Cook at Springfield Hospitality LLC – Springfield, Ohio

A Cook is responsible for preparation of food items, based on standardized recipes, for the Restaurant, Room Service and Banquets, while maintaining the highest standards to procedure an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio.

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag when working (per brand standards).
• Comply with at all times with Mid-Continent Hospitality standards and regulations to encourage safe and efficient operations.
• Comply with certification requirements as applicable to position to include Food Handlers, Safety, etc.
• Maintain a friendly and warm demeanor at all times.
• Have thorough knowledge of menus and the preparation required according to hotel standards.
• Maintain cleanliness and organization of all storage areas.
• Complete necessary food and station preparation prior to opening of the Restaurant in order to ensure that guests are served promptly and efficiently dure the Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to Mid-Continent Hospitality standards.
• Maintain post on kitchen line as required during the Restaurant and Room Service operating hours in order to prepare food to order, maintaining the highest standards of efficiency, productivity and quality.
• Prepare food for Banquets, as required, following specifications of Banquet Event Orders.
• Prepare all foods following Mid-Continent Hospitality standard recipes. Preparation of specials will be under the direction of the Executive Chef or General Manager.
• Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
• Work banquet food station as scheduled by the Executive Chef.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self and other employees.
• Be familiar with all hotel policies and house rules.
• Be familiar with hotel’s emergency procedures.
• Employees must at all times be attentive, friendly, helpful and courteous to guests, managers and other employees.

Activities:

• High School diploma or equivalent and/ or experience in a hotel or a related field preferred.
• Food Handlers Certification (must comply with State requirements).
• Long Hours sometimes required.

Skills Needed:

• Medium work – exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently of constantly to lift, carry, push and pull or otherwise move objects.
• Ability to stand during entire shift.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must maintain composure and objectivity under pressure.