OVERALL RESPONSIBILITIES:

The Cook 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 DUTIES AND RESPONSIBILITIES:

• 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.
• Check 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.
• Directs personnel assisting in preparation and serving of meals.
• Receives, dates, and examines foodstuffs 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 low inventory items; 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 manner. Follow up to ensure guest satisfaction.
• Provides a professional image at all times through appearance and dress.
• Follow company policies and procedures.

POSITION REQUIREMENTS:

• Basic reading, writing and math
• 1 year of food preparation experience preferred and/or training; or equivalent combination of education and experience.
• Any food handling permits as required by state or local law.

About Lodging Dynamics Hospitality Group

Based in Provo, Utah, Lodging Dynamics Hospitality Group is a nationally recognized, award-winning operator of premium-brand, select service, and extended-stay hotels and one of a few third-party operators approved by Marriott and Hilton. Founded in 1991 after developing the first Marriott franchise in Utah, Lodging Dynamics continues its long history by providing award-winning operating services for hotels throughout the continental United States and Hawaii. The company has managed hotels in the Marriott, Hilton, Hyatt, and IHG premium-brand families. For more information, visit www.lodgingdynamics.com.