Cook I

Sonesta International Hotels Corporation•New Orleans, LA

12d•Onsite

About The Position

The responsibility of the Cook I is to be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling. The Cook I will prepare basic components of each dish on the menu using recipes, memorize and utilize serving portion sizes and all basic meal prep procedures used in the kitchen. They will ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards. The role also involves maintaining a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. The Cook I prepares items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating, and follows proper plate presentation and garnish set up for all dishes. They will handle, store and rotate all products properly, and stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Monitoring product freshness and rotating out old product based on a schedule created by the restaurant is also a key function. The Cook I may be required to give direction in the supervisor's absence and build solid relationships with colleagues, treating them with respect and dignity. Effective communication with the public and other Team Members is essential. The role requires passionate and engaging service to guests, recognizing individual guests and anticipating their unique needs to exceed expectations. Other duties and responsibilities may be assigned, and the employee is expected to work in other areas of the hotel when needed to assist operations. The Cook I will consistently deliver the GUEST model: Greet or welcome everyone, warmly with a smile; Use eye and ear contact and guest’s name; Establish/anticipate needs; Solve and own all requests/complaints; Thank everyone.

Requirements

Candidates should be able to perform all basic and intermediate cooking skills
Ability to work multiple stations in the kitchen
Valid ServSafe Food Handler Certificate required

Nice To Haves

3 years of previous line experience preferred, preferably high volume
Culinary degree or related hotel experience is preferred

Responsibilities

Prepare basic components of each dish on our menu using our recipes
Memorize and utilize serving portion sizes and all basic meal prep procedures used in the kitchen
Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards
Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
Follows proper plate presentation and garnish set up for all dishes
Handles, stores and rotates all products properly
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
Monitor product freshness and rotate out old product based on a schedule created by the restaurant
May be required to give direction in the supervisor's absence
Build solid relationship with your Colleagues
Treat colleagues with respect and dignity
Ability to communicate effectively with the public and other Team Members
Deliver Passionate & Engaging Service to our Guests
Consistently deliver our GUEST model: Greet or welcome everyone, warmly with a smile U se eye and ear contact and guest’s name E stablish/anticipate needs S olve and own all requests/complaints T hank everyone
Other duties and responsibilities may be assigned.
The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.