Cook I

The purpose of the Cook at Janko Hospitality is to provide world class service to all guests. A Cook will be accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks for all food related functions. Work to continually improve guest satisfaction while maintaining within the operating budget. Must ensure sanitation and food standards are achieved.

ESSENTIAL DUTIES

Essential duties and responsibilities are as follows (other duties may be assigned):

• Assists in storing all deliveries – daily requisitions; follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and cold chain compliance, across all food-related departments and areas.
• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines. Informs the Executive Chef immediately of food quality issues – food spoilage.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Expedites all menu items accurately and promptly.
• Standardizes recipes.
• Set up and breakdowns the cooking line.
• Assists in any area needed when time allows.
• Informs the Executive Chef immediately of safety issues – equipment failure.
• Exhibits a ‘can do’ attitude and total cooperation.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Experienced in basic line cooking – making soups, stocks, and sauces. Must have excellent organizational skills, provide own tools. Experienced and organized in line set up. Communicates effectively with all other staff. Open to learning new methods of cooking.

EDUCATION AND/OR EXPERIENCE

High school diploma or GED required. At least 2 years line cook experience, or an equivalent combination of education and experience preferred.

LANGUAGE SKILLS

Must be able to communicate clearly with guests, customers, supervisor and fellow employees

CERTIFICATES, LICENSES, REGISTRATIONS

Food handling and sanitation certification is preferred but not required

PHYSICAL DEMANDS

Practice written safety standards and rules at all times. The physical demands described here are representatives of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, and ability to adjust focus.

HOURS

Due to the business demands of the hospitality industry, and the fact that the hotel provides guest services 24 hours a day, 7 days a week, any employee may be required to work rotating shifts, including weekends and night shifts.

Janko Hospitality is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law .