Cocinero(a) I, Levant Restaurant

The Condado Collection

2d•Onsite

About The Position

The Condado Collection is a collection of hospitality properties in Puerto Rico, ranging from classic and modern luxury hotels to restaurants and entertainment. A unique dining experience created by renowned Chef Michael White. Inspired by Mediterranean cuisine, it offers an exclusive menu imbued with his distinctive style and a global palate, promising an extraordinary culinary journey. Our goal is to create experiences and inspire journeys not only for our guests but also for our workforce. We believe that our team members are the key to providing passionate and authentic service. Let's build a collection of memories together!

Requirements

Hospitality-oriented.
Previous experience as a cook or in a similar role in a high-cuisine environment.
Ability to handle difficult situations effectively.
Able to work quickly and efficiently, especially under pressure.
Ability to manage all areas/stations of the kitchen.
Must be able to bend, squat, stretch, stand for 2-3 consecutive hours, and lift up to 50 pounds.
Flexibility to work different shifts, including nights, weekends, and holidays.
Must work well under pressure, even with minimal supervision.
Technical knowledge in cooking.
Bilingual (Spanish and English).

Responsibilities

Leads kitchen staff in preparing dishes on time and with a high degree of quality.
Sets up workstations correctly and on time for each service period.
Ensures all food is prepared according to recipes designated by the supervisor.
Guarantees the quality and quantity of food are correct.
Ensures food is sent to the correct area on time.
Strictly follows and respects production charts.
Cleans preparation areas, such as equipment, work surfaces, and service areas, to ensure safe and sanitary food handling practices.
Ensures food freshness by checking quality, controlling old and new products, and rotating inventory.
Ensures food is stored and cooked at the correct temperature by regulating the temperature of ovens, grills, griddles, and broilers.
Seasons and cooks food according to recipes or own judgment and experience.
Weighs, measures, and mixes ingredients according to recipes.
Calculates anticipated food consumption, places orders or requisitions for supplies, or retrieves food from storage.
Consults with supervisory staff to plan menus, considering factors such as costs and special event needs.
Maintains records and accounts.
Understands the impact of kitchen operations on the overall financial goals and objectives of the property.
Follows all company safety and security policies and procedures; reports accidents, injuries, and unsafe working conditions to supervisor.
Completes safety training and certifications.
Develops and maintains positive working relationships with others, supports the team in achieving common goals, listens and responds appropriately to the concerns of other employees.
Ensures uniform and personal appearance are clean and professional, and maintains the confidentiality of proprietary information.
Performs other reasonable tasks assigned by supervisors.