Cook 2 (Line Cook)

Avion Hospitality•Houston, TX

About The Position

The Cook II supervises and assists with preparing food for the restaurant or dining outlet, café, room service, employee cafeteria, and banquets. The role maintains high standards for appealing, appetizing food and supports efficient kitchen operations, food quality, sanitation, and employee safety.

Requirements

At least 5 years of related progressive experience, or graduation from a culinary program plus at least 1 year of progressive experience in a hotel or related field.
Food Handler certification, in compliance with state requirements.
Ability to convey information and ideas clearly.
Ability to evaluate alternative courses of action quickly and accurately.
Ability to work effectively in stressful, high-pressure situations and maintain composure and objectivity.
Initiative to anticipate work that needs to be done and effectively handle workplace problems, including anticipating, preventing, identifying, and solving them.
Ability to assimilate complex information and adapt it to the needs and constraints of a particular situation.
Effective listening skills and ability to understand and clarify issues raised by coworkers and guests.
Ability to work with financial information and data and perform basic arithmetic.
Ability to maintain a friendly, service-oriented demeanor and comply with hotel standards, regulations, and applicable certification requirements.
Thorough working knowledge of menus and the preparation needed to meet hospitality standards.

Nice To Haves

Previous supervisory responsibility preferred.

Responsibilities

Supervise and assist with food preparation for the restaurant or dining outlet, café, room service, employee cafeteria, and banquets.
Complete food and station preparations before service so guests are served promptly and efficiently.
Assist and supervise the kitchen line during operating hours, supporting any kitchen position that needs help.
Prepare banquet items according to Banquet Event Orders, complete them on time, and confirm timing, cover counts, and changes with the Banquet Manager or Supervisor.
Supervise and assist with food preparation for the employee cafeteria as needed.
Ensure food is prepared according to standard recipes and maintain high food-quality standards, identifying ways to improve them.
Maintain the kitchen sanitation and cleaning schedules, follow the “Clean as You Go” policy, and keep storage areas and the employee break room clean and orderly.
Supervise and assist with breakdown of buffets and kitchen lines, ensuring food and equipment are properly stored after each meal period.
Ensure employees follow safe work habits and enforce hotel policies and house rules.
Follow hotel emergency procedures and help secure food items, including ensuring the meat locker, storeroom, and walk-ins are locked when not in use.
Assist in training staff to operate and maintain kitchen equipment.
Attend meetings as required and perform other duties requested by management.
Maintain regular attendance, proper uniform and nametag, and a friendly, helpful, and courteous demeanor toward guests, managers, and employees.