1st Cook

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

• Ensure that standards are maintained at a superior level on a daily basis.

• Maintain and strictly abide by Provincial/Federal sanitation/health regulations and hotel requirements.

• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.

• Maintain complete knowledge of and comply with all departmental/hotel policies and procedures.

• Meet with Chef De Partie/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.

• Complete opening duties:

• Handle seafood according to HACCP/Provincial and Federal health regulations.

• Prepare amenity orders for Room Service in accordance with specified requirements and hotel standards.

• Check P.O.S. printer at the work station; ensure that it is in working order and there is enough paper available for the shift. • Prepare and produce Sauté, Grill & Sauce from the menu items for designated Food & Beverage outlets.

• Prepare all dishes following recipes and yield guides, according to department standards.

• Inform the Chef De Partie /Sous Chef of any shortages before the item runs out.

• Communicate any assistance needed during busy periods to the Chef De Partie /Sous Chef to ensure optimum service to guests.

• Inform Chef De Partie /Sous Chef of any excess items that can be used in daily specials or elsewhere.

• Maintain proper storage procedures as specified by Health Department and hotel requirements/HACCP

• Minimize waste and maintain controls to attain forecasted food cost.

• Disinfect and sanitize cutting boards and worktables.

• Transport empty, dirty pots and pans to the pot wash station.

• Assist Stewards in order to make clean up a more efficient process.

• Breakdown work station and complete closing duties according to department standards:

• Exhibit a friendly, helpful and courteous manner when dealing with guests and fellow employees.

• All other duties as required

• Experience: Minimum 2-3' years experience as a Line Cook at a 4 or 5 star hotel or restaurant.

• Education: High school diploma; culinary certification preferred.

• General Skills: knowledge of food handling (Food Safe certificate). Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up; be a clear thinker, remaining calm and resolving problems using good judgment; follow directions thoroughly; understand a guest's service needs; work cohesively with co-workers as part of a team; work with minimal supervision; maintain confidentiality of guest information and pertinent hotel data. Must have experience in all aspects of the kitchen including basic pastry skills.

• Technical Skills: Ability to perform job functions with attention to detail, speed and accuracy; ability to prioritize, organize and follow through; ability to be a clear thinker, remain calm and resolve problems using good judgment; ability to work well under pressure of meeting production schedules and timelines for guests' hot food orders; ability to maintain good coordination; ability to transport cases of received goods to the work station; pots and pans of food from storage/prep areas to the serving line; ability to work with all products and food ingredients involved; ability to use all senses to ensure quality standards are met; ability to differentiate dates; ability to operate, clean and maintain all equipment required in job functions; ability to comprehend and follow recipes; ability to expand and condense recipes; ability to produce creative and artistic food work; ability to perform job functions with minimal supervision; ability to work cohesively with co-workers as part of a team.

• Language: Required to speak, read and write English, with fluency in other languages preferred.

• Physical Requirements: Must be able to exert physical effort, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

• Licenses & Certifications: FoodSafe certification

• While this job description is intended to be an accurate reflection of the duties involved in this position, the company reserves the right to add, remove or alter duties when business need dictates.

Rosewood Hotel Group