JOB SUMMARY The Cook I prepares food as instructed by managers, ensuring all food exhibits a high quality of taste and appearance to satisfy guests and maximize food revenues.

ESSENTIAL JOB FUNCTIONS

• Ensures front line is completely broken down at the end of the shift, ensuring all food is stored properly and that all equipment is cleaned and maintained up to all health standards and established hotel policies regarding kitchen cleanliness and sanitation.
• Ensures the front line is set up effectively, ensuring all menu products are adequately stocked.
• Rotates food products to preserve quality and control waste following the first in and first out.
• Maintains an orderly, clean, safe, and sanitary work station which meets health standards and established hotel policies regarding kitchen cleanliness and sanitation. Checks AM and PM checklists to determine what kind and how much food to prepare.
• Assures all food products are properly labeled and dated.
• Cooks or otherwise prepares food according to recipe.
• Cooks foods in quantities according to menu and number of persons to be served.
• Inventories food, supplies, and equipment weekly.
• Orders kitchen supplies as needed.
• Ensures all temp logs and waste logs are maintained daily.
• Receives, dates, and examines food and supplies to ensure quality and quantity meet established standards and specifications.
• Carries pans, kettles, and trays of food to and from work stations, stove, and refrigerator.
• Properly stores foods in designated areas following wrapping, dating, and rotation procedures.
• Cleans work areas, equipment, and utensils.
• Advises supervisor of all low inventory items, and assists in receiving items and tracking inventory as required.
• Maintains sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and franchise requirements.
• Reports all unsafe or malfunctioning equipment to the supervisor.
• Responds quickly to guest requests in a friendly and professional manner; follows up to ensure guest satisfaction.
• Directs other kitchen staff on preparation of meals.
• Completes all required Company training/compliance courses as assigned.

Adheres to Company standards and maintains compliance with all policies and procedures. Performs other related duties as assigned.

EDUCATION

• High school diploma or equivalent.

EXPERIENCE

• A minimum (1) year of food preparation experience in a professional capacity, or equivalent training required.

SUPERVISORY RESPONSIBILITIES

• Provides immediate supervision to direct reports. Oversees and controls the work performance of others in a close working relationship, often in the same room or close proximity. A portion of the time may be spent performing individual tasks similar to those performed by direct reports. May be responsible for assigning work to direct reports, reviewing results in accordance to policies and procedures, and providing recommendations to management.

LICENSES & CERTIFICATIONS

• Food Handler's Card - must be state/county-specific.

SKILLS & ABILITIES This position requires the capability to understand and follow both oral and written directions, as well as, knowledge and usage of correct business English and office practices. Must be able to communicate effectively with others, analyze and resolve problems, maintain effective working relationships, and interact successfully with internal and external customers.

• Excellent customer service skills.
• Able to adapt dynamically to shifting internal and external conditions.
• Proficient i n time management; the ability to effectively organize and manage multiple priorities.
• Ability to take initiative and effectively adapt to changes.
• Recognizes an emergency situation and takes appropriate a tion.
• Able to establish and maintain a cooperative working relation.
• Able to use sound judgment; work independently, with minimal supervision.
• Preforms well with frequent interruptions and/or distractions.
• Basic math skills.

TRAVEL REQUIREMENTS

• No travel required.

PHYSICAL DEMANDS

• Stooping: Bending body downward and forward by bending spine at the waist. Specifically, if it is to a considerable degree and requires full motion of the lower extremities and back muscles.
• Kneeling: Bending legs at knee to come to a rest on knee or knees.
• Reaching: Extending hand(s) and arm(s) in any direction.
• Standing: Particularly for sustained periods of time.
• Walking: Moving about on foot to accomplish tasks. Specifically, for long distances or moving from one work site to another often.
• Pushing: Using upper extremities to press against something with steady force in order to thrust forward, downward, or outward.
• Pulling: Using upper extremities to exert force in order to draw, haul, or tug objects in a sustained motion.
• Lifting: Raising objects from a lower to a higher position or moving objects horizontally from position- to-position. Specifically, if it occurs to a considerable degree and requires substantial use of upper extremities and back muscles.
• Grasping: Applying pressure to an object with the fingers and palm.
• Talking: Expressing or exchanging ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly.
• Hearing: Perceiving the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.
• Hands to Fingers: Picking, pinching, typing, or otherwise working, primarily with fingers rather than with the whole hand as in handling.
• Repetitive Motion: Substantial movements (motions) of the wrists, hands, and/or fingers.
• Close Vision: Clear vision at 20 inches or less. Required to perform an activity such as preparing and analyzing data, transcribing, viewing a computer terminal, extensive reading or visual inspections.
• Color Vision: Ability to identify and distinguish colors.
• Peripheral Vision: Ability to observe an area that can be seen up and down or to the left and right while eyes are fixed on a given point.
• Light Work: Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a minor amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for sedentary work yet the work involves sitting most of the time, the job is rated for light work.

WORK ENVIRONMENT

• Extreme Heat, Outdoor: Exposure to weather related extreme temperatures, wind, and/or humidity with no effective protection from the heat.
• Confined Spaces: Frequently working in close quarters, crawl spaces, shafts, man holes, and/or other areas that could cause claustrophobia (i.e., narrow aisles or passageways).

DISCLAIMER

This job description indicates, in general terms, the type and level of work performed as well as the typical responsibilities of team members in this classification. The duties described are not to be interpreted as being all-inclusive to any specific team member. Nothing in this job description changes the at-will emplo yment relationship existing between the Company and team members. The Essential Job Functions, Physical Requirements, and Work Environment characteristics described are representative of those that must be met to successfully perform the essential

functions of this job. Management reserves the rights to add, modify, change, or rescind the work assignments of different positi