Multi-Outlet Cook

Pearl Real Estate•Houston, TX

5d•$0 - $20•Onsite

About The Position

The Pearl Multi-Outlet Cook is a cross-functional culinary position responsible for supporting multiple food and beverage operations throughout the hotel, with primary responsibilities in both restaurant and banquet culinary operations. This position prepares, cooks, and plates food for à la carte restaurant service and supports banquet preparation and high-volume event production as needed. The Multi-Outlet Cook must be flexible and able to transition between culinary outlets, service styles, menus, and production requirements while maintaining established standards for food quality, presentation, sanitation, and efficiency.

Requirements

Must be able to lift, push, pull, and carry up to 75 lbs.
Must be able to stand, stoop, bend, crawl, reach above and below shoulders, use arms and wrists repetitively, climb ladders and stairs, and walk on uneven surfaces.
Must be able to safely utilize knives and various sharp and hot kitchen equipment.
Must be able to recognize, register, and respond visually to color and depth perception.
Must be able to communicate verbally and in writing.
Must be able to work indoors, outdoors, in extreme heat and cold.
Must be able to work around a moderate noise level.

Responsibilities

Prepare, cook, and plate menu items for restaurant service according to established recipes, portion guidelines, and presentation standards.
Prepare and cook food for banquets, meetings, weddings, and other hotel events according to menus, banquet event orders (BEOs), and anticipated guest counts.
Complete food preparation, including cutting, chopping, portioning, marinating, and preparing ingredients for restaurant and banquet production.
Work across multiple culinary outlets and assignments based on business levels, event schedules, staffing needs, and direction from culinary leadership.
Support high-volume banquet and event production while maintaining food quality, consistency, presentation, and portion control.
Review assigned production requirements and complete preparation within established service timelines.
Maintain proper food temperatures and follow all food safety, sanitation, storage, labeling, and rotation procedures.
Follow FIFO procedures and help control food waste.
Maintain a clean, organized, and sanitary workstation.
Properly and safely operate kitchen equipment.
Communicate effectively with culinary leadership and restaurant and banquet team members to ensure efficient service.
Assist other culinary stations and outlets as business needs require.
Follow all hotel policies, culinary standards, and applicable health and safety requirements.
Perform other related duties as assigned.
Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback.
Continually strive to improve food preparation and presentations.
Have full knowledge of all menu items, daily features, and promotions.
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
Follow kitchen policies, procedures, and service standards.
Follow all safety and sanitation policies when handling food and beverages.
Maintain a safe working environment through compliance with safety and health department guidelines.
Walk, talk, and model the Pearl culture.
Do the right thing – Live the brand and Pearl standards and procedures. Don’t cut corners!
Participate in Pearl-required daily and weekly meetings – bring value.
Must be able to conduct daily business with integrity and always be ethical.
Learn, practice, and comply with all safety, health, and emergency procedures.
Ability to stand, walk, lift, and perform high-intensity mobility.
Comply with attendance policies and be available to work on a regular basis.
Wear approved uniforms and name tags; make sure they are crisp, clean, and pressed.
Be at your workplace – always deliver quality products and/or services.
Profit is everyone’s responsibility – Aid this result by doing your job with excellence, increasing revenues (upselling, managing costs, avoiding costs, and learning how to operate a business).
Care for and protect all hotel assets, including equipment, raw materials, uniforms, and installations. Report deficiencies immediately using the “work order” system.
Achieve and maintain all required licenses and certifications.