Cook II

Support an upscale, high-volume hotel kitchen by preparing menu items, maintaining sanitation standards, and keeping service times on track.

Responsibilities

• Set up and organize the work area with necessary supplies and equipment
• Receive, inspect, and rotate food products to maintain freshness and quality
• Prepare and store raw food products properly
• Follow standardized recipes for menu item preparation and cooking
• Apply portion control guidelines to minimize waste
• Plate cold foods according to established plating and presentation guidelines
• Monitor finished products to ensure prompt service and notify the supervisor of any delays
• Ensure quality food is prepared and served in a timely manner
• Comply with all Governmental Food Sanitation Standards at all times
• Monitor refrigeration and holding temperatures; clean and sanitize work surfaces; wash hands frequently
• Use knives, slicers, mixers, choppers, grinders, and other equipment safely according to manufacturer recommendations
• Notify the supervisor immediately of equipment malfunctions or safety hazards
• Provide the Steward with timely updates on the need for clean dishes, pots, and pans
• Return cooking utensils to the pot wash area and inform the Steward of any HOT items
• Clean, break down, and reset the work area at the end of shift; return unused ingredients to proper storage
• Complete closing side work, turn off cooking equipment, and secure the kitchen at the end of shift
• Perform other duties as assigned
• Promote teamwork and apply teamwork skills at all times
• Promptly and fully notify the appropriate individual of problems or areas of concern
• Maintain a polite, friendly, and helpful approach to guests, management, and fellow employees
• Execute emergency procedures in accordance with hotel standards
• Comply with required safety regulations and procedures
• Attend appropriate hotel meetings and training sessions
• Maintain cleanliness and excellent condition of equipment and work area
• Comply with hotel standards, policies, and rules
• Recycle whenever possible
• Stay current on hotel information and changes
• Comply with hotel uniform and grooming standards

Requirements

• High School Diploma (or equivalent)
• Post secondary culinary training or certification as a “Cook” from a recognized culinary training school
• + One year experience cooking in an upscale, high-volume hotel or freestanding restaurant (or equivalent)
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of standard kitchen equipment and its use
• Ability to stand, stoop, bend, and lift/carry up to 50 pounds
• Ability to read, write, and speak English
• Ability to work a flexible schedule including weekends and holidays

Benefits

• Competitive health and wellness benefits
• 401(k) & company match
• Paid Sick Days
• Vacation
• Holidays
• Paid Bereavement
• Paid Pet Bereavement
• Training & Development opportunities, career growth
• Tuition Reimbursement
• Pet Insurance
• Team Member Hotel Rates, other discounts, perks and more

Job Specific Tasks

• Set up and organize the work area with all necessary supplies and equipment
• Receive, inspect, and rotate food products
• Prepare and store raw food products properly
• Follow standardized recipes for menu item preparation and cooking
• Maintain portion control and minimize waste
• Plate cold foods according to established guidelines
• Monitor finished product timing and notify the supervisor of service delays
• Follow all Governmental Food Sanitation Standards
• Monitor refrigeration and holding temperatures; clean and sanitize work surfaces; wash hands frequently
• Use kitchen equipment safely per manufacturer recommendations
• Notify the supervisor of equipment malfunctions or safety hazards immediately
• Coordinate with the Steward for clean dishes, pots, and pans
• Return cooking utensils to pot wash and inform the Steward of any HOT items
• Clean and break down the work area; store unused ingredients properly
• Complete closing side work, turn off equipment, and secure the kitchen
• Other duties as assigned