Breakfast Cook

Breakfast Cook

Magnolia Denver

Magnolia Denver
Posted 9 months ago

Summary

The core Duties & Responsibilities of the Cook include:

  • Prepare menu items from the ala carte menus or menu items for banquet events.
  • Prepare menu items to correct portions and put up at proper temperature; plate items per the template developed by the Chef.
  • Maintain portion control for all items including sides.
  • Follow prep guidelines to limit over production prepping menu items and food production prep to numbers as directed by the Chef.
  • Set up and break down line and production areas according to assigned shift duties.
  • Maintain Serve Safe HACCP food sanitation standards throughout all areas and all steps of food production.
  • Plate banquet meals and keep temperature of plates as directed, and pan up buffet pans as directed, so there is never a run-out.
  • Communicate with Servers and F&B Management on ā€œ86ā€™dā€ items or items dragging.
  • Practice risk management worker safety in knife handling, equipment operation, lifting, working with open flame, hot liquids and all other areas of food production.
  • Use proper product rotation of perishable items practicing first in first out method of usage.
  • Keep all food storage areas including walk-ins, freezers and dry storage clean and organized.
  • Maintain professional communication with front of the house staff and co-workers.
  • Ensure quality control of all items prepped and/or cooked.
  • Adhere to all safety, risk management and environmental policies.
  • Report any injury no matter how minor to the Chef or F&B Management.
  • Other duties as assigned which may include performing duties other than those listed in this position description in the Food & Beverage department or other department in the Hotel

The Desired Qualifications of the Cook position include:

  • Thorough knowledge and experience with all stations and equipment in the kitchen including line, batch production, prep, pantry and dish.
  • Previous cooking experience in a high volume ala carte or banquet production kitchen.
  • Ability to produce items to standard following menu recipe(s) for set menu items.
  • Ability to adhere to ServeSafe HACCP food sanitation course.
  • Proficient knife handling skills;
  • Experience in plating high volume banquet functions.
  • Possess physical ability to perform the tasks.
  • Ability to carry out duties on any station in the kitchen.
  • Good communication skills with ability to train personnel in cooking techniques.
  • Ability to work for longs periods in high temperature setting.

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