Cook I

AccorHotel • Boston, MA

12d • $31 - $34 • Onsite

About The Position

The Cook I is responsible for setting up and breaking down stations, cooking food in assigned areas, ensuring the highest standards of prep and service quality, and preparing daily and nightly prep lists for the following day. This role involves checking the quality of meats, seafood, produce, and grocery supplies. The Cook I works collaboratively with other prep cooks and Sous Chefs, keeping them informed of any issues. They are responsible for maintaining a clean and organized kitchen, adhering to safe practices, participating in required trainings, and preparing necessary reports. This position requires knowledge of local health department sanitation laws, proper food portioning and presentation, and the ability to operate various kitchen equipment. The Cook I will also assist in training new employees, conducting inventory, writing prep lists, and executing luxury hotel standards, including special guest requests and recipe adherence. Other duties as assigned.

Requirements

• 3 years of food prep experience in a restaurant or hotel
• Must have knowledge of food preparation techniques as well as health department rules and regulations
• Long hours sometimes required
• Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects
• Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous and service oriented manner
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests
• Must be able to multitask and prioritize departmental functions to meet deadlines
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner
• Maintain regular attendance in compliance with Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel
• Maintain high standards of personal appearance and grooming
• Comply with Hotel Standards and regulations to encourage safe and efficient hotel operations
• Maximize efforts towards productivity, identify problem areas and assist in implementing solutions
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary
• Must be able to maintain confidentiality of information
• Perform other duties as requested by management

Nice To Haves

• Culinary degree preferred but not required

Responsibilities

• Setting up and breakdown of stations
• Responsible for all food cooking in assigned areas
• Making sure quality of prep and service is at the highest standards
• Prepares daily and nightly prep list for following day
• Checking of all meats, seafood, produce and grocery supplies
• Works collaboratively with other prep cooks and Sous Chefs and keep them informed of issues as they arise
• Keep immediate supervisor fully informed of all problems or matters requiring his/her attention
• Follow safe practices in the kitchen
• Participate in trainings required by the management
• Prepare and submit required reports in a timely manner
• Monitor quality of all meat produce and presentation
• Responsible for quality and quantity control of the produce received
• Maintain refrigerator and kitchen in clean, organized manner
• Practice FIFO storage in the fridges and freezers (First in First out)
• Be knowledgeable of Department of Health practices
• Keep the temperature logs updated and ensure that it is always visible in the designated areas
• Use the appropriate cutting boards assigned per food product / colors
• Make the Executive Sous Chef or Sous Chef aware of any special products needed for coming functions
• Follow SOPs in place for kitchen, preparation and specific Raffles Boston task
• Know and apply all local health department sanitation laws
• Assess food portion size, visual appeal
• Communicate with Chefs to indicate opportunities to reduce food waste
• Knowledge of operating all stoves, ovens, grills and fryers
• Serve safe certified
• Prepares proper foods on proper plateware
• Work closely with management team to create seasonal menu items
• Properly label, date and store all mise en place per department of health
• Assist management team in conducting station inspections for all stations, prior to and after meal service
• Assist in onboarding new employees by demonstrating proper station set up, execution and break down
• Assists management team to ensure all employees are completing their side work (Station prep lists, cleaning projects)
• Conducts daily food inventory to assist the management team in accurate ordering
• Writes an accurate daily prep list based on the kitchen production par levels
• Ability to work all kitchen stations and assist all culinary outlets
• Assist expediting meal service from behind line in tandem with the chef
• Assist in holding all team members accountable for their stations
• Responsible for creating specials to eliminate food waste while training the staff on execution and flavor profiles
• Ability to conduct pre-shift with the staff in order to relay proper information for the day
• Executes luxury hotel standards and complies with special guest requests
• Able to follow recipes and execute them accordingly
• Other duties as assigned

Benefits

• Employee benefit card offering discounted rates in Accor worldwide for you and your family
• Excellent Company benefits including medical, dental, vision and life insurance
• Personalized development opportunities across Accor's extensive brand portfolio
• Ability to make a difference through our Corporate Social Responsibility activities

What This Job Offers

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