Cook III-Full-Service Restaurant 4 Sushi

Job Summary

Información disponible en español a continuación.

The Cook III is responsible for supervising 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 an appealing and appetizing product.

 

El ayudante de cocina es la persona responsable de supervisar la preparación de todos los alimentos para el restaurante / comedor cafetería servicio a cuarto cafetería para empleados y banquetes. También se asegura de mantener las normas más altas de calidad en la preparación de alimentos atractivos y apetitosos.

Responsibilities

QUALIFICATIONS:

• Previous supervisory responsibility preferred.
• At least 7 years of related progressive experience or a culinary graduate with at least 2 years of progressive 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 courses of action quickly and 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 under pressure.
• Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary.
• Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.

 

• De preferencia con experiencia previa a nivel supervisor.
• Experiencia mínima de 7 años continuos en un puesto similar o un grado de Gastronomía con al menos 2 años de experiencia continua en un hotel o en un campo similar.
• Certificación de manipulador de alimentos (debe cumplir con los requisitos estatales).
• Debe ser capaz de comunicar información e ideas con claridad.
• Debe ser capaz de evaluar y seleccionar los planes de acción alternos con rapidez y precisión.
• Debe saber trabajar en situaciones estresantes con alto nivel de presión.
• Debe ser capaz de demostrar iniciativa en la realización del trabajo que incluye anticiparse a las actividades a realizar antes de que se vuelvan necesidades.
• Debe mantener la compostura y la objetividad bajo presión.
• Debe ser eficiente en el manejo de problemas en el lugar de trabajo que incluye anticiparse prevenir identificar y resolver los problemas que surjan.
• Debe ser capaz de procesar información y datos complejos de distintas fuentes así como considerar ajustar o modificar lo necesario para cumplir con las limitantes que imponga una situación particular.
• Debe ser atento comprensivo y receptivo a las situaciones que expongan sus colaboradores y huéspedes.
• Debe ser capaz de trabajar y entender información y datos de tipo financiero además de realizar operaciones aritméticas básicas.

RESPONSIBILITIES:

 

• Approach all encounters with guests and employees in a friendly service oriented manner.
• Maintain regular attendance in compliance with Aimbridge Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards).
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable to position to include Food Handlers Safety etc.
• Maintain friendly and warm demeanor at all times.
• Have thorough working knowledge of menus and the preparation required to produce the product according to
• Aimbridge Hospitality standards.
• Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service in order to ensure that guests are served promptly and efficiently during operating hours.
• Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that is in need of help.
• Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensur