perform the day-to-day operations of the Cook position to prepare high volume of food for buffet, hot hors d’oeuvres, appetizers, side dishes and hot entrees and other hot dishes according to the menu recipes.

Essential Duties and Responsibilities

Prepare all food items according to standard recipes or as otherwise specified by supervisor to ensure consistency of product to the guest. Check and control the proper storage of all products, checking on portion control to maintain quality products. Monitor and keep all refrigeration, storage and equipment in clean, working condition. Visually inspect, select and use only the freshest fruits, vegetables, meats and food products of the highest standard in preparation of all menu items. Read and employ math skills to follow standard recipes and menu specifications. Clean as you go, keep your work station neat and orderly and perform general cleaning tasks using standard hotel cleaning products as assigned to adhere to standards. Perform any other duties as assigned by management. Provide outstanding guest service to all internal and external guests