Cook III (Garde Manger/Banquet Cook)

Loews Hotels•Philadelphia, PA

3d•Onsite

About The Position

Located in the nation’s first skyscraper, Loews Philadelphia Hotel combines living history with warm sophistication. The city’s expanding skyline, vibrant arts scene and diverse atmosphere have transformed our neighborhood into a cultural destination. Welcome to Where History Meets Modern Day. This role oversees preparation and production of all cold food items, supervises Pantry/Prep personnel, and ensures the organization of the work area with necessary supplies and equipment. The position also involves receiving, inspecting, and rotating food products to ensure high-quality ingredients, and monitoring plating to ensure adherence to presentation guidelines. Safe operation of kitchen equipment and immediate notification of any malfunctions or hazards are critical. The Cook III is responsible for cleaning and breaking down the work area, proper storage of ingredients, and ensuring all closing side work is complete, equipment is turned off, and the kitchen is secure at the end of shifts. Other duties as assigned are also part of the role.

Requirements

High School Diploma, or its equivalent
One year cooking experience in upscale, high volume hotel or freestanding restaurant or Post Secondary culinary training/certification as "Cook" from a recognized culinary training school
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 35 pounds
Ability to read, write and speak English
Ability to work flexible schedule to include weekends and holidays

Responsibilities

Oversees preparation and production of all cold food items
Supervises Pantry/Prep personnel
Supervises/set up and organization of work area with all necessary supplies and equipment
Oversees/Receives, inspects, rotates all food products to ensure that only fresh, high quality ingredients are used
Supervises/preparation and storage of raw food products prior to final assembly of cold food items
Ensures that all standardized recipes are followed in the preparation and assembly of cold menu items
Assists Panty/Preparation personnel with completion of all duties as needed
Monitors plating of cold foods to ensure adherence to established plating/presentation guidelines
Uses knives, slicers, mixers, choppers, grinders and all other equipment in a safe manner according to the manufactures recommendations
Notifies Supervisor of an equipment malfunction or safety hazards immediately
Returns utensils to pot wash area, informs Steward of any HOT items
Cleans and breaks down work area, returns all 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 shifts
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 team members
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