Company: Lansdowne Resort and Spa
Posted on: November 16, 2021
Plan, prep, set up and provide quality service in all areas of food
production for menu items and specials in the designated outlets in
accordance with standards and plating guide specifications.
Maintain organization, cleanliness and sanitation of work areas and
--- Maintain complete knowledge of and comply with all departmental
--- Maintain complete knowledge of correct maintenance and use of
equipment. Use equipment only as intended.
--- Anticipate guests' needs, respond promptly and acknowledge all
guests, however busy and whatever time of day.
--- Maintain positive guest relations at all times.
--- Maintain cleanliness, sanitation and organization of assigned
--- Maintain and strictly abide by State sanitation/Health
regulations and Hotel requirements.
--- Meet with Head Cook/Sous Chef to review assignments,
anticipated business levels, changes and other information
pertinent to the job performance.
--- Opening Shift - Turn on specified equipment (i.e., ovens, deep
fryers), fill steam table and unlock secured areas (i.e.,
reach-ins, walk-ins); secure keys.
--- Be able to complete simple culinary tasks to established specs
or to efficiently learn these tasks so that they can be completed
--- Complete opening duties:
o Set up work station with required tools, equipment and
o Inspect the cleanliness and working condition of all tools,
equipment and supplies.
o Check production schedule and pars.
o Establish priority items for the day.
o Inform the Head Cook of any supplies that need to be
requisitioned for the day's tasks.
o Transport supplies from the Storeroom and stock in designated
--- Start prep work on items needed for the particular menu of the
--- Organize all of the various prep items needed from different
areas to ensure that all items are in place and ready for
--- Continue prep work after the meal period for the next meal
--- Check P.O.S. printer at the work station; ensure that it is in
working order and there is enough paper available for the
--- Prepare all menu items following recipes and yield guide.
--- Inform the Sous Chef of any shortages before the item runs
--- Communicate any assistance needed during busy periods to the
Sous Chef to ensure optimum service to guests.
--- Inform Head Cook of any excess items that can be used in daily
specials or elsewhere.
--- Maintain proper storage procedures as specified by Health
Department and Hotel requirements.
--- Minimize waste and maintain controls to attain forecasted food
--- Disinfect and sanitize cutting boards and worktables.
--- Transport empty, dirty pots and pans to the pot wash
--- Direct and assist Stewards in order to make clean-up a more
--- Breakdown work station and complete closing duties:
o Return all food items to the proper storage areas.
o Rotate all returned product.
o Wrap, cover, label and date all items being put away.
o Straighten up and organize all storage areas.
o Clean up and wipe down food prep areas, reach-ins/walk-ins,
o Return all unused and clean utensils/equipment to the specified
o Ice down hot items from the steam table, so they cool
o Turn off all equipment not needed for the next shift.
o Restock items that were depleted during the shift.
--- Review status of work and follow-up actions required with the
Head Cook before leaving.
--- All Associates are required to fully comply with hotel and
departmental rules, regulations and policies for the safe, secure,
effective and environmentally friendly operation of the hotel
facilities. Examples include, but are not limited to lost and found
procedures, emergency procedures, recycling efforts, etc.
--- Attend and participate in all hotel and/or departmental
meetings, training sessions and other information meetings.
--- Regular attendance in conformance with hotels standards is
essential to the successful performance of this position.
--- Comply with hotel grooming standards for both uniformed and
--- Comply with hotel service and behavioral standards towards our
guests, vendors and fellow colleagues, including, but not limited
to ensuring proper phone etiquette, courteous and respectful
behavior and maintaining a friendly and positive attitude.
--- Perform all other duties as directed by management that are
consistent with the policies and procedures of the hotel.
Working Conditions & Physical Requirements
Significant portions of day require prolonged standing, moving and
lifting items weighing up to 25lbs.
Ability to walk or stand for extended periods of time during course
Significant portions of daily assignments involve application of
manual skills requiring motor coordination in combination with
finger dexterity, e.g., typing, handwriting, or machine
Due to the cyclical nature of the hospitality industry, Associates
may be required to work varying schedules to reflect the business
needs of the hotel.
Responsible for operating within hotel safety guidelines, including
the safe and responsible operation of hotel equipment. Reports and
addresses safety concerns as they arise. Ensures safe handling of
chemicals in accordance with hotel and department standards and
utilizes proper personal protective equipment (PPE) when
High school diploma or equivalent vocational training certificate
required. Culinary school preferred.
One year culinary experience in similar operation. Basic knife
Computer Skill & Other Technical Skills:
Ability to utilize computer software and hardware as required.
Ability to learn, utilize and communicate effectively via company
issued communication devices (e.g. Resort Radios, etc).
Advanced ability to comprehend and speak English to understand and
respond to information and address advanced guest requests required
both verbally and in writing. Knowledge of additional language(s)
Licenses or Certifications:
Must be customer-service oriented and have excellent hospitality
Keywords: Lansdowne Resort and Spa, Leesburg , Cook III, Hospitality & Tourism , Leesburg, Virginia
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