Cook Hilton Garden Inn - Harlingen

BC LYND HOSPITALITY LLC•Harlingen, TX

2d•Onsite

About The Position

The AM/PM Cook at The Hilton Garden Inn Harlingen, TX, is responsible for all aspects of production based on standardized recipes for the restaurants, room service, employees, and banquets, while maintaining the highest standards to produce an appealing and appetizing product and developing new dessert/pastry/bread products for outlets and banquets and control. He/she is also responsible for ensuring the cleanliness, sanitation, and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. To accomplish this job successfully, an individual must be able to perform, with or without reasonable accommodation, each essential duty and function satisfactorily. Reasonable accommodations may be made to help enable qualified individuals with disabilities to perform the essential functions.

Requirements

At least 1 year of related progressive experience, or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field preferred.
Culinary experience required.
Must be flexible.
Able to work weekends and holidays.
Must be able to effectively communicate both verbally and in writing, with all levels of employees and guests, in an attentive, friendly, courteous, and service-oriented manner.
Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
Must be able to multitask and prioritize departmental functions to meet deadlines.
Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner.
Attend all hotel-required meetings and trainings.
Maintain regular attendance in compliance with BC Lynd Hospitality Standards, as required by scheduling, which will vary according to the needs of the hotel.
Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag.
Comply with BC Lynd Hospitality and Hilton Standards and regulations to encourage safe and efficient hotel operations.
Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions.
Must be effective in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.
Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives.
Must be able to cross-train in other hotel-related areas.
Must be able to maintain confidentiality of information.
Must be able to show initiative, including anticipating guest or operational needs.
Have thorough knowledge of menus and the preparation required, according to hotel standards.

Nice To Haves

Culinary graduate with at least 2 years of progressive experience in a hotel or a related field preferred.

Responsibilities

Responsible for all aspects of production based on standardized recipes for the restaurants, room service, employees, and banquets.
Maintain the highest standards to produce an appealing and appetizing product.
Develop new dessert/pastry/bread products for outlets and banquets.
Ensure the cleanliness, sanitation, and safety in the kitchen and work areas.
Minimize waste and maximize cost/production ratio.
Maintain cleanliness and organization of all storage areas.
Complete necessary food and station preparation prior to the opening of the restaurant.
Prepare and display pastry/bread/dessert items according to the hotel standards.
Maintain a clean and sanitary environment with knowledge of proper handling, storage, and sanitation.
Prepare pastry/bread/desserts for banquets, as required, following specifications on banquet event orders.
Check food purchases for proper ordering, quality, and price structure.
Schedule pastry and bread production staff based on business demand.
Prepare and service pastries/bread/desserts for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor.
Prepare all foods following hotel standard recipes.
Preparation of specials will be under the direction of the chef or kitchen supervisor.
Break down buffets and kitchen lines, storing food and equipment properly at the end of each meal period.
Check all stations at the end of every shift for proper food storage and sanitation.
Work the banquet food station as scheduled by the chef or kitchen supervisor.
Know the location and operation of all fire extinguishing equipment.
Practice safe work habits at all times to avoid possible injury to yourself or other employees.
Use production charts as specified by the hotel's standards.
Be able to support any position in the kitchen that is in need of help.
Follow all Health Department and Company regulations in regard to food and storage standards and safety.
Be able to operate and maintain the cleanliness of all kitchen equipment.
Maintain a “Clean As You Go” policy.
Assist in storage and rotation of food items according to hotel procedures.
Sign keys out and back in under supervision as needed.