Cook I

Asthe world's largest hotel company, and a leading player in the globalhospitality industry, Wyndham Hotel Group boasts 7,500 hotels and 15 brands in70 countries—all supported by more than 7,000 associates on six continents. Andwe know our success is attributable to our associates, a bright, talented anddiverse group of individuals who embrace our signature Count On Me! serviceculture and have a passion for excellence. Tolearn more visit us at .

Property Overview:

Locatedless than ten miles from downtown Cincinnati, The Summit is set to usher in anew era of style and sophistication in the Queen City. The anchor of $124million mixed-use development on the campus of MedPace, the 239-room hotel willdelight guests with a contemporary, Cincinnati-centric art collection; modernFitness Center with yoga studio; and well-stocked library. Chefs andmixologists will oversee an innovative program highlighted by fresh, seasonalingredients with a culinary nod to the region's German heritage.

The Summitoffers up a refreshing dose of local color and flavor, and promises a unique Cincinnatiexperience for passionate travelers.

Job Description

Wyndham Hotel Group is searching for Cook I to work at to work at theart-centric Summit Hotel in Cincinnati, OH. This position is responsible for working with the SousChef to ensure daily objectives are met.

Responsibilitieswill include but not be limited to:

• Checks with Sous Chef for daily objectives.
• Delegates job tasks to line cooks when necessary.
• Complete opening duties: Set up work station with required tools, equipment and supplies. Inspect the cleanliness and working condition of all tools, equipment and supplies. Check production schedule and pars. Establish priority items for the day. Inform the Sous Chef of any supplies that need to be requisitioned for the day. Start prep work on items need for the particular menu of the day and direct Line Cooks on the same throughout the shift.
• Ensures all dishes are prepared and presented in accordance with standard recipes and presentations established by the Chef.
• Breaks down dinner foods.
• Communicates with Chef on production status for the next day before completing shift.
• Cleans and organizes workstation. Maintains a clean and sanitary culinary environment in compliance with all local and federal health codes.
• Performs banquet and kitchen line functions as directed by the Executive or Sous Chef.
• Performs human resource functions for junior staff members, including training, scheduling, and directing.
• Ensures assigned workstation has proper level of par stocks and supplies according to daily menus and banquets.
• Sets up any a la carte stations required for breakfast, lunch, or dinner.
• Maintains current knowledge of hotel culture, amenities, art and design, community, events in the area, points of interest, and services in the area.

Qualifications