Cook II, Alteno

Starwood Hotels•Austin, TX

10h

About The Position

The Cook II prepares food according to recipe specifications and supports the success of daily culinary operations. The role ensures ingredients are high quality, dishes are prepared consistently, and restaurant standards are maintained during busy periods. The Cook II works closely with culinary leaders, team members, and stewards to maintain kitchen operations, food safety, cleanliness, and service quality. The position is part of Alteño, a concept developed in partnership with Chef Johnny Curiel and Kasie Curiel of Fonda Fina Hospitality. The role includes maintaining kitchen logs, checklists, inventory and storage standards; monitoring product quality, portion sizes, shelf life, and food waste; and supporting menu communication and service preparation. Employees may also perform other job-related duties assigned by a supervisor. Hospitality employees must work varying schedules, including holidays, to accommodate hotel operations.

Requirements

At least 2 years of related work experience.
Organized and proficient at multitasking.
Reliable team player who is willing to learn and adapt to new situations.
Able to lift at least 50 pounds.
Proficient in spoken and written English.
Able to stand for long periods and/or walk for extended periods.
Food handling certification; it can be obtained during employment.
Willing to work varying schedules, including holidays, to meet hotel business demands.
Passionate about food and has previous similar work experience.
Basic knowledge of culinary operations; a team player, hard worker, and detail-oriented.
Flexible and willing to meet the demands of a 24-hour operation.

Responsibilities

Prepare food according to recipe specifications and ensure ingredients are of high quality.
Work effectively under pressure and maintain restaurant standards during busy periods.
Maintain a notebook for recipes, procedures, and prep lists.
Develop positive working relationships and communicate professionally with colleagues.
Communicate daily with culinary leaders about hotel status, special-attention arrivals and dietary or allergy restrictions, kitchen status, morale, and improvement or revenue ideas.
Communicate with stewards to maintain high sanitary standards; assign and log daily, weekly, and monthly projects for areas of concern.
Set a positive example for team members and continue learning about food service.
Ensure the kitchen is washed, sanitized, and properly handed over to the next shift; verify scheduled stewarding and kitchen cleanliness.
Conduct daily line checks with team members to assess product quality and shelf life, and use alternative outlets to minimize product loss.
Monitor portion sizes for consistency and assist with logs and checklists for state and internal audits.
Assist in updating recipe books and maintain protein and plate counts for service.
Maintain the preventative maintenance log with the engineering team.
Check walk-ins for proper storage and rotation; maintain storerooms and delegate maintenance when needed.
Plate food using appropriate service ware.
Conduct shift line-ups and inform food-and-beverage staff about specials and unavailable menu items.
Maintain par levels and order items for dry storage and the produce walk-in.
Follow company, safety, and security policies; report maintenance problems, hazards, accidents, or injuries; complete safety training and certifications; and store flammable materials properly.
Comply with hotel policies, procedures, and standards, and maintain a clean, professional uniform and appearance.
Protect confidential proprietary information and embody the company’s vision, mission, values, and service standards.