JOB OVERVIEW:

Prepare meals in accordance with portion and quality standards specified in recipes.  Control food usage to minimize waste. 

DUTIES AND RESPONSIBILITIES:

• Prepare and cook orders for daily operations.
• Advise supervisor of low inventory items; assists in receiving items and taking inventory as required.
• Maintain sanitation and cleanliness standards in the kitchen area that meet or exceed the state and local Health Board inspection and Holiday Inn requirements.
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Reports all unsafe or malfunctioning equipment to supervisor.
• Promote teamwork and quality service through daily communication and coordination with other departments.  Key departmental contacts include Sales and Marketing, Catering, Banquets, Outlets, Maintenance, and Guest Services.  May occasionally interact directly with guests.
• May assist with other duties as assigned.

Qualifications and Requirements:

Basic reading, writing and math skills.  Some food preparation experience or training preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Standing up and moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, kneeling

Other:

• Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff and supervisors.
• Reading and writing abilities are utilized often when preparing meals from a recipe, when assisting in the scheduling of the kitchen staff, or when monitoring inventory.
• Mathematical skills, including basic math, percentages, quantities, and variances are used frequently.

• Food service permit or valid health/food handler card as required by local or state government agency.