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Cook at Crowne Plaza North Augusta
North Augusta, South Carolina, United States -
Full Time

Start Date

Immediate

Expiry Date

17 Mar, 26

Salary

0.0

Posted On

17 Dec, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

No

Skills

Cooking, Recipe Adherence, Communication, Supervision, Sanitation Standards, Teamwork, Problem Solving, Professionalism, Listening, Adaptability, Time Management, Buffet Setup, Sauce Preparation, Soup Preparation, Order Procedures, Personal Development

Industry

Hospitality

Description
Description Close kitchen in absence of Executive Chef. Adhere to all prepared written recipes for all menu items. Report out of stock items to the Executive Chef. Prepare all sauces and all dishes for breakfast and lunch menus. Help set-up restaurant and employee cafeteria buffet. Prepare soups under the Executive Chef’s direction. Supervise and assist dishwashers and pantry personnel. Assure all dining room associates adhere to the proper ordering and pick-up procedures. Perform dinner set-up duties according to the Prep List schedule. Maintain health and sanitation standards. Must have a comprehensive knowledge of the English language to effectively communicate with guests, associates, and vendors. Ability to scrupulously follow all Stepstone and hotel policies and procedures. Attend required meetings. Requirements Projects and assignments are completed thoroughly, professionally, and with care. Adjusts to high-pressure conditions and is open to change. Assumes responsibility for personal growth and development. Conducts him\herself (acts and dresses) professionally at all times; sets standards for all associates. Understands and communicates the Stepstone Mission and Core values. Expresses ideas and conveys information clearly, effectively, and professionally. Actively listens to others. Conveys company information, decision, or problems to appropriate parties on a timely basis. Works to resolve disagreements and is respectful of peers and co-workers.
Responsibilities
The Cook is responsible for closing the kitchen in the absence of the Executive Chef and preparing all sauces and dishes for breakfast and lunch menus. They also supervise dishwashers and pantry personnel while ensuring adherence to health and sanitation standards.