Dinner Line Cook @ the AC Hotel Raleigh Downtown

Summit Hospitality Incorporated • Raleigh, NC

6d • Onsite

About The Position

Summary: The Cook position for Summit Hospitality hotels is responsible for accurately and efficiently cooking meats, fish, vegetables, soups and other hot food products as well as preparing and portioning food products prior to cooking. Also, to perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates. Assists the Food & Beverage Team in a friendly, courteous, and professional manner according to established hospitality standards set the hotel. The person filling this role is an ambassador of all the core values of Summit Hospitality Group where “Service is the Ultimate Amenity”.

Requirements

• High School diploma or GED
• 2 years of cooking in a professional kitchen or a desire to start your career in the culinary world of hospitality
• Command of English including speaking, reading , writing
• Able to be on your feet for several hours
• High energy and professional demeanor
• Proven ability to read and follow recipes with minimum supervision
• Able to work in a fast paced kitchen environment as a team player
• Excellent people skills; able to give clear instructions with a positive attitude.
• Flexible schedule including mornings, nights, and weekends
• The expectations of this position require a 40 hour work week which includes weekends and evenings (Saturday and/or Sunday). Hours beyond 40 must be approved in advance by the Supervisor. This only applies to Associates who are non-exempt.
• Flexible work schedule including availability on nights and weekends
• Ability to walk, stand, sit, bend, and reach for extended periods of time
• Valid Driver’s license
• Professional appearance
• Hairnet or hat must be worn
• Clean non-slip shoes
• Clean black pants
• Clean plain black apron (provided)
• Ability to lift 50 lbs.

Responsibilities

• Prepare a variety of meats, seafood, poultry, vegetables, and dairy products for cooking in broilers, ovens, grills, fryers, and a variety of other kitchen equipment
• Complete opening and closing checklists
• Refer to Daily Prep List at the start of each shift for assigned duties
• Knows and complies consistently with standard portion sizes, cooking methods, quality standards, and kitchen rules, recipes, and hotel policies and procedures
• Maintains a clean and sanitary work area
• Follows approved/proper plate presentations and garnish for all dishes
• Handles, stores, labels, and rotates all products properly and in accordance with applicable local, state, and federal laws and regulations
• Stocks and maintains sufficient inventories of food products at line stations to ensure a smooth service period
• Closes the kitchen properly and follows closing checklist for kitchen stations. Assists others in closing the kitchen
• Attends all scheduled employee meetings and offers suggestions for improvement and safety
• Performs other related duties as assigned by the General Manager or the Manager On Duty
• Duties are subject to change and additional duties/tasks may be assigned as needed

Benefits

• Vacation/Personal time for Fulltime Associates
• Insurance benefits; Medical, Dental, Vision, Life Insurance, FSA, Supplemental Insurance for Fulltime Associates
• Hotel Discounts
• Quarterly Bonuses

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: High school or GED
• Number of Employees: 251-500 employees