Cook ("Cocinero/a")

Azul Hospitality Group Detroit•Lexington Township, MI

1d•Onsite

About The Position

Prepare all food items for the hotel outlets, based on standardized recipes while complying with all applicable sanitation, health, and personal hygiene standards. This role involves preparing food items for customers using a quality predetermined method in a timely and consistent manner, measuring and mixing ingredients according to recipes, and operating large-volume cooking equipment. The position also requires setting up stations with necessary mise en place, adjusting cooking equipment temperatures, cleaning preparation areas and utensils, maintaining sanitation standards, and verifying food quality and quantity. Other duties assigned by management are also part of the role.

Requirements

Must be able to speak, read, write, and understand the primary language used in the workplace.
Requires good communication skills, both verbal and written.
Must have excellent leadership capability and customer relations skills.
Must be detail oriented with outstanding organizational and communication skills.
Must possess basic computer skills.
Must possess basic computational ability.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts.
Self-driven and able to work independently.
Experience in using cutting tools, cookware and bakeware.
Knowledge of various cooking procedures and methods (grilling, baking, boiling etc.).
Food Handlers certification required.

Nice To Haves

Preferably high volume cooking experience.

Responsibilities

Prepare food items for customers using a quality predetermined method in a timely and consistent manner.
Measures and mixes ingredients according to recipes, using variety or kitchen utensils and equipment, such as blenders, mixers, grinders, slicers, and tenderizers, to prepare foods.
Operate large-volume cooking equipment such as grills, deep-fat fryers, or griddles.
Set up station with predetermined mise en place required to service all functions.
Adjust thermostat controls to regulate temperature of ovens, boilers, grills, roasters, and steam kettles.
Clean food preparation areas, cooking surfaces, and utensils.
Maintain sanitation, health, and safety standards in work areas.
Verify that prepared food meets requirements for quality and quantity.
All other duties assigned by manager or supervisor.
Assist with any guest inquiry.
Follow all company and safety and security policies and procedures.
Report maintenance problems, safety hazards, accidents, or injuries.
Perform other reasonable job duties as requested by direct and indirect supervisors.