Restaurant Cook

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 & Responsibilities Primary Responsibilities/Essential Functions: 

• Prepares food items according to prescribed recipes and guidelines. 
• Reads menu to estimate food requirements and requisitions food from storage. 
• Adjusts thermostat controls to regulate/maintain appropriate temperature of kitchen equipment’s/tools.
• Observes and tests foods being cooked. 
• Uses thermometer to ensure food is cooked/maintained at proper temperature. 
• Works with stewarding department to coordinate needs. 
• Prepares work area for next service period.
• 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. 
• Participate in the preparation of, check and approve, food items prepared.  Ensure that all food is prepared in an attractive and appetizing manner.
• Check daily function sheets/ BEO’s and prepare items accordingly.
• Plate up for functions as needed.
• Ensure the proper handling, cleanliness and maintenance of the working area. Maintain sanitation, cleanliness, safety and health standards. Inspect the sanitation, operation and cleanliness of all tools, equipment and supplies, including ovens.     
• 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.
• Notifies management of unsafe conditions, needed maintenance of any equipment and any accidents. 

FINANCIAL RETURNS

• Prepare salads, sandwiches, cold food entrees and other prepared foods according to portion and quality standards specified in recipes; control food usage to minimize waste.

PEOPLE

• Promote teamwork and quality service through daily communication and coordination with other departments. 

GUEST EXPERIENCE

• May maintain supplies and equipment for service at the station areas.
• Assist cooks and stewards during peak activity periods.

RESPONSIBLE BUSINESS

• Advise supervisor of low inventory items and problems related to equipment, food quality, portions, etc.
• Perform receiving and inventory duties as specified by supervisor; stocks supplies as requested.
• Maintain a clean kitchen by cleaning all work surfaces used in food preparation on an ongoing basis.
• Maintain a clean, neat and well-organized work area, including but not limited to reach-ins, walk-ins and counters. Report all unsafe or malfunctioning equipment to supervisor.
• May assist with other duties as needed.

QUALIFICATIONS AND REQUIREMENTS

Basic reading, writing and math skills and some prior food preparation experience preferred.

This job requires ability to perform the following:

• Three years of prior cooking experience preferred. Culinary degree or training desired. 
• Carrying or lifting items weighing up to 50 pounds
• Standing up and moving about the kitchen
• Communicating with other people
• Handling food, objects, products and utensils
• Bending, stooping, kneeling
• Must have personal knives for job function

Other:

• Communication skills are utilized a significant amount of time when interacting with the other cooks, wait staff or 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 invent