The Cook III is responsible for supervising the preparation of all food items for the Restaurant/Dining Outlet, Cafe, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.

QUALIFICATIONS:

• Previous supervisory responsibility preferred.
• At least 7 years of related progressive experience, or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
• Food Handlers Certification (must comply with State requirements)
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high pressure situations.
• Must be able to show initiative in job performance, including anticipating what needs to be done before it becomes a necessity.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider, adjust or modify to meet the constraints of the particular need.
• Must be effective at listening to, understanding, and clarifying the issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

• Approach all encounters with guests and employees in a friendly, service oriented manner.
• Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and nametag when working (per brand standards).
• Comply at all times with Aimbridge Hospitality standards and regulations to encourage safe and efficient hotel operations.
• Comply with certification requirements as applicable to position to include Food Handlers, Safety, etc.
• Maintain friendly and warm demeanor at all times.
• Have thorough working knowledge of menus and the preparation required to produce the product according to Aimbridge Hospitality standards.
• Ensure the completion of necessary food and station preparations prior to Banquet in order to ensure that guests are served promptly and efficiently during event.
• Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency, productivity and quality; be able to support any position in the kitchen that is in need of help.
• Supervise and assist in the food preparation for Banquets as required, following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time, cover count or any other changes.
• Supervise the preparation of food for the Employee Cafeteria as necessary.
• Ensure that all food is prepared following Aimbridge Hospitality standard recipes.
• Maintain the “Clean as You Go” policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat, orderly and clean.
• Supervise and assist with the break down of buffets and kitchen line, ensuring proper storage of food and equipment at the end of each meal period.
• Ensure that all employees practice safe work habits at all times to avoid possible injury to self or other employees.
• Enforce all hotel policies and house rules.
• Be familiar with the hotel’s emergency procedures.
• Ensure that employees are, at all times, attentive, friendly, helpful and courteous to all guests, managers and all other employees.
• Aid in the security of food items; ensure the meat locker, storeroom and walk-ins are locked when not in use.
• Ensure that the Employee Break room is kept neat, orderly and clean.
• Maintain the high food quality standards in the kitchen and find ways to improve upon them.
• Maintain cleanliness and organization of all storage areas.
• Assist in training staff in the operation and maintenance of all kitchen equipment.
• Attend meetings as required by management.
• Perform any other duties as requested by management.