All Purpose Cook I

Loews Hotels•New Orleans, LA

11d•Onsite

About The Position

The All Purpose Cook I prepares and cooks menu items in accordance with standardized recipes, portion-control guidelines, and established plating standards. The role ensures ingredients are fresh and properly stored, food is prepared and served promptly, and sanitation, food-safety, and equipment-safety standards are followed. The cook also maintains a clean and organized work area, coordinates with Stewards for clean dishes and cookware, completes closing duties, and supports teamwork and hotel operating standards.

Requirements

High school diploma or equivalent.
Three or more years of cooking experience in an upscale, high-volume hotel or freestanding restaurant; alternatively, postsecondary culinary training or Cook certification from a recognized culinary training school and two years of hands-on experience.
Thorough knowledge and understanding of food-service sanitation standards.
Thorough knowledge and understanding of standard kitchen equipment and its use.
Ability to stand, stoop, and bend, and to lift and carry up to 50 pounds.
Ability to read, write, and speak English.
Ability to work a flexible schedule, including weekends and holidays.

Responsibilities

Set up and organize the work area with necessary supplies and equipment.
Receive, inspect, and rotate food products to ensure fresh, high-quality ingredients are used.
Prepare and store raw food products properly.
Follow standardized recipes when preparing and cooking menu items.
Follow portion-control guidelines and minimize waste.
Plate foods according to established presentation guidelines.
Monitor finished products to ensure prompt service and notify a supervisor of delays.
Ensure food is prepared and served promptly and to quality standards.
Follow governmental food-sanitation standards; monitor refrigeration and holding temperatures, clean and sanitize work surfaces, and wash hands frequently.
Use knives, slicers, mixers, choppers, grinders, and other equipment safely and according to manufacturer recommendations.
Immediately notify a supervisor of equipment malfunctions or safety hazards.
Notify Stewards in a timely manner when clean dishes, pots, or pans are needed; return utensils to the pot-wash area and identify hot items to the Steward.
Clean and break down the work area and return ingredients to proper storage at the end of the shift.
Complete closing side work, turn off cooking equipment, and secure the kitchen at the end of shifts.
Promote teamwork and promptly communicate problems or concerns to the appropriate individual.
Be polite, friendly, and helpful to guests, management, and fellow team members.
Follow hotel emergency procedures, safety regulations, policies, rules, uniform and grooming standards, and other standards.
Attend appropriate hotel meetings and training sessions; remain current with hotel information and changes.
Maintain clean equipment and work areas and recycle whenever possible.
Perform other duties as assigned.