Cook II - Market Restaurant

Pyramid Global Hospitality•Roanoke, TX

6d•Onsite

About The Position

The Cook II is a mid-level cook responsible for preparing food using a variety of cooking methods and cuisines and assisting across kitchen areas, including prep, line, grill, and sauté. Depending on operational needs, the role may work in the Banquet Kitchen, Market Restaurant, Albero Restaurant, or Ember Restaurant at Deloitte University Hotel & Conference Center. The property is a private hotel and conference center in Westlake, Texas, with nine restaurants and lounges and extensive meeting facilities. The Cook II prepares menu items according to standard recipes; receives and stores food requisitions while checking product quality and quantities; inspects refrigeration and dry storage for proper handling and rotation; maintains clean, properly stocked and covered stations; breaks down kitchen stations at the end of service and returns reusable items to their proper storage; and assists in other hotel kitchens as needed. This is a full-time, first-shift position paying $20.25 per hour.

Requirements

Two years of cooking experience in a commercial kitchen is required.
Above-average knife skills.
Basic Food Safety certification is required within 30 days of starting.
Current internal employees with less than two years of experience may be considered if they demonstrate proficiency through successful job performance, relevant training, food safety knowledge, and a satisfactory supervisory assessment.

Nice To Haves

À la carte kitchen experience preferred.
Culinary school preferred.
Experience in a kitchen with guest contact, scratch cooking, and high-volume service highly preferred.

Responsibilities

Prepare food and menu items according to standard recipes.
Receive and put away food requisitions, checking product quality and quantities.
Inspect refrigeration and dry storage to ensure proper food handling and rotation.
Set up kitchen stations for service and keep them clean; cover and store food items properly at the end of the shift.
Break down kitchen stations and functions, and return reusable items to the main kitchen and their proper shelves.
Assist in other hotel kitchens as needed, including banquet, buffet, à la carte, or social venue kitchens.

Benefits

10 days of holiday pay.
Up to 14 vacation and sick days per year.
Weekly pay.
Leadership and career development programs, with opportunities to grow and transfer to new positions.
Free lunch in the associate cafeteria.
Eligibility for medical insurance and other benefits within 30 days of employment.
Employer matching 401(k).
Tuition reimbursement.
Free on-site parking.
Free uniforms and uniform cleaning.
Benchmark Hospitality hotel discounts.
Associate events and an employee-focused culture.