Cook III, Alteno

Starwood Hotels•Austin, TX

3d•Onsite

About The Position

Grow with us... Life at Starwood Hotels is based on a simple idea: the world is beautiful and we want to keep it that way. But we can’t do it alone. That’s why hiring thoughtful and inspiring Team Members and Leaders who understand that our people, collaboration, stellar service, and respect for nature are so important to us. This exciting concept is developed in partnership with Chef Johnny Curiel and Kasie Curiel, co-founders of Fonda Fina Hospitality—the team behind the Michelin-starred Alma Fonda Fina. The original Alteño in Denver, Colorado, was recently named to Condé Nast Traveler’s “Best New Restaurants in the World: 2026 Hot List.” Chef Johnny Curiel is also a current James Beard Award finalist for Best Chef: Mountain Region. As Cook III, you will be responsible for preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations. The Cook III should ensure that all ingredients used in dishes are of the highest quality. Additionally, the Cook III should work well under pressure and maintain restaurant standards during busy periods.

Requirements

At least 2 years of related work experience.
Able to lift at least 50 lbs.
Proficient in verbal and written English communication.
Able to stand for long periods of time.
Food Handling certification (can be obtained during employment).
Basic knowledgeable of culinary operations.
Hard worker.
Detail oriented.

Nice To Haves

Are organized and proficient at multitasking.
Are a reliable team player willing to learn and adapt to new situations.
Working knowledge of salad dressings and stocks.
Ambition to learn sauces and butchery.
Ability to execute recipes after proper training.
Understanding the importance of every item used in a recipe and the importance of following direction.
Ability to operate all kitchen equipment correctly and safely.
Cleaning safely and returning all clean parts back to machine.
Dependable, tolerates stress, positive demeanor, adaptable/flexible, presentable, full of integrity, takes initiative.
Passionate about food.
Previous similar work experience.
Is flexible and willing to meet the demands of a 24-hour operation.
Perfectionist.

Responsibilities

Preparing food according to recipe specifications and ensuring the overall success of our daily culinary operations.
Ensuring that all ingredients used in dishes are of the highest quality.
Working well under pressure and maintaining restaurant standards during busy periods.
Standing and/or walking for extended periods of time.
Maintaining and strictly abiding by state sanitation/health regulations and hotel requirements.
Maintaining complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
Maintaining complete knowledge of and complying with all departmental/hotel policies and procedures.
Meeting with the Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
Completing opening duties: Set up workstations with required mis en place, tools, equipment and supplies according to standards.
Inspecting the cleanliness and working condition of all tools, equipment and supplies. Ensuring everything complies with standards.
Checking production schedule and pars.
Establishing priority items for the day.
Informing the Chef of any supplies that need to be requisitioned for the day's tasks.
Transporting supplies from the storeroom and stocking in designated areas.
Inspecting the cleanliness and organization of the line and workstations; rectifying any deficiencies. Maintaining throughout the shift.
Starting prep work and production of items needed for the day.
Selecting, cleaning and preparing fruits and vegetables.
Informing the Sous Chef of any shortages before the item runs out.
Communicating any assistance needed during busy periods to the Sous Chef to ensure optimum service to guests.
Maintaining proper storage procedures as specified by Health Department and hotel requirements.
Minimizing waste and maintaining controls to attain forecasted food cost.
Disinfecting and sanitizing cutting boards and worktables.
Transporting empty, dirty pots and pans to the pot wash station.
Directing and assisting Stewards in order to make cleanup a more efficient process.
Breaking down work station and completing closing duties according to department standards: Return all food items to the proper storage areas. Rotate all returned product. Wrap, cover, label and date all items being put away. Clean up and wipe down food prep areas, reach-ins/walk-ins, shelves. Return all unused and clean utensils/equipment to the specified locations.
Assisting with inventories as scheduled.
Assisting in plating up Banquet hot meals as assigned.
Restocking items that were depleted during the shift.
Reviewing status of work and follow-up actions required with the Chef before leaving.
Successful completion of the training/certification process.
Following maintenance program and cleaning schedule.
Performing duties in other areas of kitchen as assigned.
Attending designated meetings.
Upholding the highest standards of cleanliness and professionalism.
Following exact directions.
Acknowledging and assisting in producing quality food.
Utilizing quality product, skill, creativity, finesse and proper execution, as shown.
Assisting stewards in the maintenance and cleanliness of the kitchen.
Following all company and safety and security policies and procedures; reporting any maintenance problems, safety hazards, accidents, or injuries; completing safety training and certifications; properly storing flammable materials.
Ensuring compliance with hotel policies, procedures, and standards with self and colleagues.
Ensuring uniform and personal appearance are clean and professional.
Maintaining confidentiality of proprietary information.
Embodying the 1 Hotels Vision, Mission and Compass; delivering on Our Promise, providing Good-Natured Service and upholding our Brand Pillars.