Cook II-Banquets - Odessa, United States - Odessa Marriott Hotel and Conference Center

Description

Job Summary

The Cook II is responsible for supervising andassisting in the preparation of all food items for the Restaurant/Dining Outlet,Cafe, Room Service,Employee Cafeteria, and Banquets, while maintaining the highest standards to produce anappealing and appetizing product.

Education &Experience

• Previous supervisory responsibility preferred.
• At least 5 years of related progressive experience, or a culinary graduatewith at least 1 year ofprogressive experience in a hotel or related field.
• Food Handlers Certification (must comply with State requirements)
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative coursesof action quicklyand accurately.
• Must work well in stressful, high-pressure situations.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must maintain composure and objectivity underpressure.
• Must be effectivein handling problemsin the workplace, including anticipating, preventing, identifying, and solving problems as necessary.
• Must have the ability to assimilate complexinformation, data, etc.,from disparate sourcesand consider, adjust, or modify to meet the constraints of theparticular need.
• Must be effective at listening to, understanding, and clarifying the issues raisedby co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmeticfunctions.

Job Duties & Functions

•Approach all encounters with guests and employees in a friendly,service-oriented manner.

•Maintain regular attendance in compliance with TheCompany's standards, as requiredby scheduling, which will vary according to the needs of the hotel.

•Maintain high standards of personal appearance and grooming, which include wearingthe proper uniform andnametag when working (per brand standards).

•Always comply with The Company's standards and regulations to encourage safe andefficient hotel operations.

•Comply with certification requirements as applicable to theposition to includeFood Handlers, Safety,etc.

•Always maintain a friendlyand warm demeanor.

•Have a thorough workingknowledge of menus and the preparation requiredto produce the productaccording to the Company's standards.

•Ensure the completion of necessary food and station preparations priorto opening the Restaurant/Dining Outlet, Caf and Room Service in order to ensure that guests are served promptly and efficiently during operatinghours.

•Assist and supervise the kitchen line during operating hours tomaintain the highest standards of efficiency,productivity, and quality;be able to support any position in the kitchenthat needs help.

•Supervise and assistin the food preparation for Banquets as required, followingspecifications of BanquetEvent Orders; Ensure banquet items are completed on time and check with BanquetManager or Supervisor for time, cover count or any other changes.

•Supervise the preparation of food for the EmployeeCafeteria as necessary.

•Ensure that all food is preparedfollowing the Company's standardrecipes.

•Maintain the "Clean as You Go"policy. Be responsible for maintaining the sanitation and cleaningschedules of the kitchen. Keep all storage areas neat, orderly, and clean.

•Supervise and assistwith the breakdown of buffets and kitchen line, ensuring proper storage of foodand equipment at the end of each meal period.

•Ensure that all employees always practice safe work habits to avoid possibleinjury to themselves or other employees.

•Enforce all hotel policiesand house rules.

•Be familiar with the hotel's emergencyprocedures.

•Ensure that employeesare always attentive, friendly, helpful, and courteous to all guests, managers, and all otheremployees.

•Aid in the security of food items;ensure the meat locker, storeroom,and walk-ins are locked when notin use.

•Ensure that the EmployeeBreak room is kept neat,orderly, and clean.

•Maintain the high food quality standards in the kitchenand find ways to improveupon them.

•Maintain cleanliness and organization of all storageareas.

•Assist in training staffin the operation and maintenance of all kitchenequipment.

•Attend meetingsas required bymanagement.

•Perform any other duties as requested by management.

General

This job description is not intended to beall-inclusive, additional details will be specified by the supervisor. The associate will also performother reasonable businessduties as assigned by the supervisor.

Management reservesthe right to change this job description, job responsibilities, duties,and working hours as needsprevail.

If requested in accordance with applicable law, the Companyprovides reasonable accommodation to known physical or mental limitations of an otherwisequalified associate with a disability to allow him/her to perform essential functions of the job unless the accommodation would impose an unduehardship on the Company.

Eofficia Enterprises, Inc. is an at-will employer.This job description is a guideline and does not constitute a written or implied employment contract.

I HAVE READ AND UNDERSTAND THE JOB DESCRIPTION AS STATED ABOVE AND ACCEPTTHAT ANY OF THE TASKS MAY BE MODIFIED OR CHANGED.I ACCEPT RESPONSIBILITY FOR KNOWING THE MODIFICATIONS AND / OR CHANGES IN THISJOB DESCRIPTION. I CAN PERFORM THE ESSENTIAL FUNCTIONS OF THIS JOB AS LISTEDABOVE, WITH OR WITHOUT REASONABLE ACCOMMODATION.

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