The responsibility of the Cook II is to be able to perform all basic and intermediate cooking skills including preparation of soups, sauces, stocks, frying and broiling.
Prepare basic components of each dish on our menu using our recipes
Memorize and utilize serving portion sizes and all basic meal prep procedures used in the kitchen
Ensure that the kitchen, all food prep areas and all food storage areas meet restaurant cleaning standards
Maintains 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
Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating
Follows proper plate presentation and garnish set up for all dishes
Handles, stores and rotates all products properly
Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period
Monitor product freshness and rotate out old product based on a schedule created by the restaurant
May be required to give direction in the supervisor's absence
Build solid relationship with your Colleagues
Treat colleagues with respect and dignity
Ability to communicate effectively with the public and other Team Members
Deliver Passionate & Engaging Service to our Guests
You will be passionate and truly engaged in taking care of our guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations
Other duties and responsibilities may be assigned.
The employee is expected to work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.
You will consistently deliver our GUEST model: G reet or welcome everyone, warmly with a smile U se eye and ear contact and guest’s name E stablish/anticipate needs S olve and own all requests/complaints T hank everyone
Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Appropriate professional appearance and demeanor
3 years of previous line experience preferred, preferably high volume
Candidates should be able to perform all basic and intermediate cooking skills
Ability to work multiple stations in the kitchen
Valid ServSafe Food Handler Certificate required
Culinary degree or related hotel experience is preferred
Medical, Dental and Vision Insurance
Health Savings Account with Company Match
401(k) Retirement Plan with Company Match
Paid Vacation and Sick Days
Sonesta Hotel Discounts
Educational Assistance
Paid Parental Leave
Company Paid Life Insurance
Company Paid Short Term and Long Term Disability Insurance