Cook I

Loews Hotels•Arlington, TX

7d•Onsite

About The Position

Cook I prepares and cooks menu items in a hotel kitchen, using standardized recipes and established portioning and presentation guidelines. The role includes receiving and rotating food products, properly preparing and storing raw ingredients, maintaining food sanitation and temperature standards, and ensuring quality items are served promptly. The Cook I maintains a clean, organized, and safe work area; uses kitchen equipment according to manufacturer recommendations; communicates equipment issues, safety hazards, and service delays; and coordinates with Stewards for clean dishes and cookware. At the end of shifts, the Cook I returns ingredients and utensils to their proper locations, completes closing duties, turns off cooking equipment, and helps secure the kitchen. The position also supports teamwork, guest service, hotel procedures, safety, training, and recycling practices.

Requirements

High school diploma or equivalent.
Three or more years of cooking experience in an upscale, high-volume hotel or freestanding restaurant; alternatively, post-secondary culinary training or Cook certification from a recognized culinary training school and two years of hands-on experience.
Thorough knowledge and understanding of food-service sanitation standards.
Thorough knowledge and understanding of standard kitchen equipment and its use.
Ability to stand, stoop, and bend, and to lift and carry up to 50 pounds.
Ability to read, write, and speak English.
Ability to work a flexible schedule that includes weekends and holidays.

Responsibilities

Set up and organize the work area with necessary supplies and equipment.
Receive, inspect, and rotate food products to ensure fresh, high-quality ingredients are used.
Prepare and store raw food products properly.
Follow standardized recipes when preparing and cooking menu items.
Follow portion-control guidelines and minimize waste.
Plate food according to established presentation guidelines.
Monitor finished products to ensure prompt service and notify a supervisor about service delays.
Prepare and serve quality products in a timely manner.
Follow governmental food sanitation standards.
Monitor refrigeration and holding temperatures, clean and sanitize work surfaces, and wash hands frequently.
Use knives, slicers, mixers, choppers, grinders, and other equipment safely and according to manufacturer recommendations.
Immediately notify a supervisor of equipment malfunctions or safety hazards.
Notify Stewards promptly when clean dishes, pots, or pans are needed.
Return utensils to the pot-wash area and inform the Steward about hot items.
Clean and break down the work area and return ingredients to proper storage at the end of the shift.
Complete closing side work, turn off cooking equipment, and secure the kitchen at the end of shifts.
Promote teamwork and promptly communicate problems or concerns to the appropriate person.
Be polite, friendly, and helpful to guests, management, and fellow team members.
Follow hotel emergency procedures, safety regulations, policies, rules, uniform standards, and grooming standards.
Attend appropriate hotel meetings and training sessions.
Maintain the cleanliness and condition of equipment and the work area.
Remain current with hotel information and changes, and recycle whenever possible.
Perform other duties as assigned.