Cook 1

JOB OVERVIEW
Ability to multitask, self-motivators, and have 5 – 7 years of experience in an upscale steak house environment preferred.  May have knowledge of how to handle high end, high profile, high costly proteins from around the world globally.  May have the ability to execute food product and communication with the kitchen seamlessly in a fast pace kitchen environment.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:
•    Be charming by being approachable, having confidence and showing respect.
•    Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership
of getting things done.
•    Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

DUTIES AND RESPONSIBILITIES
Duties & Responsibilities Primary Responsibilities/Essential Functions: 
•    Supports an environment of high efficiency, quality and customer service. 
•    Maintains detailed knowledge of all menus, recipes, food quality standards and regulations.
•    Ensures food leaves the kitchen simultaneously and in a timely fashion, is of high quality, and is prepared according to order. 
•    Oversees and participates in preparation of food items according to prescribed recipes and guidelines. 
•    Reads menu to estimate food requirements and requisitions food from storage. 
•    Notifies manager of inventory shortages. 
•    Ensures all food is stored in proper containers and at proper storage and holding temperatures.
•    Adjusts thermostat controls to regulate/maintain appropriate temperature of kitchen equipment’s and tools.
•    Observes and tests foods being cooked. Uses thermometer to ensure food is cooked/maintained at proper temperature. 
•    Portions food onto serving plates, and maintains high quality standard. 
•    Follows all standard food handling, sanitation and health department guidelines. Ensures compliance with federal, state, local and company health, safety, and sanitation standards. 
•    Must wear non-slip, oil resistant shoes. Follows all safety policies and procedures. Acts on reports of potential safety issues or whenever observed and takes immediate action to resolve in emergency situations. OSHA laws require the use of Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety. Team members will be trained in the proper use and care of assigned PPE if applicable. The hotel provides the required PPE. Team member has responsibility to report defective, damaged or lost PPE or equipment that does not fit properly to their Manager. Maintains strict compliance with hotel's Hazardous Material (HAZMAT) program and familiarizes self with current MSDS. 
•    Reporting to work as scheduled (on time and on regular basis) is an essential function of the job.

Other Responsibilities/Supportive Functions: 
•    Works with stewarding department to coordinate needs. 
•    Seeks opportunities to improve satisfaction 
•    Assists in controlling all food products, leftovers, waste and refrigeration organization. 
•    Cleans and sanitizes equipment, wares, walls, and floors in kitchen, walk-in coolers and all storage areas as directed. Maintains work area in clean and organized manner. 
•    Prepares work area for next service period. 
•    Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. 
Note: This job description is not intended to be all-inclusive. Team Members may perform other related duties as required to meet the ongoing needs of the organization. Management reserves the right to add, modify, change or rescind work assignments and to make reasonable accommodations as needed.

Qualifications (relevant experience, education and training): 
•    5 to 7 years of prior restaurant food prep in an upscale stakehouse environment experience preferred. Culinary degree or training desired. Prior lead or supervisory experience helpful.
•    Requires to providing training that results in staff that meets/exceeds guest expectations and provides a high level of guest satisfaction. 
•    Possess an in-depth knowledge of restaurant food preparation, professional cooking and knife handling skills.
•    Requires ability to serve needs of guest through verbal face-to-face interactions. 
•    Must demonstrate positive attitude and professional demeanor communication and interpersonal skills and commitment to a high level of guest satisfaction. 
•    Must be able to deal effectively with unhappy customers and incorrect orders and come up with a quick solution resulting in satisfied customers. 
•    Completes required training as scheduled.
•    Require