Food & Restaurant
Breakfast Cook Scope: Ensures guest satisfaction, achieved through his/her abili
Position: Breakfast Cook
Salary: $12.00 per hour
Type: Full Time
Ensures guest satisfaction, achieved through his/her ability to maintain a strong team environment, while delivering
prompt, courteous, correct service. Responsible for food preparation for specific shifts and ensure0073 the highest level
quality and consistency as relates to food handling, food quality and food presentations. Plan, prep, set up, and provide
quality service in all areas of food production in accordance with brand standards. Maintain organization, cleanliness, and
sanitation of work areas and equipment.
Maintains standards of food and beverage quality and guest services; resolves guest complaints.
Requisitions food and equipment, giving specifications, quantities and quality descriptions.
Responsible for monthly inventories. Initiates programs to reduce breakage and loss in China, Glass and Silver.
Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
Be familiar with all Hotel services/features and local attractions/activities to respond to guest inquiries accurately.
Monitor and maintain cleanliness, sanitation, and organization of assigned work areas.
Prepare items needed for the breakfast period as well as oversee preparation of the needed items for the evening
Organize all of the various prep items needed from different areas to ensure that all items are in place and ready for
Communicate any assistance needed during busy periods to the Manager on Duty to ensure optimum service to guests.
Inform Executive Chef of any excess items that can be used in daily specials or elsewhere.
Maintain proper storage procedures as specified by Health Department and Hotel requirements.
Minimize waste and maintain controls to attain forecasted food cost.
Maintain a clean and sanitary kitchen in accordance with Hotel and Health Department requirements.
Restock items that were depleted during the shift.
Follow maintenance program and cleaning schedule.
Maintains open lines of communication with all employees and departments.
Provides a professional image at all times through appearance as well as interactions both internal and external.
Follows company policies and procedures.
Ensures all required paperwork is completed as required by the state, brand and franchise.
Attends and participates in mandatory meetings.
Note: Other duties as assigned by management
Internal: All hotel departments: For effective communication
External: Guests: To provide service
Vendors: To purchase and receive goods.
Health Department: Kitchen Inspections
Education/Experience: High School Diploma or Equivalent, 1-2 years of kitchen experience. Desireable: Fluency in
Spanish, previous guest relations training, artistic and creative talent.
Certification and/or License Requirement: Food service permit as required by local or state government agency. Food
Service and/ or other certification as required by franchise.
Leadership & Customer service skills.
Strong oral and written communication skills.
Attention to detail.
Planning and organizational ability.
Analytical and problem solving skills
Food and event Oriented
Early morning hours required.
Will be required to work weekends and holidays.
Depending on catering needs, may be asked to work special events outside the normal schedule of hours
Will be required to work in fast paced environment.
This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is
to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a
disability can determine whether he or she will be able to do this job either with or without accommodations.
The majority of time will be spent moving around the kitchen and line area. Some lifting and pushing of trays and carts up
to 50 pounds may be required.
This person needs to speak and write clearly as well as interact professionally and hospitably with the general public.
This person will need to be able to accurately inventory current stock and communicate the needs of the department for
the purposes of ordering new product to ensure all items are available to hotel guests on a daily basis.
This person will be largely responsible for receiving deliveries related to the hotel restaurant operation. The person in this
position will need to be able to quickly organize, assess and account for the status of the delivery as compared to the
delivery manifest to ensure accuracy and quality of product received.