Cook I - Overnight
Core
Overnight cook preparing and serving food in a large-scale hotel resort environment.
Role type
Entry-level culinary staff (cook)
Builds
Menu items for hotel dining venues and events
Domain
Hospitality / Food Service
Required skills
Food preparation, recipe adherence, portion control, food sanitation, kitchen equipment operation, temperature monitoring, cleaning and sanitizing, physical stamina
Preferred skills
Culinary training/certification, upscale hotel experience
Technologies
Knives, slicers, mixers, choppers, grinders, refrigeration units
Responsibilities
Set up and organize work area with supplies and equipment; Receive, inspect, and rotate food products; Prepare and store raw food products; Follow standardized recipes for cooking; Adhere to portion control and minimize waste; Plate foods according to guidelines; Monitor finished product and service timing; Follow food sanitation standards; Monitor refrigeration and holding temperatures; Clean and sanitize work surfaces and equipment; Use kitchen equipment safely; Notify supervisor of equipment malfunctions or safety hazards; Coordinate with stewards for clean dishes and hot items; Break down work area and secure kitchen at shift end
Seniority
Entry-level, hands-on IC