Sheraton VB Line Cook 3

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

Job Description:

$ 250 SIGN ON BONUS
PAY RATE: $17.00 - 19.00
TITLE: Line Cook 3
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DEPARTMENT: Food & Beverage--
STATUS: Full-time/Non-Exempt (paid hourly)
REPORTS TO: Executive Chef and Sous Chef--
SUBORDINATES:-- N/A

Job Summary:

Employees in this class are responsible and accountable for assisting in the preparation of food in all Food and Beverage Outlets. Upon completion of a training period the Cook III, in the absence of the Charge Cook or Kitchen Supervisor may take charge of a shift. Supervision is received from a Senior Cook and the Cook III may have supervisory responsibilities over Junior Cooks and Service Workers.

Essential Job Functions:

--- To provide excellent customer service,
--- To maintain high standards of hygiene, health and safety.
--- Ensure high standards and efficiency of work
--- Assists in supervision and instruction of subordinate Cooks and Service Workers, as necessary
--- Operates standard cooking equipment such as mixers, steamers, toasters, choppers, fryers, ovens and stoves.--
--- Assists in the cleaning of kitchen area and general maintenance of equipment and inventory control.
--- Assists in preparing entrees and special menus.--
--- Packages and freezes samples of all food served to comply with health regulations.
--- Secures food supplies from storerooms and/or refrigerators.--
--- Assigns tasks to a helper.--
--- Occasionally replaces a more experienced cook in the latter's absence.--
--- May assist in storeroom duties such as receiving orders, rotating stock and taking inventory.
--- Prepares or assists in preparation of complete meals - preparing and cooking soups, meats, gravies, vegetables, desserts, salads, baked goods,
--- May be responsible for checking supplies and groceries received in work area.
--- May be required to prepare complete meal for a small group of persons
--- Performs other related duties as assigned
--- Good knowledge of food service sanitation standards, personal hygiene and safety
--- Good knowledge of principles and quantity cooking and experience in quantity cooking of vegetables, meat, fish and poultry, baked goods, etc., utilizing standardized metric recipes.
--- 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.----
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--Qualification Summary:

Education & Experience:----
--- High school diploma or GED certification or equivalent experience.
--- 3 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.----
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