Posted August 29, 2019
If you enjoy cooking, as well as working in an environment that will challenge you, we need you on our team. If you can help us cook and plate for parties as small as one and as large as a few hundred while providing service with a smile, we encourage you to apply.
CRESTLINE HOTELS & RESORTS
Department: Food and Beverage
Job Status: Full Time
FLSA Status: Non-Exempt
Reports To: Food & Beverage Department Head/Assistant General Manager
Amount of Travel Required: None
Job Type: Regular
Positions Supervised: None
Work Schedule: Flexible Hours (Mon – Sun)
POSITION SUMMARY The Cook will prepare, season, and cook dishes such as salads, soups, fish, meats, vegetables, desserts, or other foods.
Reasonable Accommodations Statement To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.
Essential Functions Statement(s) • Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements. • Check the quality of raw or cooked food products to ensure that standards are met. • Prepare and cook foods of all types, either on a regular basis or for special guests or functions. • Meet with Head Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance. • Complete opening duties: a) set up work station with required mis en place, tools, equipment and supplies. b) Inspect the cleanliness and working condition of all tools, equipment and supplies. c) Check production schedule and pars. d) Establish priority items for the day. e) Inform the Head Cook of any supplies that need to be requisitioned for the day's tasks. f) Transport supplies from the Storeroom and stock in designated areas. • Start prep work on items needed for the particular menu of the day. • Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service. • Inform the Sous Chef of any shortages before the item runs out. • Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period. • Communicate any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests. • Maintain proper storage procedures as specified by Health Department and Hotel requirements. • Closing Duties: a) Return all food items to the proper storage areas. b) Wrap, cover, label and date all items being put away. c) Straighten up and organize all storage areas. d) Clean up and wipe down food prep areas, reachins/walk-ins, and shelves. e) Return all unused and clean utensils/equipment to the specified locations. f) Turn off all equipment not needed for the next shift.
Competency Statement(s) • Accuracy – Ability to perform work accurately and thoroughly • Organized – Possessing the trait of being organized or following a systematic method of performing a task • Accountability – Ability to accept responsibility and account for his/her actions • Communication, Oral – Ability to communicate effectively with others using the spoken word. • Working Under Pressure – Ability to complete assigned tasks under stressful situations. • Creative – Ability to think in such a way as to produce a new concept or idea • Assertiveness – Ability to act in a self-confident manner to facilitate completion of a work assignment or to defend a position of idea.
SKILLS & ABILITIES Education: High School Graduate or General Education Degree (GED): or Work Equivalent Experience: Experience with food preparation and handling Computer Skills: Certification & Licenses: Certification of Culinary training or apprenticeship is preferred Other Requirements: Must have good understanding of the English Language. Compute basic arithmetic. Comprehend and follow recipes and cooking techniques. Ability to: Perform job functions with attention to detail, speed and accuracy, prioritize and organize, follow directions thoroughly, work cohesively with co-workers as part of a team, work with minimal supervision.
PHYSICAL DEMANDS N (Not Applicable) Activity is not applicable to this position. O (Occasionally) Position requires this activity up to 33% of the time (0 - 2.5+ hrs/day) F (Frequently) Position requires this activity from 33% - 66% of the time (2.5 - 5.5+ hrs/day) C (Constantly) Position requires this activity more than 66% of the time (5.5+ hrs/day) Physical Demands Lift/Carry Stand C Walk C Sit O Manually Manipulate C Grasp C Reach Outward F Reach Above Shoulder F Speak F Climb O Crawl O Squat or Kneel O Bend O 10 lbs or less C 11-20 lbs C 21-50 lbs O 51-100 lbs N Over 100 lbs N Push/Pull 12 lbs or less C 13-25 lbs F 26-40 lbs O 41-100 lbs N
256 Room Hotel
Experience the perfect blend of style, sophistication and substance when you stay at Newport News Marriott at City Center.
Providing easy access to many popular attractions in the area including Hampton Coliseum and Christopher Newport University, our hotel is an ideal spot to explore Virginia from.
Before your eventful day, take care of any lingering work responsibilities using your room's ergonomic workstation and high-speed Wi-Fi. Rest up on our luxury bedding while browsing the options on our flat-panel TVs. When you get hungry, fuel up at our on-site restaurant, Kitchen 740, and enjoy creative appetizers and hearty entrees for breakfast, lunch and dinner. Our fitness center offers cardio equipment and free weights so you can work up a sweat anytime. After a workout, take a refreshing dip in our indoor pool.
Whether you're meeting with potential clients or simply discovering what eastern Virginia has to offer, you'll be living luxuriously with a getaway to Newport News Marriott at City Center.