Cook II

Kimpton Hotels & Restaurants•Philadelphia, PA

5d•Onsite

About The Position

This role is responsible for providing guests with excellent food quality and consistency in an attractive environment with professional service. The Cook II is hardworking, with a passion for crafting quality dishes according to restaurant specifications. They will maintain and build sound working relationships with teammates, act as an ambassador for the restaurant, create personal experiences for guests, and develop relationships that encourage repeat business.

Requirements

Minimum of two (2) to four (4) years of experience in a related or supportive position.
Time management and organizational ability required for high quality food production with minimal supervision.
Experience and proficiency with cooking including garde manger, saute station, fry station, and grill station.
Experience and familiarity to work at a high level of performance within all meal periods including breakfast, lunch, dinner, and brunch.
Ability to work with minimal direction or supervision to complete assigned tasks.
Food Handler Certification (If applicable).
Trained in knife skills and basic kitchen equipment.
Ability to multi-task under pressure.
Flexible schedule, able to work evenings, weekends, and holidays when needed.
Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.

Responsibilities

Follow departmental policies, restaurant rules, and regulations.
Report any maintenance or repairs needed to the Executive Chef.
Prevent food spoilage and contamination by implementing proper sanitation practices and ensuring compliance with policy and health regulations.
Comply consistently with standard portion size, cooking methods, quality standards, kitchen rules, policies, and procedures.
Stock and maintain sufficient levels of food products at line stations to assure a smooth service period.
Maintain a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
Provide excellent quality and presentation of all food to the guests.
Demonstrate, prepare, and execute each menu item according to item specifications and presentation.
Produce food on a timely basis and be well educated regarding the menu.
Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.