Cook-All Around

AC Hotel San Juan Condado • San Juan,

4d

About The Position

The Cook prepares food items for the Restaurants, Room Service, Employee Cafeteria, and Banquets using standardized recipes. The role is responsible for producing appealing food that meets hotel standards while maintaining kitchen cleanliness, sanitation, and safety, minimizing waste, and maximizing the cost-to-production ratio. The Cook may support any kitchen position that needs assistance.

Requirements

• Culinary experience required.
• High school diploma or equivalent and/or experience in a hotel or related field preferred.
• Thorough knowledge of menus and preparation requirements according to hotel standards.
• Proficiency in charbroiling, poaching, deep-frying, sautéing, braising, roasting, and par-cooking.
• Knowledge of herbs and spices and their proper use.
• Ability to stand for the entire shift.
• Ability to withstand hot and cold temperature variations.
• Ability to exert up to 50 pounds of force occasionally and/or 20 pounds frequently or constantly to lift, carry, push, pull, or otherwise move objects.

Nice To Haves

• High school diploma or equivalent and/or experience in a hotel or related field.

Responsibilities

• Maintain cleanliness and organization of all storage areas.
• Complete food and station preparation before restaurant opening so guests are served promptly and efficiently during Restaurant and Room Service operating hours.
• Prepare and display buffet food items according to hotel standards.
• Recognize quality standards for fresh vegetables, fish, dairy, and meat products.
• Maintain a clean and sanitary environment and follow proper food handling, storage, and sanitation practices.
• Prepare banquet food as required, following Banquet Event Order specifications.
• Prepare and serve food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
• Prepare food according to hotel standard recipes; prepare specials under the direction of the Chef or Kitchen Supervisor.
• Break down buffets and the kitchen line after each meal period and store food and equipment properly.
• Work banquet food stations as scheduled by the Chef or Kitchen Supervisor.
• Know the location and operation of all fire-extinguishing equipment.
• Practice safe work habits to avoid injury to self or other employees.
• Use Production Charts as specified by hotel standards.
• Support any kitchen position that needs assistance.
• Follow Health Department and company regulations for food, storage standards, and safety.
• Operate kitchen equipment and maintain its cleanliness.
• Follow a “Clean As You Go” policy.
• Assist with food storage and rotation according to hotel procedures.
• Sign keys out and back in under supervision as needed.

Benefits

• Medical insurance
• Dental insurance
• Vision insurance
• Life insurance
• Short-term and long-term disability insurance
• 401(k) retirement plan with employer matching contributions
• Paid holidays
• Paid vacation
• Paid sick leave in accordance with applicable law
• Employee assistance program (EAP)
• Educational opportunities and tuition reimbursement
• Paid jury duty, personal, medical, and military leave in accordance with applicable law

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED