Cook II

It is the primary responsibility of the Cook to prepare food items according to the main kitchen menu, recipe standards and customer request while ensuring preparation and service are of the highest possible quality in a timely manner. All duties are to be performed in accordance with departmental and property policies, practices, and procedures.

• Must be eighteen (18) or older
• Prior cooking and banquet experience required
• Prior experience using small and large kitchen appliances   
• Must maintain food handlers card 

• Preferred; Culinary Institute education or experience
• Required; knowledge and experience using basic kitchen equipment
• Required; mathematical skills that require the ability to add, subtract, multiply and divide
• Required; effective oral and written communication skills in order to interact with all employee levels and guests within the hotel
• Required; Ability to multi task, prioritize and handle conflicting demands
• Required; Flexible with the ability to adapt to a rapidly changing priorities and situations
• Required; Sold under pressure, professional and able to maintain composure in handing complaints and other feedback 
• Required; Ability to meet deadlines without compromise