Cook/Line Cook

The CookThe Cook will prepare items for both caf and banquet events while always ensuring exceptional service.Hours: Lunch till evening with occasional breakfast. Also, must be available for events, weekends, and holidays as needed.Responsibilities:Self-motivated and can work alone or with a teamCleans food preparation areas as determined by law and company policy.Set up stocking stations with all necessary supplies.Preps food for events, chopping, cutting, etc.Prepares foods to the specifications of the hotel requirements and the guest.Adjusts food items to accommodate guests with allergies or specific diet concerns.Season food according to recipes or company needs.Operates various kitchen appliances such as oven, grill, etc.Portions, arranges, and garnishes food based on hotel guidelines.Assists other cooks during the food assembly process.Cleans up after business hours.Requirements:Must have exceptional food handling skills with a proven record of cooking experience.Ability to cook food promptly for guests.Must be professional in all interactions with coworkers and guests.Must have excellent communication skills.Ability to read orders and understand instructions from the chef and coworkers.Ability to stand for an entire shift.Ability to lift, pull, and push up to 50 lbs.