Cook I

Loews Hotels•Chicago, IL

1d•Onsite

About The Position

This position is responsible for setting up and organizing the work area with all necessary supplies and equipment, receiving, inspecting, and rotating food products to ensure fresh, high-quality ingredients are used. The Cook I prepares and stores raw food products properly, follows standardized recipes, adheres to portion control guidelines, and minimizes waste. They are responsible for plating foods according to established guidelines, monitoring finished product for timely service, and ensuring quality and timeliness of preparation and service. This role also involves adhering to all Governmental Food Sanitation Standards, monitoring refrigeration and holding temperatures, cleaning and sanitizing work surfaces, and frequent hand washing. Safe operation of kitchen equipment is essential, and any equipment malfunctions or safety hazards must be reported immediately. The Cook I also provides timely notification to Stewards for dishware needs and cleans and breaks down the work area, returning ingredients to proper storage at the end of the shift, ensuring all closing side work is complete, cooking equipment is turned off, and the kitchen is secure.

Requirements

High School Diploma, or equivalent
Three + years cooking experience in upscale, high volume hotel or freestanding restaurant or post secondary culinary training/certification as "Cook" from a recognized culinary training school and two year 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, bend; lift and carry up to 50 pounds
Ability to read, write and speak English
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Sets up and organizes work area with all necessary supplies and equipment
Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
Prepares and stores raw food products properly
Follows standardized recipes in the preparation and cooking of menu items
Adheres to established portion control guidelines and minimizes waste
Plates foods according to established plating/presentation guidelines
Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
Ensures that a quality product is prepared and served in a timely manner
Follows all Governmental Food Sanitation Standards at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Supervisor of an equipment malfunction or safety hazards immediately
Provides Stewards with timely notification of needs for clean dishes, pots, pans etc.
Returns utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all ingredients to proper storage at end of shift
Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shifts
Other duties as assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or areas of concern
Is polite, friendly, and helpful to guests, management and fellow team members
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards