The Kitchen Cook is primarily responsible for assisting in various aspects of the kitchen, including food preparation, cooking, and maintaining a clean and organized workspace.
$18-$23 per hour
The Kitchen Cook shall strive to provide exceptional service to both internal and external guests at all times. They will be responsible for exemplifying the SCP’s Culture & Core Values.
The Job
- Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
- Follow Hotel policies with lost and found items.
- Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations.
- Continuously promote sanitation, safety, and security efforts.
- Food Preparation: Assist in the preparation of ingredients, including chopping, cutting, and measuring, to ensure that they are ready for cooking.
- Cooking: Execute cooking tasks following established recipes and presentation standards, ensuring the quality and consistency of dishes.
- Plating prepared foods based on the senior chef's guidance.
- Kitchen Organization: Maintain a clean and organized kitchen area, including keeping workstations and equipment clean and in proper working order.
- Inventory Management: Assist with monitoring kitchen inventory, including restocking supplies, tracking ingredient usage, and reporting shortages to the kitchen manager or chef.
- Quality Control: Participate in quality control measures by conducting regular taste tests and inspections to ensure that food items meet the company's standards.
- Safety and Sanitation: Adhere to food safety and sanitation guidelines, ensuring the safe storage and handling of food products.
- Team Collaboration: Work closely and openly communicate with the culinary team, including chefs and other kitchen staff, to maintain a smooth flow of operations and to assist with any special requests or requirements.
- Working with servers to ensure that orders are completed according to request and on time.
- Menu Knowledge: Stay informed about the current menu offerings, including daily specials, and be able to provide information and recommendations to guests.
- Inspect, plan, and ensure that all materials and equipment are in complete readiness for service.
- Maintain knowledge of correct maintenance and use of equipment.
- Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
- Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
- Adhere to relevant Food Safety Hygiene standards.
- Work in a safe manner and abide by OSHA regulations and the Hotel’s policies in regard to accident and incident reporting procedures.
- Other duties as assigned.
