Cook PT / FT

StepStone Hospitality•Des Moines, IA

1d•Onsite

About The Position

The beautiful and historic Renaissance Des Moines Savery Hotel is currently seeking a dynamic and experienced Cook at our StepStone Hospitality managed hotel. We are looking for a motivated individual who thrives in a fast-paced environment and is passionate about delivering exceptional guest experiences. This role requires outstanding organizational and communication skills, a proven ability to multitask and a commitment to excellence in hospitality.

Requirements

Adjusts to high-pressure conditions and is open to change.
Assumes responsibility for personal growth and development.
Conducts him/herself (acts and dresses) professionally at all times; sets standards for all associates.
Understands and communicates the StepStone Mission and Core Values.
Expresses ideas and conveys information effectively and professionally.
Actively listens to others.
Conveys company information, decisions, or problems to appropriate parties on a timely basis.
Works to resolve disagreements and is respectful of peers and co-workers.
Minimum lifting of 50 pounds.
Pushing, bending, stooping, upward reaching, and manual dexterity.
Hearing, reading, and writing.
Minimum pulling of 50 pounds.
Other duties may be assigned.

Responsibilities

Prepare and cook menu items according to standard recipes, portion sizes, and presentation guidelines.
Set up and stock stations with all necessary ingredients and equipment.
Ensure food is cooked and held at proper temperatures and follows food safety regulations.
Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas.
Assist with receiving deliveries and storing food and supplies properly.
Follow all sanitation and food handling procedures, including proper labeling and rotation (FIFO).
Work efficiently under pressure during high-volume service periods.
Assist with prep work, cleaning duties, and other kitchen tasks as assigned.
Communicate effectively with kitchen staff and front-of-house team for smooth service flow.
Always maintain soap and sanitation buckets at each station.
Open the kitchen and close the kitchen in the absence of supervisors.
Adhere to all prepared written recipes for all menu items.
Report out-of-stock items to the supervisor.
Prepare all sauces and all dishes for breakfast, dinner menus per SOP and recipe standards.
Help set up the restaurant and employee cafeteria buffet as applicable.
Prepare all menu and featured items under the Executive Chef’s direction.
Perform the duties of the Prep List schedule.
Assist with banquet preparation.