Cook - Part Time

Company: AC Hotel Irvine by Marriott
Location: Irvine
Posted on: May 14, 2022

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