Cook 2 (Grille, Saute, Broil, Raw Bar) - Becca Restaurant & Garden, The Historic Cavalier Hotel - Cavalier Resort

Level One

• Responsibilities of Gold Key|PHR hourly Associates:

• Know your job. Complete job skills training and possess a clear knowledge of the job, know property standards, listen attentively in Pre-shift and ask for clarification of assignments and expectations. Apply experience and training to accomplish tasks.
• Be on time. Follow attendance guidelines and reports to work on time, and in uniform and follow clock in and out procedures.
• Be on stage. Associates are friendly, approachable, and always willing to assist. Associates must follow property personal appearance standards, is well groomed, in uniform and practices good personal hygiene
• Serve. Conduct yourself professionally and collaboratively with Guests and fellow Associates an in accord with the company’s service culture, “The Keys to Making it Right.”
• Work smart. Understand the needs of the shift, use resources properly, complete all assignment methodically and promptly without losing attention to details.
• Use your tools. Use the approved tools and checklists to complete assigned tasks.
• Measure Up. Associate produces work that meets the standards of the department in terms of volume and quality. Associate meets goals and measures as defined by Department Leadership.
• Respect the space. Keep your work area clean and organized. Report any deficiencies promptly to your Supervisor.
• Be safe. Report unsafe work conditions or practices and safety or security violations in accordance with company policy.
• Support the Team: Cooperate with other associates and supervisors striving to create a positive work environment. Support team efforts through carrying out responsibilities in a constructive and professional manner.
• Other duties as assigned.
• Associate Responsibilities specific for this role and Department:
• Follow food & cleanliness standards to ensure that the highest quality products are consistently maintained.
• Set up to pars for shift use, execute necessary preparation, freezer pull and line set up. Communicate any out-of-stock items or possible shortages.
• Date all food containers and rotate, making sure that all perishables are kept at proper temperature.
• Inspect & evaluate physical condition of equipment daily for cleanliness reporting any necessary repairs to your immediate supervisor. Perform routine maintenance & cleaning on line equipment.
• Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables.
• Consistently produce products according to recipe specifications and within ticket time standards.
• Complete station closing checklist to ensure seamless transition and setup of the station for the next shift.