Bistro Cook

Classification: Nonexempt

Department: Food and Beverage

Reports to: General Manager

Subordinates: None

Summary

Operate the functional areas of The Bistro. Assists in service needed on the floor to maintain a smooth operation and maintain guest experience. Ensure the operational abilities of the The Bistro by preparing for, maintaining, and recovering from various activates and functions of the kitchen.

Essential Functions

· Attends all training; including safety training and standard operation procedures as directed by management.

· Arrives at work in a timely fashion in accordance with the posted schedule.

· Abides by established uniform guidelines.

· Practices efficient and effective procedures.

· Reads and understands English to comply with function directions.

· Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations.

· Maintains a “can do” and “guest first” attitude at all times.

· Reports any maintenance issues to the front desk. Completes maintenance slip when necessary.

· Operates kitchen equipment such as ovens, mixers, and flat top grill.

· Portions uncooked and cooked foods according to portion standards.

· Heats, cooks, and cools all foods according to health department standards.

· Prepares simple dishes, dressings, and food according to directions. Prepares enough back-up to successfully get through service.

· Ensures proper temperature is maintained for all hot and cold foods.

· Avoids cross contamination at all times. Always uses different, clean, and sanitized cutting boards, knives, and forks, etc. for different food products.

· Responds promptly to any guest request for service.

· Reports and resolves guest complaints regarding food service or quality.

· Assists in bussing tables, delivering meals, and maintaining the counter and cooler areas when needed.

· Makes sure all left-over food is properly labeled and packaged before being stored.

· Maintains a waste log of all products wasted, spoiled, dropped, burnt, etc.

· Keeps Bistro and kitchen areas clean and well organized.

· Assists with the clean-up of the kitchen post service including dishes and equipment. Washes pots, pans, glassware, and flatware as required.

· Wipes all kitchen food prep areas and cutting boards; sanitizes daily.

· Cleans and de-greases all kitchen line equipment, walls, floors, filters, and exhaust fan hoods.

· Maintains proper sanitation of rags and cleanliness of hands at all times.

· Sweeps and mops kitchen and Bistro floors.

· Cleans all floor drains in kitchen and prep areas as needed.

· Cleans and defrosts all refrigerators, freezers, and walk-ins in the kitchen and prep areas.

· Keeps all refrigerators and freezer gaskets clean at all times.

· Maintains thermometers at all times in all refrigerators, freezers, and walk-ins including the Market units.

· Segregates and removes trash and garbage and places it in designated dumpsters.

· Notifies GM/ordering manager of limited food and supply inventory.

· Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards, specifications, and purchase order.

· Puts all foodstuffs and supplies away in the appropriate place and ensures stock is rotated at all times.

· All other duties assigned.

Competency

To perform the job successfully, an individual should demonstrate the following competencies:

· Problem Solving – Identifies and reports problems in a timely manner

· Customer Service – Responds promptly to customer needs; Responds to requests for service and assistance

· Interpersonal – Maintains confidentiality

· Oral Communication – Responds well to questions

· Team Work – Contributes to building a positive team spirit

· Diversity – Shows respect and sensitivity for cultural differences; Promotes a harassment-free environment

· Organizational Support – Follows policies and procedures for including, but not limited to, dress code policies, cell phone, and social media

· Adaptability – Able to deal with frequent changes, delays, or unexpected events

· Attendance/Punctuality – Is consistently at work and on time

· Dependability – Responds to management direction; Completes tasks on time or notifies appropriate person with an alternate plan

· Initiative – Asks for and offers help when needed

· Planning/Organizing – Prioritizes and plans work activities; Uses time efficiently

· Professionalism – Treats others with respect and consideration regardless of their status or position

· Quality – Demonstrates accuracy and thoroughness; Applies to feedback to improve performance; Monitors own work to ensure quality

· Quantity – Meets productivity standards; Completes work in a timely manner

· Safety and Security – Observes safety and security procedures; Rectifies potentially unsafe conditions; Uses equipment and materials properly

Work Environment

The work environment characteristic describe here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to work near moving mechanical parts, fumes, or airborne particles, and toxic or caustic chemicals. The employee is occasionally exposed to wet or humid conditions (non-weather), extreme cold (non-weather); extreme heat (non-weather), and risk of electrical shock. The employee is subject to a fast paced working environment.

The noise level in the work environment is moderate.

Relationships

Internal: Hotel Staff: to receive information regarding guest needs, requests, and complaints

External: Guests: provide customer service

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Ability to see clearly printed material at close range (12 inches or less). Corrective lenses permissible.

· Ability to distinguish between and among colors. Ability to exercise depth perception to determine space and distance relationships. Ability to exercise peripheral vision to be aware of objects within a large area while eyes are focused on one object.

· Ability to hear in one of both ears so that verbal communication can be received, understood, and acted upon in a face to face basis.

· Ability of tongue taste buds to distinguish between and among flavors, spices, temperature, and mouth feel (smoothness, pungency, etc.) of food and beverages.

· Ability of olfactory nerves to distinguish between and among odors and scents as to their appeal and level of intensity.

· Ability to express oneself verbally with clarity on either a face to face or a telecommunications basis.

· Ability of body parts, usually fingers and hands, to ascertain the texture of objects or commodities such as smooth/coarse, sharp/dull, etc.; as well as temperature, stability, etc.

· Ability to exert a reasonably paced mobility from one point to another within a generally accepted time frame, and recognizing the conditions of the environment as to breadth/narrowness, clutter, etc.

· Ability to move and control one’s torso so items can be picked up from a lower surface level.

· Ability to flex legs at the knee so that individual can lower the body coming to rest on one or both knees.

· Ability to grasp, hold, set down, redirect with hands or fingers, turn, control, and manipulate objects and commodities.

· Ability to control and utilize fingers in a dexterous and coordinated manner for such activities as writing, typing, keyboarding, slicing, chopping, operating equipment, etc.

· Ability to stretch body and extend arms to place or secure objects and commodities at a distance above, to the side of, or below the normal standing level of the individual.

· Ability to use body parts, usually arms and hands (occasionally shoulders and back) to elevate an object or commodity above its previous surface level.

· Ability to use body parts on a regular and continuing basis to repeat the same motions for a reasonable period of time without resting.

Position Type

Full Time / Part Time

Varied Hours

Varied Schedule

6-8+ hour shift

AM/PM/weekends

Travel

No travel is expected for this position.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience: High school diploma or equivalent and a minimum 2 years cooking experience

Language Ability: Ability to reach and comprehend simple instructions

Math Ability: Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s

Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or chart/diagram form

Computer Skills: No computer skills necessary

Certificates and Licenses: Maintain ServSafe Certification

Age: Individual must be 18 years or older.

Equipment

Exposure to kitchen equipment at high temperatures and sharp knives.

This job description is not designed to cover of contain a complete listing of activities, duties, or responsibilities that are required of this position. Other duties, responsibilities, and activities may change or be assigned at any time and with or without notice.

Pay: From $16.00 per hour

Benefits:

• Employee discount
• Paid training
• Referral program

Work Location: In person