Cook II - Levant Restaurant

The Condado Collection•San Juan, PR

17d

About The Position

Overview The Condado Collection is a collection of hospitality properties in Puerto Rico ranging from classic and modern luxury full-service hotels, to fine dining and entertainment. A unique dining experience curated by acclaimed Chef Michael White. Inspired by the Mediterranean, offering a unique menu infused with his signature style and a global palette, promising a remarkable gastronomic journey. We aim to create experiences and inspire journeys not only for our guests, but also for our workforce. We are confident that our team members are the key in delivering passionate and authentic hospitality service. Let’s create a collection of memories together!

Requirements

Hospitality oriented
Previous experience as a cook or in a similar role in a Fine Dining setting
Able to handle difficult situations effectively
Able to work quickly and efficiently, especially under pressure
Must be able to bend, squat, stand for long periods, stretch, reach overhead and below the knees.
Able to lift-up to 60 pounds.
Flexibility to work various shifts, including evenings, weekends, and holidays
Should work well under pressure, even with minimal supervision
Technical culinary knowledge
Biligual (Spanish and English)

Responsibilities

Assists the 1st Cook with food preparation.
Prepares stations properly and on time for each service period.
Ensures food is sent to the correct table on time.
Cooks food and prepares top-quality menu items in a timely manner according to recipes/menu.
Verifies production charts are closely followed and adhered to.
Cleans preparation areas, such as equipment, work surfaces, and serving areas, to ensure safe and sanitary food-handling practices.
Ensures freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
Weights, measures, and mixes ingredients according to recipes.
Estimates expected food consumption, requisition or purchase supplies, or procure food from storage.
Consults with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
Keeps records and accounts.
Understands the impact of kitchen operation on the overall property financial goals and objectives.
Follows all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the supervisor.
Completes safety training and certifications.
Develops and maintains positive working relationships with others, supports the team to reach common goals, listens and responds appropriately to the concerns of other employees.
Ensures uniform and personal appearance are clean and professional.
Maintain confidentiality of proprietary information.
Performs other reasonable job duties as requested by supervisors.