Cook III

Kimpton Hotels & Restaurants•Philadelphia, PA

About The Position

The Cook III prepares and presents food to restaurant specifications, providing guests with excellent food quality, consistency, and professional service. The role requires a passion for crafting quality dishes, maintaining sound working relationships with teammates, and creating personal guest experiences that encourage guests to return. The Cook III follows departmental policies and restaurant rules, maintains food safety and sanitation, and ensures food is prepared according to established portions, methods, quality standards, and presentation specifications. The position stocks and maintains line stations, keeps cooking and prep areas clean and sanitary, and produces food in a timely manner. The employee may work with minimal supervision and must be able to manage multiple tasks under pressure. The hotels and restaurants operate year-round, and schedules may be based on business needs. Evening, weekend, and holiday work may be needed. The role involves frequent physical activity and exposure to heat, odors, fumes, dampness, oil, grease, and noise, as well as use of kitchen tools and equipment.

Requirements

At least five years of experience in a similar, related, or supportive role.
Time-management and organizational ability to support high-quality food production with little to no supervision.
Ability to complete assigned tasks with minimal direction or supervision.
Ability to multitask under pressure.
Ability to read, write, and communicate verbally effectively and professionally with other business departments, guests, and vendors.
Ability to handle difficult situations and people diplomatically while maintaining professionalism.
Ability to perform the physical demands of the role, including standing, walking, reaching, handling kitchen tools, and lifting or moving items of varying weights.

Nice To Haves

Food Handler Certification, if applicable.
Training in knife skills and basic kitchen equipment.
Flexible schedule and availability to work evenings, weekends, and holidays when needed.

Responsibilities

Follow departmental policies, restaurant rules, and regulations established in the employee handbook and by management.
Report maintenance or repair needs to the Executive Chef.
Prevent food spoilage and contamination through proper sanitation practices and compliance with policies and health regulations.
Consistently follow standard portion sizes, cooking methods, quality standards, kitchen rules, policies, and procedures.
Stock and maintain sufficient food products at line stations to support smooth service.
Maintain a clean and sanitary work station, including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection ovens, flat-top ranges, and refrigeration equipment.
Provide food of excellent quality and presentation to guests.
Prepare and execute menu items according to agreed specifications and presentation standards.
Produce food in a timely manner and maintain knowledge of the menu to support guest service.
Assist with daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and prep area.