Cook Pantry

Hyde Park Hospitality•Chicago, IL

8h•Onsite

About The Position

Hyde Park Hospitality (HPH) is hiring for a Full-Time AM Cook Pantry at the Hilton Chicago O'Hare Airport. The Cook Pantry is responsible for maintaining and setting up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning, and all other food items prepared in the different kitchen stations. Hyde Park Hospitality is a dynamic and fast-growing company built on deep roots in the food business, offering services from airport concessions to facilities management. HPH values diversity and welcomes applicants regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status.

Requirements

High school diploma.
Food Service Sanitation certification.
Ability to obtain any government required licenses or certificates.
Good working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods.
Good working knowledge of accepted standards of sanitation.
Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc.
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes.
Ability to read, write, speak and understand the English language in order to complete requisitions, read recipes and communicate with other team members.
Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on a continuous schedule.
Ability to stand and to work continuously in confined spaces.
Ability to perform duties within extreme temperature ranges.
Maintain a neat, clean, and well-groomed appearance.
Comply with HPH rules and regulations for the safe and efficient operation of HPH facilities.

Nice To Haves

Culinary or Apprenticeship program.
Five or more years cooking experience.
Prior hotel and restaurant cooking experience.

Responsibilities

Maintain and set up food production and quality control of all meat, fish, fowl, sauces, stocks, seasoning, and all other food items prepared in the different kitchen stations.
Prepare all food items according to standard recipes and/or as specified on guest check to ensure consistency of product to the guest.
Visually inspect, select, and use only food items ideal for cooking, in preparation of all menu items.
Check and control the proper storage of product, monitoring age and condition of all food items to rotate and maintain highest quality.
Keep all refrigeration equipment, storage and working areas clean and clutter free, complying with Health department regulations.
Prepare daily requisitions for supplies and food items for production.
Read and employ math skills to follow recipes.
Attend mandatory meetings.
Perform all assigned side-work such as replenishing condiments and restocking side-stands.
Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages.
Transport necessary items to ensure food safety standards and satisfy guest needs.
Perform general cleaning tasks to adhere to health and safety standards.
Keep work area clean and organized.
Complete other duties as assigned by supervisor.
Demonstrate working knowledge of the service standards.
Maintain regular attendance in conformance with the standards established by HPH.