Breakfast Cook

Corporate Hospitality Service; Town of Texas (WI); On-site; USD 30,000 - 42,000; Full time

Benefits offered by this job

Dental Insurance

Health insurance

Paid time off

Vision insurance

Room and board provided

Comprehensive allied medical coverage

Job summary

Corporate Hospitality Service in Wisconsin is seeking a Breakfast Cook to join our culinary team. Reporting to the Chef, you will prepare, present, and serve all meals for breakfast service, ensure food safety, and maintain clean, organized stations.

You will handle breakfast menu items, assist with dinner service setup, and uphold high standards of guest service while following recipes and safety protocols in a fast-paced hotel environment.

Qualifications

• Experience in kitchen safety and hygiene practices.
• Ability to read and follow recipes and menus.
• Strong teamwork and guest service orientation.

Responsibilities

• Assist with preparing, presenting, and serving all meals.
• Demonstrate safe use of industrial knives and kitchen equipment.
• Prepare utensils and set up steam line for breakfast service.

Job description

Job Description

JOB DESCRIPTION

BREAKFAST COOK

Reports To: Chef

Job Type: Full Time

Hours Per Week: +40 hours

GENERAL DESCRIPTION

Reporting to the Chef, a Breakfast Cook plays an integral role in ensuring our clients receive an exceptional culinary experience to begin their day. A Breakfast Cook is responsible for the food safety and quality of food prepared within their assigned station.

RESPONSIBILITIES AND DUTIES

• To assist with preparing, presenting, and serving all meals.
• Must be able to demonstrate the use of industrial knives in a safe and sanitary manner.
• Prepare utensils for dinner service and set up steam line as per the menu plan.
• Can lead and serve the food service line.
• Prepare all breakfast menu items in a timely manner.
• To clean, cut, and prepare raw meat, fish, and poultry as assigned.
• To clean and sanitize designated areas that comply with statutory and company hygiene requirements, including floors, counters, shelves, fixtures, fittings, walls, etc.
• To clean all equipment while complying with statutory and company hygiene requirements and safety practices.
• Maintain clean, organized, and safe workstations at all times.
• Ensure measures are practiced, minimizing food waste and spoilage.
• Ability to maintain a clean and safe workstation.
• Use PPE at all times, e.g., Nitrile gloves and cutting gloves.
• To always provide courteous customer service and guest service.
• Any other duty assigned duty by the Director of Food & Beverage, Executive Chef and Sous Chef
• Must be able to speak, read, write, and understand the primary language used in the workplace.
• Must possess basic computational ability.
• Ability to understand recipes and menus and follow their instructions.
• Ability to create appropriate food service displays demonstrating customer service as a primary function during meal hours.

PHYSICAL DEMANDS

• Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4°F or -20°C) and kitchens (122°F or +50°C), possibly for one hour or more.
• The employee must be able to sit at a desk for up to 5 hours per day and walk and stand during a working shift, but the length of time spent on tasks may vary from day to day and task to task.
• Ability to physically handle knives, pots, display mirrors, or other display items, including grasping, lifting, and carrying from shelves and transporting 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, including slicers, buffalo choppers, grinders, mixers, and all other kitchen-related equipment.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety, and sanitation practices.
• The Breakfast Cook position is subject to sufficient noise. This may cause subordinates to shout above the ambient noise level.
• The employee must be able to exert well-paced effort in a limited space and reach other departments of the hotel on a timely basis.
• Must be able to lift up to 50 lbs. regularly and continuously.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks occasionally.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity.
• Talking and hearing occur continuously when communicating with guests, supervisors, and subordinates. Vision also occurs continuously, with the most common visual functions being near and color vision and depth perception.
• Manual dexterity is required to use and operate all necessary equipment. Finger dexterity is also required to operate kitchen equipment.

COMPENSATION AND BENEFITS (AFTER 90 DAYS)

• Dental Insurance
• Health insurance
• Paid time off
• Vision insurance
• Room and board provided
• After 1 year of dedicated service, the employer will provide comprehensive coverage for allied medical expenses at no cost to the employee.