Job Description Summary:The Cook assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation for Stampede 66 fine dining and special events. The Cook should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff.
ESSENTIAL FUNCTIONS:Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room and Special Events. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assist the Chef on Duty with special events for banquets and/or conference dining dish out for food service. Adhere to the policies of the hotel as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments.