Sheraton VB Prep Cook

Company: Sheraton Virginia Beach Oceanfront
Location: Virginia Beach
Posted on: May 15, 2022

Job Description:

-$ 250 SIGN ON BONUS
PAY RATE: $15.00 - 18.00
TITLE: PREP COOK
-
The Prep Cook is responsible for the panning, prepping, setting up and provide quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
-
Essential Job Functions:
- - - - - - -
- - - - - - Maintain and strictly abide by state 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 Senior Cook/Sous Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
- - - - - - Set up workstation with required mise en place, tools, equipment and supplies according to standards.
- - - - - - Inspect the cleanliness and working condition of all tools, equipment and supplies. - Ensure everything complies with standards.
- - - - - - Check production schedule and pars.
- - - - - - Establish priority items for the day.
- - - - - - Inform the Senior Cook of any supplies that need to be requisitioned for the day's tasks.
- - - - - - Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies. - Maintain throughout the shift.
- - - - - - Start prep work on items needed for the particular menu of the day.
- - - - - - Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for service.
- - - - - - Continue prep work after the meal period for the next meal service.
- - - - - - Inform F&B service staff of 86'd items and amount of available menu specials throughout the meal period.
- - - - - - 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.
- - - - - - Direct and assist Stewards in order to make clean up a more efficient process
- - - - - - Review status of work and follow-up actions required with the Head Cook before leaving.
- - - - - - Other duties as assigned
- - - - - - Flexibility to work various schedules as business demands including nights, weekends and holidays.
-
TOP Requirements: -
-
- - - - - - Team Up, Own It and Passionately Serve!
- - - - - - Team Up: - - Be Golden, Collaborate and Help Others Succeed.
- - - - - - Own It: - Be a role model, Embrace Responsibility and Keep Learning.
- - - - - - Passionately Serve: - Be Positive, Care Deeply and Create Memories. -
- - - - - - Recognize your co-workers with a Shout Out when they Team Up, Own it or Passionately Serve.
- - - - - - Demonstrate self-confidence, energy and enthusiasm at all times.
- - - - - - Understand that you represent and reflect Shamin Hotels TOP Culture while at your hotel. -
-
-Qualification Summary: - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
-
Education & Experience: -
- - - - - - - - - High school diploma or GED certification or equivalent experience.
- - - - - - - - - 1-2 years' experience in kitchen preparation and cooking.
- - - - - - - - - Knowledge and understanding of Safe Serving practices and Virginia laws.
- - - - - - - - - ServSafe certification preferred.
- - - - - - - - - Must be able to work with and understand financial information and data, and possess basic mathematical skills
-Reading, Writing, Basic Math, -Computer skills, -Brand systems
-
Physical Requirements:
- - - - - - The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. - - Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - While performing the duties of the job, the employee will be required to:
- - - - - - Stand or walk for long periods of time including for an entire work shift (8 hours)
- - - - - - Lift, carry, push or pull up to 20 pounds frequently and up to 50 pounds on occasion.
- - - - - - Reach overhead and below the knee including bending, twisting, pulling and stooping. -
- - - - - - Exposure to harmful chemicals, odors and potentially infectious materials. -
- - - - - - Work in hot or cold environments (the kitchen/walk in freezer)
- - - - - - Occasionally carry, lift or move objects weighing up to 100 pounds with assistance.
-
Mental Requirements:
- - - - - - Must be able to convey information and ideas clearly, both oral and written in English.
- - - - - - Must be able to evaluate and select among alternative courses of action quickly and accurately
- - - - - - Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes while resolving them even if the situation did not begin with them.
- - - - - - Must maintain composure and objectivity under pressure. - Must be respectful and maintain a calm demeanor.
- - - - - - Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.
- - - - - - Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests.
- - - - - - Must be able to work with a myriad of personalities and levels within the hotel and outside sources
-
This job description is a general representation of the duties and responsibilities commonly found for this type of position. -JB.0.00.LN

Keywords: Sheraton Virginia Beach Oceanfront, Chesapeake , Sheraton VB Prep Cook, IT / Software / Systems , Virginia Beach, Virginia