Cook - HALL Arts Hotel

Coury Hospitality•Dallas, TX

About The Position

The Cook prepares food as directed for breakfast, lunch, or dinner at an assigned kitchen station. The role includes setting up and breaking down the workstation and following company standards, safety and sanitation policies, menus, written and oral instructions, and standardized recipes. Cooks prepare a range of menu items using methods such as roasting, broiling, baking, frying, steaming, and stewing, while meeting portion and quality standards. The position uses small and large kitchen equipment and requires safe operation, cleaning, and, when needed, disassembly and reassembly of equipment components for cleaning. The Cook maintains food quality and sanitation practices, including product rotation, temperature control, storage, cooling, and handling. The role also supports teamwork, trains and retrains in food preparation and safety practices, responds professionally to questions and requests, and helps provide excellent customer service. Additional tasks may be assigned or revised according to business volume and current needs.

Requirements

Ability to work from and maintain production records and follow recipes.
Ability to weigh and measure ingredients.
Ability to maintain food quality regardless of business and staffing levels.
Ability to adapt to change, new situations, staffing changes, and procedural changes.
Ability to absorb a large amount of information in a short period of time.
Good and safe knife and equipment skills.
Ability to work without supervision, motivate others, and show initiative.
Ability to stand on hard surfaces for up to eight hours.
Ability to bend, stoop, and walk.
Ability to lift and pull boxes, pans, and trays weighing up to 50 pounds.

Responsibilities

Set up, clear, and break down the workstation.
Follow menus, standardized recipes, and written and oral instructions.
Prepare selected food according to portion sizes and quality standards.
Prepare menu items using roasting, broiling, baking, frying, steaming, and stewing methods.
Use kitchen equipment safely and follow procedures to prevent personal injury or equipment damage.
Clean work and storage areas, tools, equipment, and floors as needed.
Disassemble and reassemble kitchen equipment components and accessories for cleaning.
Identify food-related hazards and assess risks; report hazards, risks, and maintenance problems to the Manager.
Supervise kitchen staff to support guest satisfaction.
Maintain teamwork and open communication with coworkers and supervisors, and treat them with professional respect.
Control waste and maintain food cost.
Maintain sanitation requirements, including product rotation, temperature control, storage, cooling, and food-handling practices.
Follow trained food-preparation policies and procedures.
Train and retrain continually in food preparation, safety, and sanitation.
Respond professionally to questions and requests and provide customers with excellent service.
Perform additional or revised duties as assigned based on the Manager’s discretion and business needs.