Description Full time - Line Cook Starting at 19.00 an hour Job Summary The Cook II is responsible for supervising and assisting in the preparation of all food items for the Restaurant/Dining Outlet Cafe Room Service Employee Cafeteria and Banquets while maintaining the highest standards to produce an appealing and appetizing product. Education & Experience • Previous supervisory responsibility preferred. • At least 5 years of related progressive experience or a culinary graduate with at least 1 year of progressive experience in a hotel or related field. • Food Handlers Certification (must comply with State requirements) • Must be able to convey information and ideas clearly. • Must be able to evaluate and select among alternative courses of action quickly and accurately. • Must work well in stressful high-pressure situations. • Must be able to show initiative in job performance including anticipating what needs to be done before it becomes a necessity. • Must maintain composure and objectivity under pressure. • Must be effective in handling problems in the workplace including anticipating preventing identifying and solving problems as necessary. • Must have the ability to assimilate complex information data etc. from disparate sources and consider adjust or modify to meet the constraints of the particular need. • Must be effective at listening to understanding and clarifying the issues raised by co-workers and guests. • Must be able to work with and understand financial information and data and basic arithmetic functions. Requirements • Approach all encounters with guests and employees in a friendly service-oriented manner. • Maintain regular attendance in compliance with Avion Hospitality standards as required by scheduling which will vary according to the needs of the hotel. • Maintain high standards of personal appearance and grooming which include wearing the proper uniform and nametag when working (per brand standards). • Always comply with Avion Hospitality standards and regulations to encourage safe and efficient hotel operations. • Comply with certification requirements as applicable to position to include Food Handlers Safety etc. • Always maintain friendly and warm demeanor. • Have thorough working knowledge of menus and the preparation required to produce the product according to • Avion Hospitality standards. • Ensure the completion of necessary food and station preparations prior to open of the Restaurant/Dining Outlet Cafe and Room Service to ensure that guests are served promptly and efficiently during operating hours. • Assist and supervise on kitchen line during operating hours to maintain the highest standards of efficiency productivity and quality; be able to support any position in the kitchen that needs help. • Supervise and assist in the food preparation for Banquets as required following specifications of Banquet Event Orders; Ensure banquet items are completed on time and check with Banquet Manager or Supervisor for time cover count or any other changes. • Supervise the preparation of food for the Employee Cafeteria as necessary. • Ensure that all food is prepared following Avion Hospitality standard recipes. • Maintain the 'Clean as You Go' policy. Be responsible for maintaining the sanitation and cleaning schedules of the kitchen. Keep all storage areas neat orderly and clean. • Supervise and assist with the breakdown of buffets and kitchen line ensuring proper storage of food and equipment at the end of each meal period. • Ensure that all employees always practice safe work habits to avoid possible injury to self or other employees. • Enforce all hotel policies and house rules. • Be familiar with the hotel's emergency procedures. • Ensure that employees are at all times attentive friendly helpful and courteous to all guests, managers and all other employees. • Aid in the security of food items; ensure the meat locker storeroom and walk-ins are locked when not in use. • Ensure that the Employee Break room is kept neat orderly and clean. • Maintain the high food quality standards in the kitchen and find ways to improve upon them. • Maintain cleanliness and organization of all storage areas. • Assist in training staff in the operation and maintenance of all kitchen equipment. • Attend meetings as required by management. • Perform any other duties as requested by management.