Evening Cook

Primary Job: The cook is responsible for preparing hot and cold foods and overseeing basic preparation.  Be able to utilize and maintain Hilton standards in every function performed.

Responsibilities:

Maintain the highest degree of professionalism and teamwork as per standards of service.
Maintain uniformed grooming standards as outlined in the employee handbook.
Produce accurate quantities of food, following the recipes and philosophies set by the Executive Chef.
Follow production sheets to ensure efficient ordering of food and accurate production.  Use products to their full potential, minimizing waste and using proper food rotation principles.
Inventory to ensure appropriate quantities of food for upcoming business.
Communicates effectively with peers and supervisors.
Comply with all sanitation standards and health department regulations.
Be at station in uniform ready to work at the time shift starts.
Must wear proper uniform as provided and maintain uniformed grooming standards as outlined in the employee handbook.
Must leave work area clean and sanitized at the end of each shift.
Provide assistance in other job classifications as determined necessary by immediate supervisor.
Work flexible schedules which include weekends and holidays.
Education & Experience: The ideal candidates will possess a degree in a culinary program and have three or more years of full-service dining or banquet cooking experience.  Must have knowledge of buffet preparations; line cooking, soups, sauces, etc.  Should have a complete working knowledge of the safe and efficient use of all kitchen equipment.

Physical Requirements:

Some lifting over 25 lbs. required.
Must be able to stand for prolonged periods of time and have tolerance to be exposed to hot grills, stoves and ovens.
Be able to use cleaning solvents and detergents on a daily basis.
Must be able to stand for prolonged periods of time and have ability to stoop, bend, and turn frequently.