Job Information
Arkansas Employer Cook 2 in Fayetteville, Arkansas
This job was posted by https://www.arjoblink.arkansas.gov : For more information, please see: https://www.arjoblink.arkansas.gov/jobs/4252360
Executive Chef / Executive Sous Chef / Sous Chef / Cook 1\ Purpose: To assist with all culinary preparation and cooking of food for both restaurant and banquet\ functions.\ A distinctive element exclusive to Hay Creek Managements approach to guest service is its Host Philosophy, which\ encourages each associate to develop the skills necessary to offer competent hospitality service outside the realm of\ their primary job responsibilities.\ The ability of our Host Associates to proficiently multi-task provides guests at Hay Creek properties a secure,\ comfortable confidence that their service expectations will be exceeded.\ Essential Functions:
Current menu knowledge including cooking methods, ingredients and allergen identification.
Ensure timing of food preparation/orders is within Hay Creek standard.
Proficiency with current culinary techniques, as well as familiarity with newer and innovative methods.
Follow food preparation (according to recipe and as directed) , presentation and proper service procedures.
Routine inspection of equipment before and after use, ensuring cleanliness and proper maintenance.
Maintain cleanliness of workstation, kitchen area, and walk in cooler/freezer.
Adhere to proper food storage practices, especially hot and cold meats, seafood and other high protein items.
Responsible for stock rotation according to FIFO principles
Ensure that all items needed are in stock for service on station.
Review prep list, check daily pars and maintain pars as necessary.
Determine necessary preparation, freezer pull and line set up.
Convey any shortages or 86ed items to culinary management.
Prepare food of consistent quality by following recipe and production/portion standards, per check from servers.
Proficient knowledge of food allergies and safety in preparation.
Prep according to forecasted needs, as directed by culinary management
Correct organization of line, and adherence to proper closing procedures
Monitor food waste with attention to food cost
Core competencies in all necessary kitchen equipment, as certified by culinary management
Remain alert, friendly and able to get along with co-workers in a professional manner. Professional and collegial\ demeanor with all departments.
Address each and every guest using the S.E.A.C. method, with a smile, eye contact, acknowledge their presence in\ a timely manner with appropriate greeting, and kindly close.
Attend all scheduled meetings and training sessions.
Understand and practice all HCH safety and security procedures, including Emergency Evacuation Procedures,\ Accident Reporting, Right to Know Law, Written Information Security Program, Bloodborne Pathogen Procedures,\ Anti-Harassment Policy, and Violence in the Workplace Policy.
Comply with all Hotel and HCH time and attendance policies.
Comply with all Hotel and HCH uniform, dress code, and appearance standards.
Other duties as assigned.\ Hotel Specific Essential Functions:
Ability to remain standing for 8 hours (or 100% of shift)
Ability to frequently move and lift up to 50 lbs.
Ability to walk the property and grounds on occasion.
Ability to move up and down stairs regularly and safely.
Ability to bend frequently and repetitively during a shift.
Ability to reach and lift overhead.
Ability to remain bent over a sink/tub for an extended period of time.
Ability to use repetitive manual dexterity.
Ability to move quickly based on guest needs.
Ability to frequently communicate and exchange accurate information effectively.
Ability to read, write, understand and speak English.\ Technology and Equipment:
Automatic Dishwasher
Chemical dispenser
All Kitchen equipment including: deep fat fryer, ranges, ovens, salamander, steame , food processor, slicers, flat\ top, charbroiler/grill, mixers (of all capacities), waffle iron\ Working Environment:
Hotel property with approximately __ guest rooms.
Work will primarily take place in a kitchen environment.
Group and solo work.
Practice and observe all safety procedures.
Interior of hotel, in all areas with exposure to extreme temperatures.
Exterior of hotel with exposure to weather conditions.
Exposure to various hazardous chemicals.\ No Job Description for a position can possibly include all duties which may be requested by guests or required by the\ hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to\ the appropriate department manager. The items listed above are a summary of the major responsibilities of the\ position that must be met by an employee to successfully perform the essential functions of the position. Reasonable\ accommodations may be made to enable individuals with disabilities to perform the essential functions.\ Rev 06/24
