Cocinero(a) III - Levant Restaurant

The Condado Collection

2d•Onsite

About The Position

The Condado Collection is a collection of hospitality properties in Puerto Rico, including classic and modern luxury hotels, restaurants, and entertainment. Levant Restaurant offers a unique dining experience created by Chef Michael White and inspired by Mediterranean cuisine, featuring an exclusive menu with his distinctive style and a global palette. The company aims to create experiences for guests and its workforce, relying on team members to provide passionate and authentic service. The Cook III is responsible for mastering an assigned kitchen station and ensuring that food preparation, cooking, quality, quantity, timing, freshness, storage, and sanitation meet established recipes and standards. The role also supports kitchen planning and supply needs, maintains records, follows workplace safety and security procedures, and collaborates positively with the team. The position requires flexibility to work different shifts, including nights, weekends, and holidays, and the ability to perform under pressure with minimal supervision.

Requirements

Hospitality-oriented.
Previous experience as a cook or in a similar role in a fine-dining environment.
Ability to handle difficult situations effectively.
Ability to bend, squat, stand for long periods, stretch, and reach above the head and below the knees.
Ability to lift up to 60 pounds.
Flexibility to work different shifts, including nights, weekends, and holidays.
Ability to perform well under pressure, including with minimal supervision.
Technical knowledge of cooking.
Bilingual in English and Spanish.

Responsibilities

Master the assigned kitchen station.
Ensure all food preparation at the station is ready for each shift and prepare the station on time for each service period.
Prepare food according to recipes designated by the supervisor and ensure the correct quality and quantity.
Ensure food is sent to the correct area on time.
Cook food and prepare high-quality menu items promptly according to recipes and the menu.
Follow production charts strictly.
Clean preparation areas, equipment, work surfaces, and service areas to ensure safe, sanitary food-handling practices.
Check the quality and freshness of foods and ingredients, control older and newer products, and rotate inventory.
Store and cook food at the correct temperatures by regulating ovens, grills, griddles, and broilers.
Season and cook food according to recipes or personal judgment and experience.
Weigh, measure, and mix ingredients according to recipes.
Calculate expected food consumption; submit requisitions, purchase supplies, or obtain food from storage.
Consult supervisory staff about menu planning, considering costs and special-event needs.
Maintain records and accounts.
Understand the effect of kitchen operations on the property’s overall financial objectives and goals.
Follow company safety and security policies and procedures; report accidents, injuries, and unsafe working conditions to a supervisor.
Complete safety training and certifications.
Develop and maintain positive working relationships and support the team in achieving shared goals.
Maintain a clean, professional uniform and personal appearance and protect confidential proprietary information.
Perform other reasonable duties assigned by supervisors.