• Job Description

  Req#: HOU003148

  Position Summary :

  A Cook will exceed the expectations of all Bunkhouse guests in a multitude of tasks that include, but are not limited to food preparation duties, cooking and seasoning all menu items, ordering kitchen supplies and maintaining Health Department Standards within your work area.

  The person in this position must have excellent communication skills, the ability to resolve conflict, and a thorough understanding of Bunkhouse policies. A Cook must develop and maintain the company’s culture, values and reputation in the public eye and with all staff, guests, vendors and partners.

  Knowledge, Skills, and Abilities:

  · High School diploma or general education degree (GED)

  · Two (2) years related experience in hospitality or service industry

  · Must be able to speak, read, write and understand the primary language(s) of the workplace

  · Ability to read and interpret documents such as safety rules, operating and maintenance instructions and procedure manuals

  · Ability to speak effectively before groups of co-workers and sister property staff

  Bunkhouse is an equal opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit and business need.

  Job Responsibilities :

  · Prepare a variety of foods, according to customers' orders or supervisors' instructions, following approved procedures

  · Prep food items for after-hours distribution

  · Clean work areas, equipment, utensils, dishes, and silverware

  · Store food in designated containers and storage areas to prevent spoilage

  · Carry food supplies, equipment, and utensils to and from storage and work areas

  · Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices

  · Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils

  · Portion, arrange, and garnish food, and serve food to waiters or patrons

  · Regulate temperature of ovens, broilers, grills, and roasters

  · Estimate expected food consumption, requisition or purchase supplies, or procure food from storage

  · Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs

  · Maintain a positive relationship with all employees and guests

  · Always ensure open lines of communication with all departments and upper management via email, logbooks, meetings, etc., to ensure all business needs are met

  · Maintain a high level of cleanliness and safety in the work area

  · Ensure that all equipment is maintained in good, safe working condition

  · Maintain an increased awareness of safety issues throughout the property

  · Keep abreast of safety and emergency procedures and OSHA requirements

  · Attend relevant meetings

  · Adhere to all standards of operations, policies and procedures, manuals, training material, memos and verbal instruction

• About the company

  The Hyatt Corporation came into being upon purchase of the Hyatt House, at Los Angeles International Airport, on September 27, 1957.

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