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

The Condado Collection•San Juan, PR

19h•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.
Must be able to bend, stoop, and stretch, stand for 2-3 hours at a time, and lift weights up to 50 pounds.
Able to handle difficult situations effectively.
Must work well under pressure, even with minimal supervision.
Culinary technical knowledge.
Establishes and maintains open and collaborative relationships with employees, and ensures employees do the same within the team.
Flexibility to work different shifts, including nights, weekends, and holidays.
Must possess good communication skills in Spanish and English.

Responsibilities

Prepare the station properly and on time for each service period.
Ensure all food is prepared according to the recipes designated by the supervisor.
Guarantee that the quality and quantity of food are correct.
Ensure that food is sent to the correct area on time.
Cook food and prepare high-quality dishes in a timely manner according to recipes/menu.
After service, turn off and clean preparation areas, such as equipment, work surfaces, and service areas, to ensure safe and sanitary food handling practices.
Ensure food freshness and ingredients by checking quality, keeping a record of new and old items, and rotating stock.
Ensure food is stored and cooked at the correct temperature by regulating the temperature of ovens, grills, and broilers.
Season and cook foods according to recipes or personal judgment and experience.
Weigh, measure, and mix ingredients according to recipes.
Estimate expected food consumption, requisition or purchase supplies, or acquire food from storage.
Consult with supervisory staff to plan menus, taking into account factors such as costs and special event needs.
Maintain records and accounts.
Understand the impact of kitchen operations on the overall financial goals of the property.
Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to the manager.
Develop and maintain positive working relationships with others, support the team to achieve common goals.
Ensure compliance with quality expectations and standards.
Ensure uniform and personal appearance are clean and professional.
Perform other reasonable job duties as requested by the manager.