Short Order Cook

Principle Responsibilities

Essential Functions

• Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish and other food products of the highest standard in the preparation of all menu items.
• Reads and employs math skills for recipes.
• Submits requisitions for supplies and food items for production.
• Participates in production of all food items necessary for operation.
• Ensures proper receiving, storage, and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating and placing items in proper containers to ensure products’ freshness.
• Performs specific duties as assigned by Executive Chef for efficient operation of café.
• Receives and visually inspects guest checks for any inaccuracies, then closes the check to the proper method of payment: cash, credit card, or house charge.
• Ascertains guest satisfaction. In the event of dissatisfaction, tactfully negotiates accommodation.
• Complies with accounting guidelines regarding receipt of payments, check total verification, tip disbursement, cash drawer and house bank management.
• Balance house bank at the end of the shift. Retrieves and returns bank from vault to workstation and return, to ensure accountability.

Supportive Functions

• Perform other duties as requested, such as answering telephone and taking room service orders, handle special guest requests, and greet and seat guests according to hotel guidelines.
• Attend required meetings.
• Participates in daily cleaning, inventorying of walk-in and reach-in boxes

Specific Job Knowledge, Skill And Ability

• Basic mathematical skills necessary to operate a cash register, make change, total guest checks, count total bank, prepare cash drops, total all other charges and understand portion sizes as relating to pricing
• Ability to read and speak the English language sufficient to understand menus and special promotions, and communicate with guests
• Ability to operate a keyboard and Point of Sale equipment and procedures to handle cashier functions
• Ability to sit and/or stand and work continually in confined spaces
• Ability to effectively deal with and resolve conflict situations, such as inaccurate check totals
• Thorough knowledge of hot and cold food preparation
• Good working knowledge of accepted sanitation standards and Health Codes
• Extensive skill in usage of equipment: slicers, mixers, grinders, food processors, etc.
• Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
• Ability to communicate in English, both orally and in writing, in order to complete requisitions, read recipes and communicate with other employees and managers

Eoe. Drug Free Workplace