Breakfast Cook

TPG Hotels and Resorts•Tuscaloosa, AL

60d

About The Position

TPG Hotels, Resorts & Marinas is widely recognized as one of the nation's premier hotel management companies. We are a national operator of hospitality assets across the entire chain scale, from focused-service hotels and lifestyle/resort properties to upper upscale luxury hotels and nautically based hospitality assets. Whether an investment partner or straight third-party operator, we are always operating on behalf of capital partners, and our role as entrusted stewards is to deliver top performance for our guests, investors and to fulfill the brand promise. Joining the Team gives you a rewarding career opportunity with a nationally ranked hospitality management company that focuses on customer satisfaction and personal growth. We pride ourselves in continually seeking motivated team members who believe guest service is the top priority. Our Line Cooks are responsible for cost effective preparation of quality food in safe and efficient compliance with proper food preparation and handling, policies and procedures, brand standards, and federal, state, and local regulations. Promptly reports emergencies, accidents, injuries, missing articles, damage, engineering items and safety hazards to management.

Requirements

One or more years of previous experience as a line cook or similar culinary role is preferred.
High school education plus schooling in culinary arts or related major.
Knowledge of various cooking techniques and food preparation methods.
Ability to work well under pressure and meet timing requirements.
Basic understanding of food safety and sanitation practices.
Ability to work in a team-oriented environment.
Willingness to work flexible hours, including evenings, weekends, and holidays.

Responsibilities

Food Preparation: Prepare and portion ingredients for various dishes, following recipes and guidelines. Ensure consistency in taste, texture, and presentation.
Cooking: Cook and grill a diverse range of menu items, including meats, seafood, vegetables, and sauces, with precision and attention to detail.
Station Setup: Set up and organize the cooking station with necessary tools, equipment, and ingredients before service.
Timing is Coordination: Coordinate with other kitchen staff to ensure that all components of a dish are ready at the same time, maintaining efficiency during busy periods.
Quality Control: Inspect ingredients and finished dishes for quality, taste, and appearance. Address any issues promptly to maintain food standards.
Food Safety Compliance: Follow food safety and sanitation practices to prevent cross-contamination, spoilage, and health hazards.
Menu Knowledge: Understand the menu offerings, including ingredients, preparation methods, and plating techniques. Assist with menu changes and updates.
Cleaning and Maintenance: Keep the cooking station clean and organized, ensuring that equipment and utensils are properly maintained.
Inventory Management: Monitor ingredient levels and notify the kitchen manager or chef of any shortages or stock requirements.
Collaboration: Work closely with the kitchen team, communicating effectively and maintaining a positive working environment.
Adaptability: Be flexible and willing to take on different tasks or responsibilities as needed in a fast-paced kitchen environment.