Neighbors, Cook II
SH Hotels & ResortsAbout the role
Grow with us...
Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can’t do it alone. That’s why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us.
We fill our kitchens with passionate culinarians who relish working with locally-sourced seasonal ingredients, and we run a culinary team that thrives on innovation, respects nature and believes in perfection. We’re currently looking for a standout Cook II, a foodie at heart.
Inside tip: If "Perfectionist" is your middle name, you may be successful in this role.
MAIN DUTIES:
As Cook II, you will be responsible for preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations. The Cook II should ensure that all ingredients used in dishes are of the highest quality. Additionally, the Cook II should work well under pressure and maintain restaurant standards during busy periods.
GENERAL DUTIES:
Must be able to stand and/or walk for extended periods of time.
Always have a notebook to write recipes, procedures and prep lists with.
Develop and maintain a positive working relationship with other employees.
Clearly communicate using professional language
Daily communication with Sous Chef(s), Executive Sous Chef and/or Executive Chef. Discuss hotel status, special attention arrivals and /or special attention guests with dietary/allergic restrictions, kitchen status (equipment repairs, cleanliness, and special needs projects), kitchen morale, suggestions of ways to improve guests experiences through new food offerings and ideas to drive revenue.
Daily communications with stewards to ensure kitchen is running at the highest possible sanitary standards.
Give and log daily, weekly and monthly projects to the stewards for areas of concern.
Constantly pushing self to learn more about food service through books, magazines and dining out.
Confident leader and perfect example for other team members.
Ensure complete wash and sanitized kitchen is passed over to the next shift.
Ensure stewards have followed their daily, scheduled cleanliness of walk-ins, lines and general area of stewarding and kitchen.
Daily line checks with team members ensuring quality and shelf life of product. Responsible for utilizing product through alternative outlets to minimize product loss.
Closely monitor portion sizing to ensure consistency.
Assist Supervisor in maintaining all logs and checklists for State and Internal audits.
Responsible for assisting with updating recipe books with proper procedures.
Responsible for protein/plate counts for service.
Responsible for (Preventative) Maintenance log in Chef’s office with engineering team.
Thorough check of all walk-ins to ensure proper storage and rotation.
Expert in plating using proper service ware.
Responsible for shift line-ups, informing F&B staff of specials and menu items no longer available. <
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