• Prod Cook 2 PM

    Job Locations US-TX-Fort Worth
    Posted Date 4 months ago(4/11/2019 11:54 AM)
    Requisition ID
    2015-4345
    # of Openings
    1
    Category (Portal Searching)
    Food & Beverage
  • Location

    Bob

    Job Description

    JOB DESCRIPTION

     

    No Job Description for a position can possibly include all duties which may be requested by guests or required by the hotel.  The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.  The following is a summary of the major responsibilities of the position.

     

    Position:          Broiler Cook/Line Cook

    Department:   Bob’s Steak & Chop House

    Purpose:          To fill in the off days of fellow line cooks, ensure all food is served according to specifications, and work in conjunction with all line cooks.

     

    Reports to:      Executive Chef, Sous Chef, Manager, General Manager

     

    Essential Functions:   

    * To follow, enforce, comply and adhere to all Bob’s Steak & Chop House rules, policies, procedures, standards and recipes at all times.

     

    • Communicate with the Chef to learn daily work tasks and their coordination, and complete daily prep list.

     

    • Perform work assignments to meet proper quantities within a necessary time frame.

     

    • Be knowledgeable of all stations in the restaurant.

     

    • Be knowledgeable of plate presentations and preparations of all menu items.

     

    • Communicate with all line cooks daily for proper pars and production requirements when needed in specified work stations.

     

    Hotel Specific Essential Functions:

     

    • Know location of grease disposal area and grease disposal procedures
    • Utilize proper recycling procedures and trash disposal
    • Adhere to hotel standards of procurement, storage, and off-property pass procedures.

     

    Tools and Equipment:

     

    • Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives

     

    • Oven, grill/stove burners, microwave appliances,

     

    Working Environment:

     

    • Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.

     

    • Exposure to Food and Beverage hazardous cleaning chemicals.

     

    • Exposure to food items and beverages.

     

    Qualifications

     

    Skills/Ability to:

     

    Understand, and or comply with, the following components of Department Orientation:

     

    a)    Job Description and department service standards

    b)   Uniform and grooming standards

    c)    Work schedules, reporting to work, paid time-off, vacation requests

    d)   Cafeteria meal times and other breaks

    e)    Fire Alarm and other emergency procedures

    f)    Fire prevention and safety regulations

    g)    Procedures for guest or associate accidents

    h)   Use of hazardous chemicals, The Right to Know Law

          (OSHA) 

    i)     How to continuously improve guest service using the Omni Service Tradition program

    j)     How to meet or exceed service expectations using the Power of One philosophy

    k)   How to acknowledge exceptional guest service using the Omni Service Champions program

     

    Hotel Specific Essential Functions:

     

    ¨    Know location of grease disposal area and grease disposal procedures

    ¨    Utilize proper recycling procedures and trash disposal

    ¨    Adhere to hotel standards of procurement, storage, and off-property pass procedures.

     

     

     

     

     

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