Cook II

Royal Sonesta Portland, OR•Portland, OR

1d•Onsite

About The Position

The Line Cook II prepares all food items while giving attention to cleanliness and sanitation, quality standards, taste, timeliness, and cost effectiveness with respect for fellow cooks and the hotel environment. Must be able to supervise Line Cook III Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings, and other food items prepared in the broiler and sauté stations, as well as the grill and other stations as needed. Prepares all hot food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest. Visually inspects, selects and uses only food items ideal for sautéing, in the preparation of all menu items. Ensures daily production chart is properly filled out to standards. Keep all refrigeration, storage and working areas in clean, working condition to comply with Health Department regulations. Ability to read and perform Use Record Specifications. Ensure all equipment in working areas is clean and in proper working condition. Reads and employs math skills to appropriately prepare items according to recipes. Requires stamina for standing and strength for lifting and moving products. Perform other duties as assigned. 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 You will consistently deliver our GUEST model: Greet or welcome everyone, warmly with a smile Use eye and ear contact and guest’s name Establish/anticipate needs Solve and own all requests/complaints Thank everyone Treat colleagues with respect and dignity 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.

Requirements

Track record of delivering exceptional guest or client experience.
Communication skills are utilized a significant amount of time for training and safety purposes, and when interacting with guests and associates.
Strong communication skills.
Appropriate professional appearance and demeanor.
Experience working in a similar (or translatable) environment.
Strong attention to detail.
Able to prioritize and multi-task.
Stamina for standing.
Strength for lifting and moving products.
Ability to read and perform Use Record Specifications.
Ability to read and employ math skills to appropriately prepare items according to recipes.

Responsibilities

Prepare all food items while giving attention to cleanliness and sanitation, quality standards, taste, timeliness, and cost effectiveness with respect for fellow cooks and the hotel environment.
Supervise Line Cook III.
Maintain, set up, food production and quality control of all meat, fish, fowl, sauces, stocks, seasonings, and other food items prepared in the broiler and sauté stations, as well as the grill and other stations as needed.
Prepare all hot food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
Visually inspect, select and use only food items ideal for sautéing, in the preparation of all menu items.
Ensure daily production chart is properly filled out to standards.
Keep all refrigeration, storage and working areas in clean, working condition to comply with Health Department regulations.
Read and perform Use Record Specifications.
Ensure all equipment in working areas is clean and in proper working condition.
Read and employ math skills to appropriately prepare items according to recipes.
Deliver passionate and engaging service to guests, recognizing individual guests and anticipating their unique needs in order to exceed their expectations.
Consistently deliver the GUEST model: Greet or welcome everyone, warmly with a smile; Use eye and ear contact and guest’s name; Establish/anticipate needs; Solve and own all requests/complaints; Thank everyone.
Treat colleagues with respect and dignity.
Work in other areas of the hotel when needed to assist operations to perform job duties not necessarily contained in this job description.
Perform other duties as assigned.