Cook II - The Ashburn

Loews Hotels•Rosemont, IL

3d•Onsite

About The Position

This position is for a Cook II at Loews Chicago O’Hare Hotel. The role involves setting up and organizing the work area, receiving and inspecting food products, preparing and storing raw food, following standardized recipes, adhering to portion control, plating cold foods, monitoring finished product for timely service, ensuring quality and timely preparation, following sanitation standards, monitoring temperatures, cleaning and sanitizing work surfaces, using kitchen equipment safely, reporting equipment malfunctions or hazards, coordinating with the Steward for dishwashing needs, returning cooking utensils, cleaning and breaking down the work area, storing unused ingredients, completing closing side work, ensuring cooking equipment is turned off, and securing the kitchen at the end of the shift. General duties include promoting teamwork, promptly reporting problems, being polite and helpful to guests and colleagues, executing emergency procedures, complying with safety regulations, attending meetings and training, maintaining cleanliness and equipment condition, complying with hotel standards, recycling, staying current with hotel information, and adhering to uniform and grooming standards.

Requirements

High School Diploma, or its equivalent
Post Secondary culinary training/certification as "Cook" from a recognized culinary training school
+One year experience cooking 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; lift and carry up to 50 pounds
Ability to read, write and speak English
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Sets up and organizes work area with all necessary supplies and equipment
Receives, inspects, rotates all food products to ensure fresh, high quality ingredients are used
Prepares and stores raw food products properly
Follows standardized recipes in the preparation and cooking of menu items
Adheres to established portion control guidelines, minimizes waste
Plates cold foods according to established plating/presentation guidelines
Monitors finished product to ensure food is served promptly, notifies supervisor of any delays in service
Ensures that a quality product is prepared and served in a timely manner
Follows all Governmental Food Sanitation Standards at all times
Monitors refrigeration and holding temperatures, cleans and sanitizes work surfaces, washes hands frequently
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Supervisor of and equipment malfunction or safety hazard immediately
Provides Steward with timely notification of need for clean dishes, pots, pans etc.
Returns cooking utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all unused ingredients to proper storage at end of shift
Ensures that all closing side work is complete, cooking equipment is turned off and kitchen is secure at end of shift
Other duties as assigned
Promotes and applies teamwork skills at all times
Notifies appropriate individual promptly and fully of problems and/or areas of concern
Is polite, friendly, and helpful to guests, management and fellow employees
Executes emergency procedures in accordance with hotel standards
Complies with required safety regulations and procedures
Attends appropriate hotel meetings and training sessions
Maintains cleanliness and excellent condition of equipment and work area
Complies with hotel standards, policies and rules
Recycles whenever possible
Remains current with hotel information and changes
Complies with hotel uniform and grooming standards