Kitchen/Culinary Covington, Kentucky

Position at Hotel Covington

We are looking for intuitive, passionate associates to work at  Hotel Covington. 
We are looking for several full and part time cooks. Reporting to the Executive Chef the cooks will prepare food items according to guest orders
Follows recipe cards, as well as production, portion and presentation standards  Completes mis en place and sets up station for banquets, breakfast, lunch, and dinner
Operates, maintains and properly cleans kitchen equipment
Controls food waste and adheres to loss and usage policies
Must be able to obtain any required food handling or sanitation certification required by local or state agencies
Completes station checklist before and after shift

Additional Requirements:
 Good reading, writing and oral proficiency in the English language
High school education, cooking school or culinary institute education or equivalent experience
 Minimum two years culinary or related work experience

 Maintain a good working relationship with other associates by promoting teamwork and fostering a harmonious working climate
 Partake in a positive work ethic and surrounding environment
 Able to work alone without direct supervision
 Demonstrate high degree of drive and determination
 Constantly recommend service and product improvement to better the operation
 Attend all required meetings
 Follow proper payroll and uniform procedures
 Properly handle and report associate and guest accidents
 Maintain complete knowledge of and comply with all departmental policies/service procedures/standards
 Assist with responsibilities and duties in other departments and as assigned by management
 Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel
Work Environment:
 Standard restaurant setting
Standard kitchen setting
 Standard Event setting
 Standard Room Service setting

Physical Demand Positions 
Continuous standing and walking
 Negotiating wet tile floor and steps 
 Trays weigh 50lbs. >
 Carts: 250 lbs. (12-20 lbs. of push/pull force required)
Hot box: 200 lbs.
Banquet tables & chairs
 Hot temperatures, water, steam, and smoke

Standing and walking is continuous for 4-5 hours at a time
 Lifting and carrying 25 lb. tray, crate or box is occasional
 Negotiating varied floor surfaces is continuous
Carrying over shoulder is occasional
Hand and elbow movements
Pushing Room Service cart continuous
 Lifting and carry hot boxes continuous
 Rolling and/or carry Banquet tables continuous
 Carrying stackable banquet chairs by loading the cart continuous
 Must be able to work in extreme temperatures like freezers (-10 degrees F) and kitchens (+110 degrees F), possible for one hour or more.  Ability to physically handle knives, pots, mirrors, or other display items a s well as grasp, lift and carry same from shelves and otherwise transport 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 to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.  There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.  Must be able to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.  
Good sight and balance needed to check quality and portions of food
Good speech and hearing to interact with guests  

Aparium Hospitality Services, LLC does not discriminate on the basis of disability, veteran status or any other basis protected under federal, state or local laws. Hotel Covington is a smoke-free, drug-free facility, and equal opportunity employer.