Cook I - Flying V (Scheduled as Needed) (PM Shifts)

Loews Hotels & Co•Tucson, AZ

2d•Onsite

About The Position

Cook I at Loews Ventana Canyon Resort prepares and cooks menu items for the Flying V dining outlet. The role involves organizing the work area, handling and storing ingredients safely, following standardized recipes and portion guidelines, plating food, and ensuring orders are prepared and served promptly and to established quality standards. The cook follows food sanitation and safety requirements, uses kitchen equipment safely, communicates equipment issues and supply needs, and cleans and secures the work area at the end of the shift. The role also includes general hotel team-member responsibilities, such as providing polite and helpful service, attending meetings and training, following hotel policies and emergency procedures, maintaining equipment and work areas, and recycling where possible. The position is scheduled as needed for PM shifts and requires schedule flexibility, including weekends and holidays. Candidates should have a high school diploma or equivalent and either at least three years of cooking experience in an upscale, high-volume hotel or freestanding restaurant, or recognized post-secondary culinary training or certification as a cook plus two years of hands-on experience.

Requirements

High school diploma or equivalent.
At least three 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, including 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 products, serve food promptly, and notify a supervisor of service delays.
Maintain food quality and timely preparation and service.
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 according to manufacturer recommendations.
Immediately notify a supervisor about equipment malfunctions or safety hazards.
Notify Stewards in a timely manner when clean dishes, pots, pans, or other items are needed; return utensils to the pot-wash area and alert Stewards to 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 the shift.
Promote teamwork and promptly communicate problems or areas of concern to the appropriate person.
Be polite, friendly, and helpful to guests, management, and fellow team members.
Follow hotel emergency procedures, safety regulations, standards, policies, rules, and uniform and grooming requirements.
Attend appropriate hotel meetings and training sessions.
Maintain the cleanliness and condition of equipment and the work area, recycle when possible, and stay current with hotel information and changes.
Perform other duties as assigned.