Cook I - Trainee

Loews Hotels • Atlanta, GA

1d • Onsite

About The Position

The Cook I - Trainee prepares and cooks menu items in accordance with standardized recipes, portion-control guidelines, and established plating standards. The role ensures ingredients are fresh and properly stored, food is prepared and served promptly, and food sanitation and safety standards are followed. The cook maintains an orderly, clean, and secure work area; uses kitchen equipment safely; coordinates with Stewards for clean dishes and cookware; and completes assigned closing duties. The position also supports teamwork, guest service, hotel procedures, and recycling where possible.

Requirements

• High school diploma or equivalent.
• Three or more years of cooking experience in an upscale, high-volume hotel or freestanding restaurant, or post-secondary culinary training/certification as a Cook 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 properly store raw food products.
• 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 food and ensure it is served promptly; notify a supervisor about service delays.
• 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 report equipment malfunctions and safety hazards to a supervisor.
• Notify Stewards promptly when clean dishes, pots, or pans are needed; return utensils to the pot-wash area and alert Stewards 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 and apply teamwork skills and promptly communicate problems or concerns to the appropriate person.
• Be polite, friendly, and helpful to guests, management, and fellow team members.
• Execute emergency procedures in accordance with hotel standards and comply with safety regulations and procedures.
• Attend appropriate hotel meetings and training sessions.
• Maintain the cleanliness and condition of equipment and the work area.
• Comply with hotel standards, policies, rules, uniform requirements, and grooming standards.
• Recycle whenever possible and remain current with hotel information and changes.
• Perform other duties as assigned.

Benefits

• Competitive health and wellness benefits.
• 401(k) with company match.
• Paid sick days, vacation, and holidays.
• Paid bereavement and paid pet bereavement.
• Training and development opportunities and career growth.
• Tuition reimbursement.
• Pet insurance.
• Team Member hotel rates, discounts, and other perks.
• Uniforms provided with complimentary dry cleaning.
• Discounted dry cleaning for non-uniformed Team Members.
• On-site discounted garage parking.
• Discounted MARTA transit pass program.
• Complimentary meals in the Team Member Café while working.

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED