Sets up and organizes work area with all necessary supplies and equipment. Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used. Prepares and stores raw food products properly. Follows standardized recipes in the preparation and cooking of menu items. Adheres to established portion control guidelines and minimizes waste. Plates foods according to established plating/presentation guidelines. Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service. Ensures that a quality product is prepared and served in a timely manner. Follows all Governmental Food Sanitation Standards at all times. Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently. Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations. Notifies Supervisor of an equipment malfunction or safety hazards immediately. Provides Stewards with timely notification of needs for clean dishes, pots, pans etc. Returns utensils to pot wash area, informs Steward of any HOT items. Cleans and breaks down work area, returns all ingredients to proper storage at end of shift. Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts. Other duties as assigned. General. Promotes and applies teamwork skills at all times. Notifies appropriate individual promptly and fully of problems and/or areas of concern. Is polite, friendly, and helpful to guests, management and fellow team members. Executes emergency procedures in accordance with hotel standards. Complies with required safety regulations and procedures. Attends appropriate hotel meetings and training sessions. Maintains cleanliness and excellent condition of equipment and work area. Complies with hotel standards, policies and rules. Recycles whenever possible. Remains current with hotel information and changes. Complies with hotel uniform and grooming standards. Qualifications 5 -7 years cooking experience in upscale, high-volume hotel or freestanding restaurant required. Culinary degree or equivalent formal training preferred. Thorough knowledge and understanding of Food Service Sanitation Standards. Strong organizational skills. Excellent guest service skills. Ability to regularly push, pull, lift up to 50 lbs. Ability to communicate effectively in English verbally with team members, leaders and guests required. Must be able to work a flexible schedule, nights, weekends and holidays as required.