Seasonal Cook AM ("Temporada AM Cocinero/a")

Job Summary

Required Qualifications

• •High school or equivalent education
• •Minimum 2 years cooking experience
• •Food Handlers certification
• •Must be able to speak, read, write, and understand the primary language used in the workplace
• •Must be able to lift up to 45 lbs
• •Must be able to push and pull carts and equipment weighing up to 250 lbs
• •Ability to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F)
• •Ability to stand and exert well-paced mobility for up to four (4) hours
• •Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands
• •Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations
• •Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception
• •Ability to work in limited space and to reach other departments of the hotel on a timely basis
• •Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity
• •Must be able to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts
• •Self-driven and able to work independently
• •Must possess basic computer skills
• •Must possess basic computational ability
• •Must be able to work in moderate and controlled temperatures regulated by hotel environmental systems
• •Must be able to work inside (75 percent or more of time inside)
• •Must maintain a neat, clean, and well-groomed appearance per Azul Hospitality standards
• •Regular attendance in conformance with the standards
• •Attendance at all scheduled training sessions and meetings
• •Must comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities
• •Must be able to work varying schedules to reflect the business needs of the hotel
• •Must be able to adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles
• •Must be able to operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles
• •Must be able to measure and mix ingredients according to recipes
• •Must be able to set up station with predetermined mise en place
• •Must be able to clean food preparation areas, cooking surfaces, and utensils
• •Must be able to verify that prepared food meets requirements for quality and quantity
• •Must be able to prepare food items for customers using a quality predetermined method in a timely and consistent manner
• •Must be able to assist with any guest inquiry
• •Must be able to report maintenance problems, safety hazards, accidents, or injuries
• •Must follow all company and safety and security policies and procedures
• •Must be able to perform other reasonable job duties as requested by direct and indirect supervisors
• •Must be detail oriented with outstanding organizational and communication skills
• •Must have excellent leadership capability and customer relations skills
• •Experience in using cutting tools, cookware and bakeware
• •Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.)

Desired Qualifications

• •Experience in high volume cooking