Breakfast Cook

Shift starts at 5:00 AM and concludes at 1:00 PM. The following Core Responsibilities represent the primary duties and key priorities of this position. They are grouped into two categories: Job Functions and Professionalism and Style Expectations. A Physical Requirements section follows, outlining expectations applicable to all positions. Each responsibility is assigned a weight indicating the percentage of the job it represents. For performance evaluations, the Core Responsibilities account for 90% of the overall score, while the Professionalism and Style Expectations make up the remaining 10%. Job Function Food Preparation and Kitchen Operations Prepare and cook all breakfast menu items in accordance with established recipes and brand standards. Ensure all food is prepared, presented, and served in compliance with food safety and sanitation guidelines. Maintain consistent quality in food preparation and presentation. Set up and break down breakfast stations, ensuring readiness for service each day. Monitor food inventory levels and communicate shortages to the appropriate supervisor. Assist with receiving, storing, and rotating food products in accordance with FIFO standards. Maintain cleanliness and organization of kitchen workstations, storage areas, and equipment. Follow all standard operating procedures related to menu preparation and kitchen safety. Ensure proper portion control to minimize waste and maintain food cost standards. Support timely and efficient service to meet guest expectations. Follow all hotel and brand policies and procedures. Respond promptly to guest and supervisor requests. Attend all required meetings and trainings. Assist with additional kitchen or food and beverage duties as assigned. Professionalism and Style Expectations Personal Effectiveness Complete tasks accurately, efficiently, and with attention to detail. Adapt to changing business levels and work effectively in a fast-paced environment. Take responsibility for maintaining personal performance standards. Present a professional appearance and maintain proper hygiene standards. Work collaboratively with kitchen staff and other hotel departments. Communication Communicate clearly and professionally with team members and supervisors. Follow instructions and ask for clarification when necessary. Share relevant information regarding kitchen operations with appropriate personnel. Treat co-workers, supervisors, and guests with respect. Physical Requirements These are required of every associate: Ability to lift a minimum of 50 pounds. Ability to stand for extended periods of time. Ability to push, bend, stoop, reach overhead, and perform tasks requiring manual dexterity. Ability to safely operate kitchen equipment. Ability to hear, write, and communicate effectively. Ability to pull a minimum of 50 pounds. Additional duties may be assigned as needed. Additional Responsibilities Specific to This Position Must possess working knowledge of kitchen equipment and food preparation techniques. Must have a basic understanding of federal, state, and local health and safety regulations. Must demonstrate basic mathematical skills for measuring ingredients and portion control. High school education or equivalent experience is required. Ability to obtain any required food safety certifications in a timely manner. CPR certification is preferred; first aid training is a plus. Additional language proficiency is preferred.