Cook at SSH Atlanta DT LLC

Green Bay, Wisconsin, United States -

Full Time

Start Date

Immediate

Expiry Date

28 Jun, 26

Salary

0.0

Posted On

30 Mar, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Health And Sanitation Standards, Recipe Adherence, Food Preparation, Sauce Preparation, Salad Preparation, Buffet Setup, Supervision, Communication, Policy Adherence, Professionalism, Lifting, Bending, Stooping, Manual Dexterity, CPR Training, First Aid Training

Industry

Hospitality

Description

Description Job Description Position Title: Cook Reports To: Lead Cook/Sous Chef/Executive Sous Chef Below are the Core Responsibilities that make up the priority functions and most important responsibilities of this position. These Core Responsibilities are divided into two categories, Job Function and Professionalism and Style Expectations. Following the Core Responsibilities is a Physical Requirements category that is also expected of all positions within StepStone Hospitality, Inc. Each responsibility of this position is assigned a weight that indicates the percentage of the overall job it represents. For performance appraisal purposes, the Core Responsibilities (what the job is; the substance of the job) account for 90% of the overall appraisal score. The other 10% is based on the Professionalism and Style category (how the individual goes about doing the job). Job Function Weight Job functions describe the substance and most important responsibilities of the job. Totals 90% 1. Administration · Maintain health and sanitation standards. · Maintain soap and sanitation buckets at each station at all times · Cover label and date all food products · Open kitchen and Close kitchen in absence of supervisors · Adhere to all prepared written recipes for all menu items. · Report out of stock items to the supervisor · Prepare all sauces and all dishes for breakfast, dinner menus. · Help set-up restaurant and employee cafeteria buffet. · Prepare all menu and featured items under the Executive Chef’s direction. · Supervise and assist dishwashers and pantry personnel. · Perform the duties of the Prep List schedule. · Maintain health and sanitation standards. · Prepare all dressings and cold sauces. · Maintain adequate supply of desserts. · Prepare all salads. · Prepare all salads for buffet and employee cafeteria. · Assist with banquet preparation. 70% 2. Support · Must have a 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. 20% Professionalism and Style Expectations Weight These are expected of every associate within StepStone Hospitality, Inc. Totals 10%. 3. Personal Effectiveness · 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. 5% 4. Communication · 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. 5% Requirements Physical Requirements 5. These are required of every associate.· Minimum lifting of 50 pounds.· Pushing, bending, stooping, upward reaching, manual dexterity.· Hearing, reading, writing.· Minimum pulling of 50 pounds.· Other duties may be assigned. Additional responsibilities specific to you are:· Must have a comprehensive knowledge of all hotel departments and functions.· Must have a knowledge of applicable Federal, state, and local health, safety, and legal regulations.· High school education and relevant training and experience preferred.· CPR training and first aid training preferred.· Additional language ability preferred.Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. Each employee is expected to obey safety rules and to exercise caution in all work activities. Employees must comply with all occupational safety and health standards and regulations established by the Occupational Safety and Health Act and state and local regulations. Employees must immediately report any unsafe condition to the appropriate supervisor. Employees who violate safety standards, who cause hazardous or dangerous situations, or who fail to report or, where appropriate, remedy such situations; may be subject to disciplinary action, up to and including suspension and/or termination of employment. The job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

Responsibilities

The primary functions involve maintaining health and sanitation standards, adhering strictly to written recipes, and preparing all required menu items for breakfast and dinner services, including sauces, salads, and cold items. This role also includes supervising dishwashers and pantry personnel and assisting with buffet and banquet preparations.