Job Title: Cook

Location: Onsite

Salt Hotels is a family business born from a lifetime of hospitality experience. Our mission is simple. We create settings and scenarios that connect people together. We create a home for our guests - and we care for our employees like family.

”With us, it’s personal”.

At Salt Hotels Collection, we redefine hospitality through a unique blend of service excellence, design innovation, and community immersion. As a Cook at Salt Hotels Collection, you’ll be a key ingredient in our recipe for success, contributing to our mission of redefining hospitality through culinary mastery and exceptional service.

Manage all aspects of the food production and preparation for lounges, restaurants, banquets, according to the description while adhering to sanitation practices.

• Prepare food items for customers using a quality predetermined method in a timely and consistent manner.

• Set up station with predetermined mise en place required to service all banquet functions.

• Practice sanitation and safety daily to ensure the total customer satisfaction.

• Consult with Sous Chef on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.

SUPPORTIVE FUNCTIONS

In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel:

• Participate, support and make recommendations for ongoing hotel programs with continuous improvement.

SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:

• Must be able to speak, read, write and understand the primary language(s) used in the workplace.

• Must be able to read and write to facilitate the communication process.

• Requires good communication skills, both verbal and written.

• Must possess basic computational ability.

• Ability to read recipes and follow their instructions.

• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.

• Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°ree;F) and kitchens (+110°ree;F), possibly for one hour or more.

• Walking and standing are required throughout the working day. Length of time of these tasks may vary from day to day and task to task.

• Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.

• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.

• Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.

• The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.

• Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis.

• Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis.

• Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.

• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.

• Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.

• Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.

• Requires manual dexterity to use and operate all necessary equipment.

QUALIFICATION STANDARDS

High school or equivalent education required.

Experience

Certified Cook level or higher.

Licenses or Certificates

Ability to obtain and/or maintain any government required licenses, certificates or permits.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Greystone Hotel standards.

Bilingual or multilingual ability helpful.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.