Breakfast Cook

Stoweflake Mountain Resort & Spa
The Breakfast Cook is responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability.
Responsibilities:

• Maintain cleanliness and comply with food sanitation standards
• Provide outstanding guest service with a warm hospitality rapport, anticipating guest needs, responding promptly, and acknowledging all guests
• Manage guest orders in a friendly, timely, and efficient manner
• Prepare requisitions for supplies and food items, as needed
• Prepare and organize the station, cooking all food necessary to start serving
• Switch over from previous meal served and prepare all items for the coming mealtime
• Learn menus, recipes, preparation, and presentation
• Prepare food items according to designated recipes, quality standards and as turned in by wait staff, ensuring that food leaves the kitchen promptly and in peak condition
• Visually inspect all food sent from the kitchen
• Practice correct food handling and food storage procedures according to federal, state, local, and company regulations
• Cook appropriate amount to cover expected business volume and to maintain quality
• Prep all food for the next shift and for the following day as required and directed
• Maintain accurate daily inventory of kitchen food, beverage, and supplies
• Maintain and clean the work area, including all countertops, utensils, equipment, and refrigeration in accordance with state, county, and company health regulations and work safety regulations
• Obtain nationally recognized food sanitation certification, such as Servsafe or TIPS
• Other duties as assigned

• Minimum education of a high school diploma or equivalent
• 2-4 years of kitchen and cooking experience preferred
• Reliable & strong work ethic
• Customer service skills
• Attention to detail, problem-solving, and verbal and written communication skills
• Ability to push, pull, carry, and lift 50 pounds on a regular basis
• Move, walk, stand, and bend for extended periods of time
• A can-do attitude and a hands-on approach
• A flexible schedule that allows availability days, nights, holidays, and weekends based on the demands of the hotel

• MCR is the 3rd-largest hotel owner-operator in the United States.
• Founded in 2006, our company has offices in New York City, Dallas, Chicago, and Richmond, Virginia.
• MCR has a $5.0 billion portfolio of 148 premium-branded hotels containing more than 22,000 guestrooms across 37 states and 106 cities.
• MCR has more than 7,000 team members across the country and operates hotels under 9 Marriott brands, 8 Hilton brands and a number of unflagged independent hotels.
• MCR was named one of Fast Company's 10 Most Innovative Travel Companies of 2020.
• MCR is a three-time recipient of the Marriott Partnership Circle Award, the highest honor Marriott presents to its owner and franchise partners, and a recipient of the Hilton Legacy Award for Top Performer.
• For the TWA Hotel at New York's JFK Airport, MCR won the Development of the Year (Full Service) Award at The Americas Lodging Investment Summit (ALIS), the Urban Land Institute New York Excellence in Hotel Development Award and the American Institute of Architects national Architecture Award, the highest honor given by the AIA.

• Job Family Hotels
• Pay Type Hourly
• Hiring Rate $20.00