Position Title: Bistro Cook
Immediate Supervisor: Bistro supervisor
Rev. 7/2014
Position Summary:
Prepare ingredients for cooking, including portioning, chopping, and storing food. Weigh, measure, and
mix ingredients. Prepare and cook food according to recipes, quality standards, presentation standards,
and food preparation checklist. Serve food in proper portions onto proper receptacles. Wash and
disinfect kitchen area, tables, tools, knives, and equipment. Check and ensure the correctness of the
temperature of appliances and food. Take orders from customers, input orders into micros, and obtain
payment and provide change. Provide assistance in Food and Beverage areas including busing, cleaning
and resetting tables, delivering food to guests, general cleaning of food and beverage prep areas and
other areas within the lobby area.
Essential Functions:

Provide the highest quality of service to the guest al all times.

Maintain cleanliness of work areas including all areas of the lobby throughout the day,
practicing clean-as-you-go procedures.

Follow property key policies, including checking out and returning keys to appropriate
departments.

Ensure that coffee makers, bread drawers, toasters, and/or steam tables are turned on/off at
the appropriate times.

Input orders into cash register system and collect payment from customer.

Take guest orders, prepare food and beverage items, distribute pre-packaged and prepared
food items, and deliver orders to tables as needed.

Communicate additional meal requirements, allergies, dietary needs, and special requests to the
kitchen.

Bus and wipe down coffee cart areas and tables as customers leave seating area.

Wash restaurant dishes and serving utensils as needed.

Prepare and replenish inventory displays to ensure consistency and freshness in presentation
from opening to closing.

Follow appropriate personal hygiene procedures to ensure food served to guests is safe for
consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and
proper footwear.
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
Prepare all potentially hazardous foods at the correct temperature according to the HACCP
guidelines.

Follow and ensure compliance with food safety and handling policies and procedures, such as
product rotation, First In-First Out FIFO dating, labeling, cleaning, and organizing
coolers/freezers/storage areas and Cold Chain compliance, across all food-related departments
and areas.

Ensure the quality of the food items and notify manager if a product does not meet
specifications.

Monitor the quantity of food that is prepared and the portions that are served in to control food
waste and ensure that good food is not thrown away.

Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.

Check and ensure the correctness of the temperature of appliances and food using thermostats
and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for
proper operation, and report issues or problems to facility management.

Maintain up-to-date knowledge of company Food Safety Programs within assigned area of
responsibility, as well as all local, state, and federal regulations.
Sanitation and Maintenance

Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure
sanitary conditions and meet the departmental standards, including using sanitizers required by
health department.

Set-up and break down work station with required mise en place, tools, equipment and
supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing
items appropriately, and cleaning station as appropriate.

Follow and ensure compliance with sanitation and cleaning procedures and pest control
guidelines, reporting pest control issues to appropriate personnel.

Disassemble and assemble kitchen equipment following safety procedures when cleaning.
Food Preparation

Prepare and cook food according to recipes, quality standards, presentation standards, and food
preparation checklist, establishing priority items.

Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

Wash and peel if required fresh fruits and vegetables to prepare them for cooking or
consumption.
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
Weigh, measure, and mix ingredients according to recipes or personal judgment, using various
kitchen utensils and equipment.

Monitor food quality while preparing food and throughout the day utilizing the HACCP forms
and production charts.

Prepare cold foods, including preparing salads, cold sandwiches, condiments, and dressings.
Cash/Bank Handling

Obtain assigned bank and ensure accuracy of contracted monies, obtaining change required for
expected business level, and keeping bank secure at all times.

Follow property control audit standards and cash handling procedures e.g., blind drops.

Count bank at end of shift, complete designated cashier reports, resolve any discrepancies,
drop off receipts, and secure bank.

Record transaction in MICROS system at time of order.

Set up and organize cashier workstation with designated supplies, forms, and resource
materials and maintain cleanliness of workstation at all times.
Safety and Security

Follow BPR Properties and department safety and security policies and procedures to ensure a
clean, safe, and secure environment.

Report work related accidents, or other injuries immediately upon occurrence to
manager/supervisor.

Follow policies and procedures for the safe operation and storage of tools, equipment, and
machines.

Perform other reasonable job duties as requested.
Requirements:

Ability to speak, read, write and understand the English language



High school diploma / GED equivalent
Basic reading, writing and math skills
Must have basic knowledge of general cleaning principles, use of cleaning products and
operation of standard cleaning equipment.
Commitment to exceptional guest service

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
Job may require that you open early to accommodate group departure times. Job may require
that you are open late on the weekend; therefore your hours will be extended.

Be able to lift and carry 50lbs.; push and pull 60 lbs.
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