Breakfast Cook FT

Highgate Hotels•Middletown, RI

10d

About The Position

The Cook prepares food items according to standardized recipes for restaurants, room service, employee cafeterias, and banquets. The role maintains high standards for attractive, appetizing food while ensuring cleanliness, sanitation, and safety in kitchen and work areas, minimizing waste, and maximizing cost and production efficiency. The position requires culinary experience, knowledge of hotel-standard menus and preparation, and proficiency in several cooking techniques.

Requirements

Culinary experience required.
Thorough knowledge of menus and the preparation required according to hotel standards.
Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
Knowledge of herbs and spices and their proper use.
Ability to stand during the entire shift.
Ability to withstand hot and cold temperature variations.
Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Nice To Haves

High school diploma or equivalent and/or experience in a hotel or related field preferred.

Responsibilities

Maintain cleanliness and organization of all storage areas.
Complete food and station preparation before restaurant opening so guests are served promptly during restaurant and room service hours.
Prepare and display buffet food items according to hotel standards.
Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
Maintain a clean and sanitary environment and follow proper handling, storage, and sanitation practices.
Prepare banquet food as required, following Banquet Event Order specifications.
Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare foods according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
Break down buffets and the kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire-extinguishing equipment.
Practice safe work habits to avoid injury to oneself or other employees.
Use Production Charts as specified by hotel standards.
Support any kitchen position that needs assistance.
Follow Health Department and Company regulations regarding food, storage standards, and safety.
Operate kitchen equipment and maintain its cleanliness.
Follow a “Clean As You Go” policy.
Assist with food storage and rotation according to hotel procedures.
Sign keys out and back in under supervision as needed.

Benefits

Medical insurance
Dental insurance
Vision insurance
Life insurance
Short-term and long-term disability insurance
401(k) retirement plan with employer matching contributions
Paid holidays
Paid vacation
Paid sick leave in accordance with applicable law
Employee assistance program
Educational opportunities and tuition reimbursement
Paid jury duty leave, personal leave, medical leave, and military leave in accordance with applicable law