Cocinero(a) II -1919 Restaurant at Condado Vanderbilt Hotel

The Condado Collection

7d•Onsite

About The Position

The Condado Collection is a collection of hospitality properties in Puerto Rico, from classic and modern luxury hotels to restaurants and entertainment. The Condado Vanderbilt is the standard of excellence for luxury resorts in San Juan and the Caribbean. Originally built in 1919, and restored to its distinguished grandeur, it offers unsurpassed gastronomy, exquisite rooms and suites, and personalized service. Our goal is to create experiences and inspire journeys not only for our guests but also for our workforce. We are confident that our team members are the key to providing passionate and authentic service. Let's build a collection of memories together!

Requirements

Hospitality-oriented
3+ years of experience in kitchen, food and beverage, or a related professional area.
Previous experience as a cook in a similar environment
Ability to handle difficult situations effectively
Able to work quickly and efficiently, especially under pressure
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 perform well under pressure, even with minimal supervision
Technical knowledge in cooking
Bilingual (Spanish and English)

Responsibilities

Assists the 1st Cook in food preparation.
Prepares stations properly and on time for each service period.
Ensures food is sent to the correct table on time.
Cooks food and prepares menu items of the highest quality in a timely manner according to recipes/menu.
Verifies that production charts are strictly followed and adhered to.
Cleans preparation areas, such as equipment, work surfaces, and service areas, to ensure safe and sanitary food handling practices.
Ensures food and ingredient freshness by checking quality, controlling old and new products, and rotating inventory.
Weighs, measures, and mixes ingredients according to recipes.
Calculates expected food consumption, requisitions or purchases supplies, or procures 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 to achieve common goals, listens and responds appropriately to the concerns of other employees.
Ensures uniform and personal appearance is clean and professional, and maintains confidentiality of proprietary information.
Performs other reasonable duties assigned by supervisors.