Bistro Cook

Bistro Cook 

Summary

Operate the functional areas of The Bistro.  Assists in service needed on the floor to maintain a smooth operation and maintain guest experience.  Ensure the operational abilities of the The Bistro by preparing for, maintaining, and recovering from various activates and functions of the kitchen.

Essential Functions

• Attends all training; including safety training and standard operation procedures as directed by management.
• Arrives at work in a timely fashion in accordance with the posted schedule.
• Abides by established uniform guidelines.
• Practices efficient and effective procedures.
• Reads and understands English to comply with function directions.
• Works as a member of the overall hotel team to ensure that each guest has an experience that exceeds their expectations.
• Maintains a “can do” and “guest first” attitude at all times.
• Reports any maintenance issues to the front desk.  Completes maintenance slip when necessary.
• Operates kitchen equipment such as ovens, mixers, and flat top grill.
• Portions uncooked and cooked foods according to portion standards.
• Heats, cooks, and cools all foods according to health department standards.
• Prepares simple dishes, dressings, and food according to directions.  Prepares enough back-up to successfully get through service.
• Ensures proper temperature is maintained for all hot and cold foods.
• Avoids cross contamination at all times.  Always uses different, clean, and sanitized cutting boards, knives, and forks, etc. for different food products.
• Responds promptly to any guest request for service.
• Reports and resolves guest complaints regarding food service or quality.
• Assists in bussing tables, delivering meals, and maintaining the counter and cooler areas when needed.
• Makes sure all left-over food is properly labeled and packaged before being stored.
• Maintains a waste log of all products wasted, spoiled, dropped, burnt, etc.
• Keeps Bistro and kitchen areas clean and well organized.
• Assists with the clean-up of the kitchen post service including dishes and equipment.  Washes pots, pans, glassware, and flatware as required.
• Wipes all kitchen food prep areas and cutting boards; sanitizes daily.
• Cleans and de-greases all kitchen line equipment, walls, floors, filters, and exhaust fan hoods.
• Maintains proper sanitation of rags and cleanliness of hands at all times.
• Sweeps and mops kitchen and Bistro floors.
• Cleans all floor drains in kitchen and prep areas as needed.
• Maintain a clean kitchen
• Keeps all refrigerators and freezer gaskets clean at all times.
• Maintains thermometers at all times in all refrigerators, freezers, and walk-ins including the Market units.
• Notifies GM/ordering manager of limited food and supply inventory.
• Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards, specifications, and purchase order.
• Puts all foodstuffs and supplies away in the appropriate place and ensures stock is rotated at all times.
• All other duties assigned.
• Is punctual for all shifts.