Cook I

Sonesta Hotels•Austin, TX

24d

About The Position

We’re Sonesta International Hotels. The 8th largest hotel company in the U.S.—and growing fast. An epic blend of full-service and focused hotels in major cities, Sonesta’s uniquely diverse portfolio of owned, managed, and franchised properties makes us everywhere you want to be. Driven by the human side of hospitality, we deliver service with passion, loyalty with purpose, and experiences that truly connect. Together We Thrive—bringing quality, value, and amazing hospitality to every guest, every stay, across 1000+ properties in eight countries and counting. Job Description Summary The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. They are also responsible for ensuring cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing the cost/production ratio. Job Description Have thorough knowledge of menus and the preparation required, according to hotel standards. Maintain cleanliness and organization of all storage areas. Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant operating hours. Prepare and display buffet food items according to the hotel standards. Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking. Recognize quality standards in fresh vegetables, fish, and dairy and meat products. Knowledge of herbs and spices and proper use of each. Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation. Prepare food for Banquets, ad required, following specifications on Banquet Event Orders. Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor. Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period. Work banquet food station as scheduled by the Chef or Kitchen Supervisor. Know the location and operation of all fire extinguishing equipment. Practice safe work habits at all times to avoid possible injury to self or other employees. Use Production Charts as specified by the hotel’s standards. Be able to support any position in the Kitchen that is in need of help. Follow all Health Department and Company regulations in regards to food and storage standards and safety. Be able to operate and maintain the cleanliness of all kitchen equipment. Maintain a “Clean As You Go” policy. Assist in storage and rotation of food items according to hotel procedures. Sign keys out and back in under supervision as needed.

Responsibilities

Preparing all food items, based on standardized recipes, for the Restaurants and Banquets, while maintaining the highest standards to produce an appealing and appetizing product.
Ensuring cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing the cost/production ratio.
Have thorough knowledge of menus and the preparation required, according to hotel standards.
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant operating hours.
Prepare and display buffet food items according to the hotel standards.
Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
Recognize quality standards in fresh vegetables, fish, and dairy and meat products.
Knowledge of herbs and spices and proper use of each.
Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Prepare food for Banquets, ad required, following specifications on Banquet Event Orders.
Prepare all foods following hotel standard recipes.
Preparation of specials will be under the direction of the Chef or Kitchen Supervisor.
Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period.
Work banquet food station as scheduled by the Chef or Kitchen Supervisor.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid possible injury to self or other employees.
Use Production Charts as specified by the hotel’s standards.
Be able to support any position in the Kitchen that is in need of help.
Follow all Health Department and Company regulations in regards to food and storage standards and safety.
Be able to operate and maintain the cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.