Cook - HALL Arts Hotel

Coury Hospitality•Dallas, TX

About The Position

The Cook prepares food for breakfast, lunch, or dinner at an assigned kitchen station, including setting up and breaking down the station in accordance with company standards and safety and sanitation policies. The Cook follows menus, standardized recipes, portion sizes, and quality standards, and prepares a variety of foods using methods such as roasting, broiling, baking, frying, steaming, and stewing. The role uses small and large kitchen equipment and requires safe operation, cleaning, and maintenance of equipment and work areas. The Cook supports food safety and sanitation through product rotation, temperature control, proper storage, cooling, and handling practices; identifies and reports hazards and maintenance problems; and helps control food waste and costs. The position also involves teamwork, communication, training, and providing excellent service to customers. Additional duties may be assigned or revised based on business volume and operational needs.

Requirements

Ability to work from and maintain production records and follow recipes.
Ability to weigh and measure ingredients.
Ability to maintain food quality regardless of business or staffing levels.
Ability to adapt to change, new situations, staffing changes, and procedural changes.
Ability to absorb a large amount of information in a short period of time.
Good, safe knife and equipment skills.
Ability to work without supervision, motivate others, and show initiative.
Ability to stand on hard surfaces for up to eight hours.
Ability to bend, stoop, and walk.
Ability to lift and pull boxes, pans, and trays weighing up to 50 pounds.

Responsibilities

Set up, clear, and break down the workstation.
Follow written and oral instructions, menus, and standardized recipes; prepare food according to portion sizes and quality standards.
Prepare menu items using methods including roasting, broiling, baking, frying, steaming, and stewing meat, fish, and poultry.
Use kitchen equipment safely and follow operating procedures to prevent injury and equipment damage.
Clean work and storage areas, tools, equipment, and floors as needed.
Disassemble and reassemble kitchen equipment components and accessories for cleaning.
Identify food-related hazards and risks, and report hazards, risks, or maintenance problems to the Manager.
Supervise kitchen staff to support guest satisfaction and maintain teamwork and communication with coworkers and supervisors.
Control waste and maintain food cost.
Maintain sanitation requirements, including product rotation, temperature maintenance, storage, cooling, and food-handling procedures.
Follow and continually train or retrain in food-preparation, safety, and sanitation policies and procedures.
Respond professionally to questions and requests and provide customers with excellent service.
Perform additional duties as assigned or revised by the Manager based on business volume and operational needs.