Job Description
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