Cook III
On-siteKansas City, Missouri, United States
Job Summary
Prepare all food items for the Restaurant, Room Service, Employee Cafeteria, and Banquets while maintaining high quality standards. Supervise and assist on the kitchen line during operating hours, support any position in need of help, and ensure completion of station preparations prior to opening. Manage banquet food preparation following specifications, oversee Employee Cafeteria prep, and enforce the "Clean as You Go" policy for kitchen sanitation and storage areas. Approach all guest and employee encounters with a friendly, service-oriented demeanor and maintain proper grooming and uniform standards. Ensure safe work habits, lock food storage areas when not in use, and assist in staff training for kitchen equipment.
Required Qualifications
- At least 7 years of related progressive experience
- Culinary graduate with at least 2 years of progressive experience in a hotel or related field
- Food Handlers Certification
- Ability to convey information and ideas clearly
- Ability to evaluate and select among alternative courses of action quickly and accurately
- Ability to work well in stressful high pressure situations
- Ability to show initiative in job performance including anticipating what needs to be done before it becomes a necessity
- Ability to maintain composure and objectivity under pressure
- Ability to be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary
- Ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need
- Ability to be effective at listening to understanding and clarifying the issues raised by co-workers and guests
- Ability to work with and understand financial information and data and basic arithmetic functions
Desired Qualifications
- Previous supervisory responsibility
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