The role of the Cook I is responsible for setting up, producing food, and controlling the quality of all food items prepared in the fry station: i.e., meats, vegetables, potatoes, bread products, etc. Cook I is also in a leadership position responsible for the development and operation of their team to support one of the most critical factors in our success with food quality. The Cook I shall maintain a safe work environment and follow established sanitation and safety standards.
Job Description
Principle duties and responsibilities (Essential Functions) include:
Produce all food orders in a timely and consistent manner in accordance with established quality standards. Test food to ensure quality and consistency of all meals served.
Ensure that all food and products are consistently prepared and served according to the hotel recipes, portioning, cooking, and serving standards.
Provide orientation of company and departments rules, policies and procedures and oversee training of new kitchen employees.
Fill in where needed to ensure guest service standards and efficient operations.
Prepare all required paperwork needed, including forms, reports, and schedule in an organized and timely manner.
Ensure that all equipment is kept clean and kept in working condition.
Control food cost and usage by following proper requisition of products from storeroom.
Oversee and ensure that kitchen policies on employee performance appraisals are followed and completed on a timely basis.
Schedule labor is required for anticipated business activity.
Responsible for training kitchen personnel in cleanliness and sanitation practices.
Operate all kitchen equipment in a safe and responsible manner.
Manage inventory rotation FIFO and product storage standards.
Checks and controls the proper storage of products and portion control, e.g., especially high-cost meat items.
Keeps all refrigeration, storage, and working areas in clean, working condition to comply with Health Department regulations.
Supervises kitchen personnel whenever Executive Chef and Executive Sous Chef are not present.
Thorough knowledge of recipes and food preparation procedures in order to effectively manage the standards within the kitchen.
Prepares requisition for supplies and food items for production in workstation. Reads and employs math skills to appropriately prepare items according to recipes.
Requires stamina for standing and strength for lifting moving products.
Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets.
Display daily professional, courteous, attentive, helpful, and positive attitude towards all guests, fellow employees, and managers.
Ability to work cohesively with co-workers as part of a team to reach common goals.
Perform other job duties as requested by supervisors/managers as other job duties may be assigned as needed.
Understanding Sonesta's company and safety policies and maintain compliance with OSHA and the health department requirements.
Qualifications and Skills:
Excellent organizational skills and attention to detail.
Prioritization and time management skills.
Must be able to read recipes and follow their instructions.
Employ math skills to appropriately prepare items according to recipes.
Ability to work with little supervision and maintain a high level of performance.
Attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
Track record of delivering exceptional guest or client experience.
Ability to communicate, both verbally and written, effectively with guests, vendors, and co-workers.
Work Environment:
Must be able work in a fast-paced environment.
Most of the work takes place indoors.
Must be able to tolerate extreme temperatures - i.e., freezers, loading dock.
Physical Demands:
Ability to r each overhead and below the knees, including bending, twisting, pulling, pushing, and stooping. Climb ladders of various heights.
Ability to stand entire shift.
Expected Hours of Work:
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel.
Must be flexible to work various days and various shifts of the week to include weekends, holidays, days, nights and overnight.
Regular attendance in conformance with the standards which have been established by the hotel from time to time is essential to the successful performance of this position.
Travel:
No travel required.
Education and Experience:
Highschool diploma or GED required.
Relevant experience in restaurant or hotel food preparation preferred.
Additional Job Information/Anticipated
Pay Range
$36.28-$38.19 - Base pay offered may vary depending on various factors including but not limited to job related knowledge, skills, and job specific/overall experience.
Benefits
Sonesta recognizes that benefits play a vital role in helping ensure the health and financial security of employees and their families. We offer a variety of benefits to our employees including:
Medical, Dental and Vision Insurance
Health Savings Account with Company Match
401(k) Retirement Plan with Company Match
Paid Vacation and Sick Days
Sonesta Hotel Discounts
Educational Assistance
Paid Parental Leave
Company Paid Life Insurance
Company Paid Short Term and Long Term Disability Insurance
Various Employee Perks and Discounts
Hospital Indemnity
Critical Illness Insurance
Accident Insurance
Upon submitting your application, please ensure you complete a full application in addition to attaching a resume. Incomplete applications received will not be considered.
