Cook 2 - Ocean Room

RESPONSIBILITIES 

• Perform job functions with attention to detail, speed and accuracy.
• Prioritize, organize, delegate work and follow through with assigned tasks.
• Ability to be a clear thinker, remain calm and resolve problems using sound judgment.     
• Work well under pressure of meeting production schedules and timelines of service.
• Handle multiple tasks at one time while maintaining a high level of professionalism.
• Ability to work well with others, promotes a team environment, and contributes to the growth and success of the team.
• Ability to work multiple stations in the kitchen.
• Maintain an immaculately clean and organized work environment; able to set up workstation fast and efficiently.
• Follow recipes to the specifications of the Chef (ability to increase or decrease recipe as needed).
• Possess and practice good knife skills.
• Can season food properly (season in layers).
• Can assist with the design and execution of daily features in accordance with Chef’s specifications.
• Can properly follow all processes that are in place.
• Can communicate with all internal customers effectively (fellow line chefs, stewarding, service staff).
• Can fill out all requisitions properly.
• Properly label, date, and rotate all products on station and in walk in cooler.
• Clean and maintain equipment properly.
• Maintain and strictly abide by state sanitation / health regulations and hotel requirements.
• Ability to work in a fast paced, intense work environment, sometimes under extreme heat and stress.
• Follow and support Service Commitment and Core Values.
• All other duties, as assigned.

QUALIFICATIONS

• High school diploma, or equivalent vocational training certificate, required. Culinary degree preferred.
• 3 years’ experience in culinary field.
• Sanitation and Food Handling Certificate preferred.
• Ability to communicate in English with guests, co-workers and management to their understanding.
• Ability to compute basic mathematical calculations.
• Must have flexible availability based on event demands. 

ESSENTIAL PHYSICAL REQUIREMENTS 

• Must be able to lift and carry minimum weight of 40 lbs. across short-medium distances.
• Must be able to stand for the entirety of shiftwhile reaching, bending and stooping.
• Must be able to work on site due to daily needs of the job requirements. 
• Must be able to handle manual labor via whisking, chopping, piping, and repetitive hand movements.