Cook II
On-siteKansas City, Missouri, United States
Job Summary
The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlets, Cafe, Room Service, and Employee Cafeteria while maintaining the highest standards to produce an appealing and appetizing product. Requires experience in supervisory roles, 3 years progressive experience (or a culinary graduate with 1 year), and Food Handlers Certification. Must convey information clearly, work well under stress, anticipate needs, maintain composure and objectivity, and handle problems with informed, data-informed decisions. Must maintain brand standards, ensure timely food preparation for open service, supervise kitchen line during operating hours, assist with Banquets and Employee Cafeteria prep, train staff, and comply with safety and sanitation policies. Knowledge of menus, standard recipes, and ability to manage safety, sanitation, and equipment while delivering high-quality food and guest service.
Required Qualifications
- Approach all encounters with guests and employees in a friendly service-oriented manner.
- Maintain regular attendance in compliance with Avion Hospitality standards as required by scheduling which will vary according to the needs of the hotel.
- Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards).
- Always comply with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations.
- Comply with certification requirements as applicable to position to include Food Handlers Safety etc.
- Always maintain friendly and warm demeanor.
- Have thorough working knowledge of menus and the preparation required to produce the product according to
- Avion Hospitality standards.
- Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service to ensure that guests are served promptly and efficiently during operating hours.
- Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that needs help.
- Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes.
- Supervise the preparation of food for the Employee Cafeteria as necessary.
- Ensure that all food is prepared following Avion Hospitality standard recipes.
- Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean.
- Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period.
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