Employee Dining Room Cook or Attendant

The Cook/Attendant is responsible for preparing recipes and food items in accordance with the Executive Chef’s requirements while maintaining the freshness of the employee team member dining room. Prepare, sautés, broiled, fried, baked and grilled food items in accordance with kitchen needs. Perform various job duties that will include operation of grill, fryer, broiler, oven and French top in accordance with kitchen needs. Perform preliminary preparation work in a timely manner. Ensures ingredient supply levels are accurate. Move items from shelves to carts and transport them to assigned stations for restocking purposes. Maintains the required part of food items in their assigned station from support areas throughout the property. Maintains a sanitary and organized work area. Understand proper safety and health codes and regulations and maintain them regularly. Ensure all areas assigned are clean and free of debris. Demonstrates proper care, storage, use and cleaning of all tools and equipment. Demonstrates competent product knowledge by correct storing and handling of all perishables, maintaining quality, security, values, and integrity. Prepares food products according to standard recipes and specifications and demonstrates positive responses to training by chefs. Effectively communicates with other team members, including service and kitchen maintenance personnel. Stocks and replenishes condiments, napkins, straws, and other counter items. Assists with daily preparation of food and prepares product for service Maintains the required par of food items on the buffet Maintains proper food rotation procedures at all times Follow proper procedures in food safety and sanitation and maintain buffet temperature logs Coordinates with the leader to ensure proper par levels or the next day’s product needs. Assist with any other job-related duties that may be assigned.