Cook II Main Kitchen

Loews Hotels & Co•Arlington, TX

1d•Onsite

About The Position

The Cook II works in the hotel’s Main Kitchen, preparing and cooking menu items while maintaining food quality, sanitation, safety, and kitchen organization. The role follows standardized recipes and portion guidelines, ensures food is plated and served promptly, and keeps equipment and work areas clean and in good condition. The Cook II also supports teamwork, guest service, hotel procedures, and other duties as assigned.

Requirements

High school diploma or equivalent.
At least one year of cooking experience in an upscale, high-volume hotel or freestanding restaurant, or equivalent.
Thorough knowledge and understanding of food-service sanitation standards.
Thorough knowledge and understanding of standard kitchen equipment and its use.
Ability to stand, stoop, bend, and lift and carry up to 50 pounds.
Ability to read, write, and speak English.
Ability to work a flexible schedule that includes weekends and holidays.

Nice To Haves

Post-secondary culinary training or certification as a cook from a recognized culinary training school.

Responsibilities

Set up and organize the work area with necessary supplies and equipment.
Receive, inspect, and rotate food products to ensure fresh, high-quality ingredients are used.
Prepare and store raw food products properly.
Prepare and cook menu items according to standardized recipes and established portion-control guidelines, minimizing waste.
Plate cold foods according to presentation guidelines and monitor finished products to ensure timely service and quality.
Follow governmental food sanitation standards, monitor refrigeration and holding temperatures, clean and sanitize work surfaces, and wash hands frequently.
Use knives, slicers, mixers, choppers, grinders, and other equipment safely according to manufacturer recommendations.
Promptly report equipment malfunctions and safety hazards to a supervisor.
Notify the Steward in a timely manner when clean dishes, pots, or pans are needed; return utensils to the pot-wash area and identify hot items.
Clean and break down the work area, return unused ingredients to proper storage, complete closing side work, turn off cooking equipment, and secure the kitchen at the end of the shift.
Promote teamwork; promptly communicate problems or concerns; and be polite, friendly, and helpful to guests, management, and coworkers.
Follow hotel emergency procedures, safety regulations, policies, rules, uniform and grooming standards, and attend appropriate meetings and training sessions.
Maintain clean, well-conditioned equipment and work areas, recycle when possible, and remain current on hotel information and changes.
Perform other duties as assigned.