Cook - Part Time
Company: AC Hotel Irvine by Marriott
Location: Irvine
Posted on: May 14, 2022
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Job Description:
We have an exciting opportunity to join our AC Hotel Irvine, a
176-room lifestyle select service hotel, as a Culinary Supervisor.
Position Summary : Supervise the culinary team members in assigned
area(s) to ensure guests receive the highest level of service and
quality on a daily and consistent basis. Prepares food for
consumption at restaurants and or in room dinning. Responsible for
assisting in the direction and administration of the planning,
preparation, production, and control of all culinary operations in
assigned restaurants while continuing effort to deliver outstanding
guest service and financial profitability. Duties &
Responsibilities Primary Responsibilities/Essential Functions :
Supervises subordinate personnel in the assigned kitchen. Carries
out supervisory responsibilities in accordance with the
organization's policies and applicable laws. Responsibilities
include interviewing and training employees. Schedules employees
based on work demands, verifies payroll, reports sales, and
generates related reports. Recommends applicants for selection.
Plans, assigns and directs work. Recommends performance ratings.
Recommends merit increases, promotions and reclassification.
Determines work quality expectations and sets deadlines. Prepares
food items, such as salads, soups, sauces, meats, and vegetables
according to prescribed recipes and guidelines Butchers chicken,
fish, and shellfish. Cuts, trims, and bones meat prior to cooking
Adjusts thermostat controls to regulate/maintain appropriate
temperature of ovens, broilers, grills, roaster, and steam kettles
Measures and mixes ingredients according to recipe using a variety
of kitchen utensils and equipment such as blenders, mixers,
grinders, slicers, and knives. Follows all standard food handling,
sanitation, and health department guidelines. Ensures compliance
with federal, state, local and company health, safety, and
sanitation standards Monitors day-to-day restaurant and event
operations to ensure standards of product presentation and service
exceed guest expectations and meet or exceed property standards.
Takes or recommends corrective action as needed. Works to achieve
budgeted revenues, controls expenses and maximizes profitability
within assigned areas. Utilizes corporate approved computer
programs to analyze, forecast, and prepare cost and revenue
reports. Makes decisions and takes action based on that information
to maximize profitability. Ensures quality and portion control
while minimizing waste or loss of supplies to maintain
profitability. Reads menu to estimate food requirements and
requisitions food from storage. Manages food inventory to prevent
shortages. Ensures all food is stored in proper containers and at
proper storage and holding temperatures. Ensures guests receive
outstanding, consistent, exceptional food. Seeks opportunities to
improve satisfaction and immediately handles any guest concerns or
complaints. Ensures all kitchen work and storage areas are clean
and properly set up. Maintains sufficient inventory of food,
supplies and equipment and orders as needed. Participates in
weekly/monthly inventories. Ensures equipment is properly
maintained. Ensures compliance with all food and beverage
regulations. Monitors SOPs to ensure consistent, exceptional food
is provided. Assists in developing and updating policies and
procedures. Participates in weekly meeting with Management Team to
ensure weekly goals, challenges, and service standards are met.
Follows all standard food handling, TIPS, sanitation and health
department guidelines. Must wear non-slip, oil-resistant shoes.
Follows all safety policies and procedures. Reports potential
safety issues to manager whenever observed and takes immediate
action to resolve in emergency situations. OSHA laws require the
use of Personal Protective Equipment (PPE) when performing work
duties that have the potential of risk to your health or safety.
Associates will be trained in the proper use and care of assigned
PPE if applicable. The hotel provides the required PPE. Team member
has responsibility to report defective, damaged or lost PPE or
equipment that does not fit properly to their Manager. Maintains
strict compliance with hotel's Hazardous Material (HAZMAT) program
and familiarizes self with current MSDS. Reporting to work as
scheduled (on time and on regular basis) is an essential function
of the job. Other Responsibilities/Supportive Functions : Makes
recommendations on new menu items based on current food trends,
sales and regional tastes. May make merit recommendations within
budget or established guidelines. Recommends promotions or
reclassifications within company policy. Resolves guest complaints
within scope of authority; otherwise refers the matter to
management. Notifies supervisor and/or Security of all unusual
events, circumstances, missing items, or alleged theft. Notifies
management of unsafe conditions, needed maintenance of any
equipment and any accidents. Note: This job description is not
intended to be all-inclusive. Team Members may perform other
related duties as required to meet the ongoing needs of the
organization. Management reserves the right to add, modify, change
or rescind work assignments and to make reasonable accommodations
as needed. Qualifications (relevant experience, education and
training) : Two years of increasingly responsible restaurant food
preparation experience required. Prior lead or supervisory
experience required. Possess an in-depth knowledge of restaurant
food preparation, professional cooking and knife handling skills.
Requires ability to lead others in the department by mentoring and
providing training that results in staff that meets/exceeds guest
expectations and provides a high level of guest satisfaction.
Ability to monitor labor as required by anticipating business
activity while ensuring that positions are staffed when and as
needed and labor cost objectives are met. Requires ability to
communicate with cooking staff to ensure work is completed and food
is served according to property standards. Must demonstrate
positive attitude and professional demeanor. Requires strong
communication and interpersonal skills and commitment to a high
level of guest satisfaction. Uses logic and reasoning to identify
the strengths and weaknesses of alternative solutions, conclusions
or approaches to problems. Requires attention to detail. Must be
able to solve problems and remain calm and alert during busy
activity periods or in an emergency situation. Requires ability to
learn and use POS computer systems used at the hotel. Strong
attention to detail and the ability to handle multiple tasks.
Ability to solve practical problems and deal with a variety of
concrete variables in situations where only limited standardization
exists. Ability to interpret a variety of instructions furnished in
written, oral, diagram or schedule form. Ability to read, analyz e,
and interpret general business periodicals, professional journals,
technical procedures, or governmental regulations. Ability to write
reports, business correspondence, and procedure manuals. Ability to
effectively present information and respond to questions from
groups of managers, employees, guests and the general public. Must
be able to speak, read, write and understand English to communicate
with management, employees and guests. Bilingual Spanish a plus.
Due to the cyclical nature of the hospitality industry, team
members may be required to work varying schedules to reflect the
business needs of the hotel. Work schedules will include working on
holidays, weekends and alternate shifts. Completes all required
training as scheduled. Must have a valid current Food Handlers Card
or willingness and ability to obtain one within 30 days of
employment. Must maintain a clean appearance and professional
demeanor. Special Skills & Abilities/Mental and Physical Demands:
While performing the duties of...
Keywords: AC Hotel Irvine by Marriott, Irvine , Cook - Part Time, Hospitality & Tourism , Irvine, California
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