Cook FT

DoubleTree Dallas Near the Galleria•Farmers Branch, TX

1d•Onsite

About The Position

BASIC PURPOSE: Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front-line station. ESSENTIAL FUNCTIONS: Prepares daily preparation lists for production. Reads and employs math skills to follow recipes. Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products. Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items. Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product. Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations. Maintain all logs, cooling, heating, and temperature. Adheres to all company policies and procedures. Adheres to brand standards. Follows safety and security procedures and rules. Knows department fire prevention and emergency procedures. Utilizes protective equipment. Reports unsafe conditions to management. Reports accidents, injuries, near-misses, property damage or loss to management. Provides for a safe work environment by following all safety and security procedures and rules. All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook). Perform any related duties as requested by management. Assists other Kitchen Personnel when need. Prep Cook: Cooking experience preferred. Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc. Ability to learn proper cutting techniques. Ability to operate beverage equipment, e.g., coffee maker. Willing to assist Steward/Dishwasher as needed. Line Cook: 1-year Cooking experience or Culinary degree preferred. Train, support, and provide guidance to prep cooks and Stewards/Dishwashers. Good working knowledge of the fundamentals of broiler cooking. Good working knowledge of the fundamentals of sauté cooking. Good working knowledge of accepted standards of sanitation. Good working knowledge of proper cutting techniques. Good working knowledge of presentation and plating options. Must be able to function effectively and skillfully perform in an ala carte cooking environment. Banquet Cook: 1-year Cooking experience in fast past, high volume environment or Culinary degree preferred Train, support, and provide guidance to Stewards/Dishwashers, Prep Cooks, and Line Cooks Strong working knowledge of the fundamentals of broiler cooking. Strong working knowledge of the fundamentals of sauté cooking. Strong working knowledge of accepted standards of sanitation. Strong working knowledge of proper cutting techniques. Advanced working knowledge of presentation and plating options. Must be able to function effectively and skillfully perform in an ala carte cooking environment. Must be able to function effectively in fast pace, high volume environment. Must be able to consistently reproduce identical plates. Must be able to understand timing as it pertains to preparation and execution. Must be able to understand business volume and adjust output to minimize waste

Requirements

Hold a current Food Handler Card
Basic knowledge of the English language sufficient to understand inquiries from team members and communicate simple instructions
Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the hotel
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Ability to learn and follow recipes
Ability to grasp, lift and/or carry, or otherwise, move or push goods on a hand cart/truck weighing a maximum of 100 lbs
Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slicers, etc
Ability to perform duties within extreme temperature ranges
Ability to perform duties in confined spaces
Frequent twisting, bending, stooping, reaching, standing, walking, talking, hearing, seeing and smiling

Nice To Haves

Cooking experience preferred
Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, slicers, steamers, kettles, etc
Ability to learn proper cutting techniques
Ability to operate beverage equipment, e.g., coffee maker
Willing to assist Steward/Dishwasher as needed
1-year Cooking experience or Culinary degree preferred
Train, support, and provide guidance to prep cooks and Stewards/Dishwashers
Good working knowledge of the fundamentals of broiler cooking
Good working knowledge of the fundamentals of sauté cooking
Good working knowledge of accepted standards of sanitation
Good working knowledge of proper cutting techniques
Good working knowledge of presentation and plating options
Must be able to function effectively and skillfully perform in an ala carte cooking environment
1-year Cooking experience in fast past, high volume environment or Culinary degree preferred
Train, support, and provide guidance to Stewards/Dishwashers, Prep Cooks, and Line Cooks
Strong working knowledge of the fundamentals of broiler cooking
Strong working knowledge of the fundamentals of sauté cooking
Strong working knowledge of accepted standards of sanitation
Strong working knowledge of proper cutting techniques
Advanced working knowledge of presentation and plating options
Must be able to function effectively and skillfully perform in an ala carte cooking environment
Must be able to function effectively in fast pace, high volume environment
Must be able to consistently reproduce identical plates
Must be able to understand timing as it pertains to preparation and execution
Must be able to understand business volume and adjust output to minimize waste

Responsibilities

Responsible for maintaining, setting up, food production and quality control of all meat, fish, fowl and other food items prepared on the front-line station
Prepares daily preparation lists for production
Reads and employs math skills to follow recipes
Prepares all broiled and sautéed food items according to standard recipes and as specified on guest check, to ensure consistency of product; requires transportation of heavy food products
Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items
Checks and controls the proper storage of product, checking on portion control, especially in specific cuts of meat, to maintain quality product
Keeps all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations
Maintain all logs, cooling, heating, and temperature
Adheres to all company policies and procedures
Adheres to brand standards
Follows safety and security procedures and rules
Knows department fire prevention and emergency procedures
Utilizes protective equipment
Reports unsafe conditions to management
Reports accidents, injuries, near-misses, property damage or loss to management
Provides for a safe work environment by following all safety and security procedures and rules
All team members must maintain a neat, clean and well groomed appearance. (Specific standards outlined in team member handbook)
Perform any related duties as requested by management
Assists other Kitchen Personnel when need