Mansion - Cook I

GATE HR•Jacksonville, FL

11d

About The Position

The Cook I prepares food cooked to order according to approved standard recipes, plates food according to established presentation criteria, and ensures that food is high quality and served promptly. The role organizes and maintains a kitchen work area, handles and stores ingredients safely, follows food sanitation standards, and uses kitchen equipment safely. The position also supports a safe, clean, and cooperative work environment and provides courteous service to guests, management, and coworkers.

Requirements

High school diploma or equivalent.
Ability to speak, read, write, and comprehend English sufficiently to communicate effectively with staff.
Two or more years of cooking experience in an upscale, luxury hotel or freestanding restaurant.
Thorough knowledge of food service sanitation standards, kitchen equipment, and its use.
Ability to stand, stoop, bend, and lift and carry up to 50 pounds.

Nice To Haves

Postsecondary culinary training or certification as a cook from a recognized culinary training school, with two years of hands-on experience.

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 before final cooking.
Follow standardized recipes when preparing and cooking menu items.
Follow portion-control guidelines and minimize waste.
Plate cooked food according to established presentation guidelines.
Monitor finished food awaiting pickup and notify a supervisor about service delays.
Ensure food is prepared and served to a high standard in a timely manner.
Follow governmental food sanitation standards; monitor refrigeration and holding temperatures, clean and sanitize surfaces, and wash hands frequently.
Use knives, slicers, mixers, choppers, grinders, and other equipment safely and according to manufacturer recommendations.
Immediately report equipment malfunctions and safety hazards to a supervisor.
Notify the steward in a timely manner when clean dishes, pots, or pans are needed; return soiled cookware and utensils to the pot-wash area and identify hot items.
Clean and break down the work area, store unused ingredients properly, complete closing duties, turn off cooking equipment, and secure the kitchen at the end of the shift.
Attend required training, safety courses, meetings, and departmental meetings.
Follow safety procedures, report hazards, and help maintain a safe work environment.
Promote teamwork and promptly communicate significant problems or unusual matters to the appropriate person.
Maintain a polite, friendly, and helpful manner toward guests, management, and coworkers.
Follow emergency procedures and required safety regulations.
Maintain clean equipment and work areas, and follow Material Safety Data Sheet and labeling requirements.
Arrive consistently on time and in proper attire; maintain a clean, management-approved hairstyle.
Work a flexible schedule that may include weekends and holidays, if required.